Cambodian Sweet And Sour Fish Soup
serves 4-6
This recipe should serve as a guideline; add and subtract amounts and ingredients to your taste. Once everything is chopped and ready to go, the soup takes no time to put together.
Read more about this recipe at the Washington Post.
2 tablespoons tamarind pulp concentrate
6 cups water, clam juice, fish broth or low-sodium chicken broth
3/4 cup chopped lemongrass, finely chopped in a food processor or mashed with a mortar and pestle
2 tablespoons fish sauce
1/2 tablespoon vegetable oil
2 tablespoons minced garlic
3 to 4 medium shallots, thinly sliced (about 1/2 cup)
2 teaspoons freshly grated ginger root
6 kaffir lime leaves (may substitute 2 teaspoons finely grated lime zest)
1/2 peeled and cored pineapple, cut into 1 1/2-inch chunks (about 8 ounces)
3 small to medium tomatoes, cut into wedges
3/4 pound firm white fish fillets, such as halibut, catfish or tilapia, cut into 1-inch cubes
Cilantro sprigs, for garnish
Red Thai chili peppers, for garnish
Basil leaves, for garnish
Thinly sliced scallions, white and light-green parts, for garnish
Lime wedges, for garnish
prep: 30 minutes
total: 30 minutes
food processor or mortar and pestle
small bowl
large pot
small saucepan
small skillet
1. Place the tamarind pulp in a small bowl and add just enough hot water to cover. Let it stand 10 minutes, then mash it into a paste, discard the seeds and push it through a fine-mesh sieve.
2. Meanwhile, bring the 6 cups of whichever liquid you prefer to a boil over high heat in a large pot.
3. Combine the strained tamarind, lemon grass and fish sauce in a small saucepan over low heat and cook for 10 minutes or until the lemon grass has softened. Add to the large pot, discarding the lemon grass.
4. Heat the oil in a small skillet over medium-high heat and add the garlic. Cook for 1 to 2 minutes, stirring, just until it begins to brown. Transfer the garlic to the soup, then add the shallots and ginger.
5. Reduce the heat to low and cook for 5 minutes, until the shallots soften (you will need to bring them up to the surface with a slotted spoon to check them).
6. Add the lime leaves, pineapple and tomatoes, stirring to combine, and cook for 5 minutes.
7. Add the fish and cook for about 5 minutes or until it is opaque and cooked through. Divide the soup among individual bowls and serve hot, along with garnishes of cilantro, chili peppers, basil, scallions and lime wedges.
