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Tommy ruff in tamarind broth recipe

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    Source: www.sbs.com.auReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Carbohydrates, Cellulose
    VitaminsB1, B2, B3, B6, H, C, E
    MineralsSelenium, Natrium, Iodine, Fluorine, Potassium, Magnesium, Chlorine, Phosphorus, Cobalt

    Ingredients Jump to Instructions ↓

    1. Paste

    2. 20g shrimp paste, roasted in alfoil in the oven

    3. 10g dried large red chillies

    4. 100ml hot water (for soaking chillies)

    5. 10 cm piece of galangal

    6. 3 cm piece of turmeric

    7. 3 candlenuts

    8. 12 red shallots or onions

    9. Peanut oil for cooking

    10. Broth

    11. 200g seedless tamarind pulp

    12. 1 1/2 litres hot water (for soaking tamarind)

    13. 4 stalks lemongrass

    14. 200g caster sugar

    15. 11/2 teaspoon sea salt

    16. 800g tomatoes, peeled and chopped

    17. 500g tommy ruff fish fillets (you can also use Spanish Mackerel or Bonito )

    18. 1 bunch kangkung (water spinach)

    19. 10 kaffir lime leaves

    20. Steamed rice

    Instructions Jump to Ingredients ↑

    1. Wrap shrimp paste in alfoil and roast in hot oven for 10 minutes. Allow to cool. Soak dried chillies in water for 10 minutes. Take out chillies, chop and reserve water. Blend chillies,galangal, turmeric and candlenuts to a paste (for about 5 mins), adding chilli water if paste too dry.

    2. Peel and chop red shallots. Add to paste and blend until just combined. Fry in peanut oil in a large saucepan over a medium heat until fragrant.

    3. Soak tamarind pulp in water for 10 minutes. Break it up and add, with water, to the cooked paste. Add lemongrass stalks, sugar and salt. Bring to the boil then allow to simmer for 30 minutes. Strain through conical sieve and discard solids.

    4. Place broth back into saucepan and add chopped tomatoes. Allow to simmer gently for 20 minutes.Cut out backbone from each tommy ruff fillet and cut the fillet into four pieces. Chop the kangkung and lime leaves and drop, with fish, into boiling broth. Cook for 1-2 minutes until fish is ready.

    5. Serve in bowls with steamed rice.

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