Hearty Fish Soup with Fresh Egg Noodles Serves 12 • 50ml Always Fresh Pure Olive Oil • 40g fresh ginger, finely grated • 1/2 bunch (100g) spring onions, finely chopped • 80ml Riviana Thai Sweet Chilli Sauce • 3 litres hot fish stock • 40ml Riviana Soy Sauce • 1.2kg firm white fish fillets (eg snapper, whiting), cut into 2cm cubes • 1.2kg fresh egg noodles • 600g snow peas, washed, drained, topped, tailed and sliced diagonally • 20ml Riviana Blended Sesame Oil • 40ml lime juice • 1 small bunch fresh coriander leaves, washed, dried and roughly chopped. Method 1. Heat olive oil in a large pot and sauté ginger and spring onions for 1 minute. Add chilli sauce and sauté for a further minute.   2. Add stock, soy sauce, fish and simmer for 3 minutes. Add noodles and snow peas, continue simmering until tender. Remove from heat and stir through sesame oil, lime juice and coriander. Serve immediately drizzled with extra chilli sauce.