Day 24

Air / Water temperature: 7°C (2°C at night) / 9°C

Wind direction / Bft: East-northeast / 2

Area: DANUBIA (roasted goose fat) – Nautical chart showing the route

Combuse: Malabar snapper (1.2 kg) scale and fillet (do not skin), rinse and pat dry. Mix 1 tablespoon soy sauce, 1 tablespoon fish sauce, 1 tablespoon mirin and 2 teaspoons toasted sesame oil with 1 teaspoon sesame seeds and 2 teaspoons flour. Cut fish fillets into quarters, sprinkle with white pepper, coat with the marinade and let stand at least 1 hour. Bring to boil 1½ L chicken broth. Add 6 cloves garlic pressed, 1 stalk lemongrass in finest wheels, juice of 90 g of fresh ginger, 2 finely chopped hot red chillies, 2 tablespoons fish sauce, 2 tablespoons rice vinegar, zest and juice of 1 lime. Add 150 g carrot in thin strips to this soup and cook until they are done but still have some bite. Cook 150 g broad rice noodles according to package, rinse with cold water and drain. Add the marinated pieces of fish to the slightly simmering soup and simmer for one minute. Add 100 g Asian scallions in wheels and continue to cook for another minute. Distribute the noodles on soup bowls, do equally with the pieces of fish, sprinkle over a handful of coriander leaves and a few drops of sesame oil. Serve with lime quarters. (More recipes from the Chief cook of «PS Narina»)