Ingredients Jump to Instructions ↓

  1. Ingredients :Serves 4

  2. 1 25 g 15 ml 2 2 4 cm 2-3 stalks

  3. 30 ml 2-3 15 ml 30-45 ml 225 g 3 50 g 1 small bunch 1/4 teaspoon 1/4 teaspoon 115 g 1 bunch 1 Marinade :

  4. 30 ml 2 cloves

  5. Catfish, sea bass or red snapper, about 1 kg, filleted

  6. Dried squid, soaked in water for 30 minutes

  7. Vegetable oil

  8. Spring onions (scallions), sliced

  9. Shallots, sliced

  10. Fresh root ginger, peeled and chopped

  11. Lemon grass, cut into strips and crushed

  12. Tamarind paste

  13. Thai chilies, seeded and sliced

  14. Sugar

  15. Fresh pineapple, peeled and diced

  16. Tomatoes, skinned, seeded and roughly chopped

  17. Canned sliced bamboo shoots, drained

  18. Fresh coriander, stalks removed, leaves finely chopped

  19. Salt

  20. Ground black pepper

  21. Bean sprouts

  22. Dill, fronds roughly chopped, for garnishing

  23. Lime, cut into quarters, to serve

  24. Nuoc Mam

  25. Garlic, finely chopped

Instructions Jump to Ingredients ↑

  1. Cut the fish into bite-size pieces.

  2. Reserve the head, tail and bones for the stock.

  3. In a bowl, mix together the marinadeingredients and add the fish pieces. Toss until well coated, cover andset aside. Drain and rinse the soaked dried squid.

  4. Heat the oil in a deep pan and stir in thespring onions, shallots, ginger, lemon grass and dried squid. Add thereserved fish head, tail and bones, and saute them gently for a minuteor two. Pour in 1.2 liters of water and bring to the boil. Reduce theheat and simmer for 30 minutes.

  5. Strain the stock into another deep pan andbring the clear broth to the boil. Stir in the tamarind paste, chilies,sugar and nuoc mam and simmer for 2-3 minutes.

  6. Add the pineapple, tomatoes and bambooshoots and simmer for a further 2-3 minutes.

  7. Finally stir in the fish pieces and thechopped fresh coriander, and cook until the fish turns opaque.

  8. Season to taste and ladle the soup intohot bowls.

  9. Garnish with bean sprouts and dill.

  10. Serve with the lime quarters to squeezeover.


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