Lime & Fish Soup

1 tbsp peanut oil
2 cloves garlic, sliced
½ tsp SIDS CRAZY SALT
4 cm ginger, sliced
zest of 2 limes
4 shallots, chopped
½ tsp ground turmeric
½ cup dried shrimps
1.5 kg fish bones & heads
4 large mild chilli, sliced
2 tbsp sugar
800 g white fish fillets
60 ml fresh lime juice
3 tbsp GF fish sauce
4 spring onions, fine sliced
½ cup coriander
¼ cup torn mint leaves

Heat the oil in a large pan and add garlic, SIDS CRAZY SALT, ginger, lime zest, shallots, tumeric and sauté for 5 minutes. Add dried shrimp and fishbones then sauté for another 5 minutes. Cover with 2 litres of water then bring to the boil and simmer for 30 minutes, skimming occasionally.
Strain through muslin into a pan with a steamer or one that fits a bamboo steamer. Add chillies and sugar then heat to a simmer. Place fish in the steamer and set over the stock then steam, covered, for 5 minutes. Turn over and cook another 3-4 minutes until just cooked through.
Set aside to cool slightly then cut the flesh off the bones but be wary of small bones. Add flesh back to the stock with the lime juice, fish sauce and spring onions.
Serve in heated soup bowls and top with fresh herbs.