Cambodian-style fish, tomato and pineapple soup
A recipe from the Good Food collection.
Ingredients
60g (¼ cup) tamarind pulp
2 lemongrass stems, trimmed
2½ tbsp chopped palm sugar (jaggery)
60ml (¼ cup) fish sauce
1.5 litres (6 cups) chicken stock or water
½ small ripe sweet pineapple, trimmed, cored and cut into small chunks
750g firm white fish fillets (such as ling, blue eye or snapper), trimmed and cut into 2 cm (¾ inch) chunks
4 small tomatoes (about 500g), cut into 2cm chunks or thin wedges
300g sugarsnap peas, trimmed
2 spring onions, thinly sliced
1-2 small red chillies, thinly sliced
3 makrut lime leaves, very thinly sliced (optional)
herbs such as mint, coriander, Thai basil and Vietnamese mint, to serve
trimmed bean sprouts, to serve
Method
Step 1
Put the tamarind pulp in a small heatproof bowl and pour 375ml (1½ cups) boiling water over. Stir with a fork to loosen the tamarind and leave to soak for 15 minutes, or until the tamarind has softened. Push the mixture through a sieve into a very large saucepan or stockpot, discarding the solids.
Step 2
Cut the lemongrass stems in half lengthways, then bruise them with the back of a large knife. Tie the lemongrass pieces into knots, or fold them into a loose bundle and secure with kitchen string. Add to the pan with the palm sugar, fish sauce and stock. Slowly bring to the boil, then cover, reduce the heat to medium-low and simmer for 10 minutes.
Step 3
Add the pineapple, fish, tomatoes and sugarsnap peas. Bring to a gentle simmer and cook, covered, for 2 minutes, or until the pineapple and vegetables begin to soften and the fish is cooked through. Season to taste with freshly ground black pepper, then stir in the spring onion, chilli and lime leaves, if using.
Step 4
Divide the soup among warm bowls and serve immediately, with the herbs and bean sprouts passed separately.
The best recipes from Australia's leading chefs straight to your inbox.
Sign up
