Serves : 6
Preparation time : 25 minutes
Cooking time : 20 minutes
Ingredients :
140g tamarind pulp
1.4litre water
280g catfish, cut into 5cm pieces
110g long beans, cut into 2.5cm lengths
110g cauliflower florets
110g turnip, peeled and sliced into 0.5cm thick
55g carrot, peeled and sliced into 0.5cm thick
110g pickled mustard, cut into 1.5cm pieces
2 tablespoons crushed palm sugar (jaggery) or brown sugar
90ml fish sauce (nam pla)
280g prawns (shrimps), shelled and deveined
110g squids, cleaned and cut into rings
110g spring onions (scallions), finely chopped
Finely Ground Paste
8 dried chillies, seeded, soaked in hot water and drained
6 shallots, peeled
2.5sq cm dried shrimp paste
5 cloves garlic, peeled |
Method :
- Combine the tamarind pulp and 90ml water and extract the juice. Set aside.
- Boil the remaining water, add the finely ground paste and the catfish and continue to boil for about 5-10 minutes.
- Remove the catfish and set aside to cool. Shred the fish and add to the soup.
- Add the long beans, cauliflower, turnip, carrot, pickled mustard, palm sugar (jaggery) or brown sugar, fish sauce, prawns (shrimps), squid and tamarind juice. Boil for 5-8 minutes.
- Serve and garnish with spring onions (scallions)
The fishy taste and smell from a fish is usually produced by the slime under the gills, this is especially true of catfish. Clean the slime under the gills thoroughly before cooking. Avoid stirring the fish for the first 8 minutes, when cooking as this helps further reduce the fishy aroma.
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