Marion's Thailand

Try this delicious recipe from Marion Grasby as seen on "Marion's Thailand"


  • 1 cup longrain rice

  • 2 x 150g fillet snapper (or any other white fish), sliced into small pieces

  • 6 tsp fish sauce

  • 6 eggs

  • ½ cup roughly chopped coriander leaves and stems

  • 4 Tbsp finely sliced spring onion

  • extra fish sauce to serve

  • Garlic Oil:

  • 4 garlic cloves, roughly chopped

  • ½ cup vegetable oil

  • Chilli Vinegar:

  • 1 long red chilli, finely sliced

  • ½ cup white vinegar


  • 1.

    For the garlic oil, heat vegetable oil over medium heat, add garlic and gently fry until the garlic is just starting to brown. Pour into a small bowl and set aside.

  • 2.

    For the chilli vinegar, combine chilli and vinegar in a small bowl and set aside.

  • 3.

    To make the rice soup, place rice and 5 cups of water in a large saucepan. Bring to the boil and gently simmer for 20 minutes until the rice becomes just tender. Add fish slices and stir gently. Simmer for a further 2 minutes or until fish is just cooked. The rice should be a soupy consistency, add more water if it’s too thick.

  • 4.

    Place six individual serving bowls on your kitchen bench. Crack 1 egg into every bowl and add 1 tsp fish sauce to each. Ladle hot soup over raw egg and let it rest for about 1 minute to cook the egg. Garnish each bowl with coriander, spring onion, garlic oil, chilli vinegar and fish sauce.

Nutritional information

Nutritional analysis per serving (12 servings)

  • Energy 287kj
  • Fat Total 21g
  • Saturated Fat 2g
  • Protein 9g
  • Carbohydrate 14g
  • Sugar 0g
  • Sodium 284mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Marion's Thailand airs Tuesdays at 8:30pm only on LifeStyle FOOD

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