Ingredients
The following ingredients have 4 Servings
- 4 cups water
- 4 stalks lemongrass (, trimmed and smashed flat with the side of a cleaver)
- 3 Tbsp tamarind pulp
- 3/4 lb fish steaks ((catfish, tilapia, or other freshwater fish of your choice))
- 1 Tbsp minced garlic
- 1 Tbsp fish sauce
- 1/2 tsp salt
- 1/2 lb green or half-ripe tomatoes ((I use red tomatoes), seeded and cut into scant 1/2-inch pieces)
- 4 sawtooth herb leaves/culantro (, coarsely chopped)
- 12 Asian basil or sweet basil leaves (, coarsely chopped)
- 4 to 6 sprigs rice paddy herb ((ngo om), coarsely chopped or substitute with cilantro if you can't find any)
- 1 tsp sugar (, or to taste)
Instruction
- Put the water in a large pot, add the lemongrass, and bring to a vigorous boil. Boil for 5 minutes, half-covered, then lower the heat and simmer over medium heat for a few minutes
- Once the broth is simmering, scoop out about 1 cup of the liquid into a small bowl. Add the tamarind pulp to a bowl, stir well to dissolve it thoroughly, and set aside
- Rinse off the fish. If using large steaks, cut into roughly 1 1/2- to 2-inch pieces. If using small steaks, cut in half. Add to the broth, together with the garlic, bring to a boil, and simmer until the fish is opaque
- Add the fish sauce and salt. Place a sieve or fine strainer over the soup and pour the tamarind liquid through it. Use the back of a wooden spoon to press the tamarind pulp against the strainer, then discard the remaining seeds and pith. Stir the stew well and let it simmer for several minutes
- Add the tomatoes, scallions, herbs, and sugar to the stew and simmer for 5 minutes. Serve hot
