serves
4
prep
15 minutes
cook
35 minutes
difficulty
Easy
serves
4
people
preparation
15
minutes
cooking
35
minutes
difficulty
Easy
level
Ingredients
- 2 long red or green chillies, halved
- 4 cm piece of ginger, hit with the back of a knife to bruise
- 4 tbsp tamarind paste
- 10 coriander roots, hit with the back of a knife to bruise
- 4 makrut lime leaves
- 2-3 tbsp grated palm sugar
- 2 litres water
- 2 tbsp fish sauce
- 250 g stripey trumpeter fillets, chopped
- lime wedges, for serving
Instructions
Place all the ingredients except for the fish in a large saucepan and bring to the boil over high heat. Reduce the heat to low, then simmer for 30 minutes or until the flavours of the herbs have infused the broth. Taste for salt and sugar, adding more fish sauce or palm sugar if needed. The soup should be a balance of hot, sour and spicy. Add the fish pieces and simmer gently for 2-3 minutes or just until the fish has changed colour right through. Serve with fresh lime wedges for squeezing.
You don’t eat the aromats like the chilli or ginger, but it doesn’t matter if they end up in your bowls. Pedantic eaters may want to strain the bits out before poaching the fish, but I wouldn’t.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
