One of my favourite channels on Foxtel is the Lifestyle Food channel. When there are no other good programs on tv, I always switch to this channel. This channel shows a variety of cooking shows; e.g. Jamie Oliver, Gordon Ramsay, Nigella Lawson, Masterchef, Iron Chef, and so on. There’s always something new I learn from there and certainly they give me more inspiration to cook.

One of my favourite cooking shows is called ‘The Best in Australia’. There are 3 chefs in the show who attempt to cook their best dish using the same main ingredients or theme. Ben O’Donoghue is an Aussie chef, Darren Simpson is from Irish, and Anna Gare is one sexy and hot chef. Love you, Anna 🙂

The show is fantastic, it’s entertaining, funny and full of good food 🙂 More details on the show can be found here.

The dish that I made is inspired by one of the recipes by Ben. He made Cambodian Hot and Sour Fish Broth for the theme ‘The Best Whole Snapper’. The recipe can be found here. I made this once and absolutely loved it. It’s very refreshing, light and easy dish to prepare. I adapted his recipe and used the same herbs/ spices to make the broth, and instead of using a whole snapper, I used chopped snapper fillets and also prawns. I also added some mushrooms to the dish. It’s similar with tom yum soup, but it’s lighter and milder.

Hot and sour fish broth

(adapted from recipe by Ben O’Donoghue from The Best in Australia – Ben’s Cambodian Hot and Sour Fish Broth)

(serves 4)

  • 2 snapper fillets (about 800 gr), chopped into 1cm – thick
  • 250 gr large prawns, cleaned, leave tails on
  • 250 gr button mushrooms, quatered
  • 4 cm knob of fresh ginger, roughly chopped
  • 2 cloves of garlic, roughly chopped
  • 3 chillies, roughly chopped
  • 2 sticks of lemongrass, sliced
  • 2 tablespoons of tamarind pulp
  • 100 ml of warm water
  • 3 small ripe tomato, diced
  • 8 kaffir lime leaves
  • 2.5 litre chicken stock. I used 2 chicken stock cubes.
  • 2 tablespoons of fish sauce
  • 2 tablespoons of caster sugar


  • 1 cup of bean sprouts
  • 1/2 bunch of mint
  • 1/2 bunch of basil
  • 4 wedges of lime

Ingredients for the broth

Fish and prawns

Step 1. Pound the ginger, garlic, chilli and lemongrass in a pestle and mortar until fine.

Step 2. Make a loose paste with the tamarind pulp and the water, squeezing all the seeds and fibre from the liquid and discard (You can use a sieve for this).

Step 3. Add the tamarind liquid and the chopped tomato to the pestle and mortar and combine with your hands.

Step 4. Bring the chicken stock to the boil in a large saucepan. Add the tomato mixture and kaffir lime leaves and simmer for 5 minutes. Add the chopped fish fillets and prawns, and cook for 3 minutes. Then add the mushrooms and simmer for 2 minutes. Add the fish sauce and sugar in the last minute.

Fish broth almost ready

Step 5. Put some herbs and bean sprout at the bottom of a bowl. Top with the hot and sour fish broth. Garnish with extra herbs, bean sprouts and limes. You can enjoy this on its own or with steamed rice.

Hot and sour fish broth