Ingredients with Measurements:
- 500g fresh fish (mackerel or any firm white fish)
- 1 onion, chopped
- 2 garlic cloves, minced
- 1-inch ginger, sliced
- 2 stalks lemongrass, bruised
- 2 red chilies, sliced
- 1 tablespoon tamarind paste
- 1 tablespoon palm sugar
- 2 tablespoons budu (fermented fish sauce)
- 4 cups water
- Salt to taste
Special Equipment Needed:
- Large pot
- Ladle
- Strainer
Step-by-Step Instructions:
1. Clean and cut the fish into small pieces.
2. In a large pot, sauté the onion, garlic, ginger, and lemongrass until fragrant.
3. Add the sliced chilies and continue to sauté for another minute.
4. Add the tamarind paste, palm sugar, and budu. Stir to combine.
5. Pour in the water and bring to a boil.
6. Add the fish pieces and let it simmer for 10-15 minutes or until the fish is cooked through.
7. Season with salt to taste.
8. Remove the lemongrass stalks.
9. Serve hot with steamed rice.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 150
Fat: 5g
Protein: 20g
Carbohydrates: 5g
Sodium: 800mg
Substitutions for ingredients:
- Mackerel can be substituted with any firm white fish.
- Tamarind paste can be substituted with lime juice.
- Palm sugar can be substituted with brown sugar.
- Budu can be substituted with fish sauce.
Variations:
- Add vegetables such as tomatoes, okra, or eggplant.
- Use chicken or beef instead of fish.
- Add coconut milk for a creamier soup.
Tips and Tricks:
- Use fresh fish for the best flavor.
- Bruise the lemongrass stalks to release more flavor.
- Adjust the spiciness by adding more or less chilies.
Storage Instructions:
Refrigerate in an airtight container for up to 3 days.
Reheating Instructions:
Reheat on the stovetop over medium heat until heated through.
Presentation Ideas:
Serve in a bowl with a sprig of fresh herbs on top.
Garnishes:
- Fresh herbs such as cilantro or Thai basil.
- Sliced chilies.
Pairings:
- Steamed rice.
- Crusty bread.
Suggested Side Dishes:
- Stir-fried vegetables.
- Green salad.
Troubleshooting Advice:
- If the soup is too sour, add more palm sugar.
- If the soup is too salty, dilute with more water.
Food Safety Advice:
- Make sure the fish is cooked through before serving.
- Store leftovers in the refrigerator and consume within 3 days.
Food History:
Budu fish sauce is a traditional condiment in Malaysian and Thai cuisine.
Flavor Profiles:
Sour, salty, and savory.
Serving Suggestions:
Serve hot with steamed rice.
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