Hot & Sour Fish Soup

600 g fresh gurnard fillets, cut in 5 cm pieces
½ tsp SIDS CRAZY LEMON
2 cloves garlic, minced
6 tbsp fish sauce
4 tbsp rice bran oil
1 onion, thin sliced
2 stalks lemon grass, bulb ends crushed
2 tbsp raw sugar
1 tbsp golden syrup
2 green chillies, halved lengthways
½ tsp chilli flakes
2 tbsp thick tamarind concentrate
100 g bean thread noodles
½ cup bamboo shoots, drained & sliced
1½ cups pineapple cubes, drained
2 tomatoes in thin wedges
1 cup bean sprouts
mint & coriander leaves to garnish
SIDS SALT & PEPPER to taste

Put fish in a bowl with garlic and 1 tbsp of the fish sauce. Mix well and set aside for 30 minutes.
Heat the oil in a wide, deep frypan then in batches, sprinkle with SIDS CRAZY LEMON then fry the fish until lightly brown then set aside.
Add onion and lemongrass to the pan and fry gently for 5 minutes. Add sugar, golden syrup, chillis, chilli flakes, tamarind, noodles and 1.25 litres of water. Mix well then bring to the boil.
Return the fish to the pan along with bamboo shoots, pineapple and sprouts. Heat through then season with SIDS SALT & PEPPER to taste.
Serve in wide bowls sprinkled with coriander and mint.