Ingredients with Measurements:
- 1 lb. white fish fillets, cut into bite-sized pieces
- 2 cups water
- 2 cups chicken or fish stock
- 1 cup tamarind juice
- 1/2 cup palm sugar
- 1/4 cup fish sauce
- 2 stalks lemongrass, bruised
- 2 kaffir lime leaves
- 1/2 cup sliced tomatoes
- 1/2 cup sliced pineapple
- 1/2 cup sliced okra
- 1/2 cup sliced eggplant
- 1/2 cup sliced long beans
- 1/2 cup chopped cilantro
- 1/2 cup chopped green onions
- 2-3 red chilies, sliced
Special equipment needed:
- Large pot
- Ladle
- Soup bowls
Step-by-step instructions:
1. In a large pot, bring water and stock to a boil.
2. Add tamarind juice, palm sugar, fish sauce, lemongrass, and kaffir lime leaves. Stir well and let it simmer for 10 minutes.
3. Add fish fillets and let it cook for 5 minutes.
4. Add sliced tomatoes, pineapple, okra, eggplant, and long beans. Let it simmer for another 5 minutes.
5. Add chopped cilantro, green onions, and sliced chilies. Stir well and let it simmer for 2-3 minutes.
6. Taste and adjust seasoning as needed.
7. Serve hot in soup bowls.
Time:
Preparation time: 20 minutes
Cooking time: 25 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 5g
Carbohydrates: 25g
Protein: 25g
Sodium: 1200mg
Substitutions for ingredients:
- White fish fillets can be substituted with any firm white fish such as cod or halibut.
- Tamarind juice can be substituted with lime juice or vinegar.
- Palm sugar can be substituted with brown sugar or honey.
- Okra can be substituted with green beans.
- Long beans can be substituted with green beans or snap peas.
Variations:
- Add shrimp or squid to the soup.
- Use chicken instead of fish.
- Add more vegetables such as bok choy or mushrooms.
Tips and tricks:
- Use fresh ingredients for the best flavor.
- Adjust the amount of chilies to your desired level of spiciness.
- Use a slotted spoon to remove lemongrass and kaffir lime leaves before serving.
Storage instructions:
Refrigerate leftover soup in an airtight container for up to 3 days.
Reheating instructions:
Reheat soup in a pot over medium heat until heated through.
Presentation ideas:
Serve soup in colorful soup bowls with a sprig of cilantro on top.
Garnishes:
Garnish with sliced chilies, cilantro, and green onions.
Pairings:
Serve with steamed rice or crusty bread.
Suggested side dishes:
Serve with a side of pickled vegetables or a fresh green salad.
Troubleshooting advice:
- If the soup is too sour, add more palm sugar.
- If the soup is too sweet, add more tamarind juice or lime juice.
- If the soup is too salty, add more water or stock.
Food safety advice:
- Make sure to cook fish and vegetables thoroughly.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Cambodian sour fish soup, also known as "somlar machu kreung," is a traditional Cambodian dish that is often served during special occasions such as weddings and festivals.
Flavor profiles:
This soup is sour, sweet, and savory with a hint of spiciness.
Serving suggestions:
Serve hot as a main dish for lunch or dinner.
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Region: Cambodian