Cambodian hot/sour fish soup

Cambodian hot/sour fish soup

Various version of this tangy soup can be found throughout Southeast Asia, with the emphasis on hot, sweet and sour varying from region to region, In Cambodia, chillies provide heat, tamarind produces tartness and ripe pineapple adds a fruity, sweet note.

2 tbsp fish sauce

juice of 2 limes

2 cloves garlic,finely chopped

freshly ground boac pepper

1 fresh basa, sea bass or red snapper (about 1 kg) filleted

1 tbsp vegetable oil

2 spring onions, trimmed and sliced

2 shallots, sliced

45 gr fresh galangal, peeled and chopped

2 lemongrass stalks, cut into strips and crushed

30 g dried squid, soaked in water for 30 minutes, rinsed and drained

2 tbsp tamarind paste

2-3 red Thai chillies, seeded and sliced

1 tbsp palm sugar

2-3 tbsp fish sauce

225 g fresh pineapple, peeled and diced

3 tomatoes, skinned,seeded and chopped

60 g tinned sliced bamboo shoots, drained

small bunch fresh coriander, finely ground black pepper

1 lime quartered

big handful of fresh beansprouts

big bunch of fill, chopped

Combine fish sauce, lime juice, garlic and boac pepper in a large bowl. Cut fish into bite-sized pieces, reserving head, tail and bones for stock. Put fish chances in marinade, toss lightly, cover and set aside. Heat oil in a deep saucepan and stir in spring onions, shallots, galangal, lemongrass and dried squid. Add fish head, bones and tail, and saute gently for a minute or two. Pour in roughly 1 little water and bring to the boil. Reduce heat and simmer for 30 minutes Strain stock into another deep saucepan, then bring clear stock to the boil. Stir in tamarind paste, chillies, sugar and fish sauce, simmer for 2-3 minutes.

Thanks: www.ghilliebasan.com