As another experiment with homemade Malaysian cuisine, was selected this recipe hot and sour fish soup. It is vaguely reminiscent of Tom Yam, but here in sostavlyalo not as sour lime juice and a paste of tamarind. Plus my favorite flower is ginger, which will give a memorable aromatic note. Soup I will cook straight from the whole fish, which, of course, will complicate the tasting, but will add richness to the broth. Will have to choose between taste and convenience. However, you can certainly take and fish fillets that will make the soup perfect for tasting. You decide.
Ingredients for 3 l pot:
3 fish — 500 g (or fillet 350-400 g.);
200 g cherry tomatoes;
4 sticks lemongrass;
1 ginger flower;
2 tbsp tamarind puree;
4-5 slices of acidic fruit ();
3 cm galangal root;
4 small onions shallots;
3 chili pepper;
2 sprigs Laksa;
a few sprigs of cilantro;
1. Tamarind paste is poured warm water (1 Cup) and dissolve, then remove the bones, if any.
2. In a saucepan, add 2 l water and bring to a boil.
3. While water boils, prepare the remaining ingredients: cut the onions into 4-6 pieces, lemongrass diagonally 3-4 cm long, galangal peel and cut into slices, ginger flower in half.
4. Pour tamarind mixture into your pan, put all the ingredients (ginger, chilli, onion, galangal, sprigs Laksa, lemongrass) + fish and cook all together half an hour. Tomatoes is better to put a little later, about 15 minutes after laying other ingredients. Salt.
5. Ready soup is served, garnish with fresh sprigs of cilantro. The soup is usually served with plain boiled rice, for example, a >>>>>