Soups Recipes - Snapper and Tamarind Soup Recipe

Ingredients

• 2 liters/8 cups water

• 1kg/2 1/4lb red snapper (or other red fish such as mullet)

• 1 onion, sliced

• 50g/2oz tamarind pods

• 15ml/1 tbsp fish sauce

• 15ml/1 tbsp sugar

• 30ml/2 tbsp vegetable oil

• 2 garlic cloves, finely chopped

• 2 lemon grass stalks, very finely chopped

• 4 ripe tomatoes, peeled and coarsely chopped

• 30ml/2 tbsp yellow bean paste

• 225g/8oz rice vermicelli, soaked in warm water until soft

• 115g/4oz/1/2 cup beansprouts

• 8-10 fresh basil or mint sprigs

• 25g/1oz/1/4 cup roasted peanuts, ground

• salt and ground black pepper

Serves 4

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Method:

1. Bring the water to the boil in a pan. Lower the heat and add the fish and onion, with 2.5ml/1/2 tsp salt. Simmer gently until the fish is cooked through.

2. Remove the fish from the stock; set aside. Add the tamarind, fish sauce and sugar to the stock Cook for 5 minutes, then strain the stock into a large bowl.

3. Carefully remove all of the bones from the fish, keeping the flesh in big pieces.

4. Heat the oil in a large frying pan. Add the garlic and lemon grass and cook for a few seconds. Stir in the tomatoes and bean paste.

5. Cook gently for 5-7 minutes, until the tomatoes are soft. Add the stock. bring back to a simmer and adjust the seasoning. Stir to mix.

6. Drain the vermicelli and divide among individual serving bowls. Add the beansprouts, fish and basil or mint, and sprinkle the ground peanuts on top. Top up each bowl with the hot soup.

Note: Tamarind gives this light, fragrant noodle soup a slightly sour taste.