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Fish and tamarind soup recipe

Fish and tamarind soup recipe


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  • Recipes
  • Dish type
  • Soup
  • Fish soup

Snapper is cooked in a fragrant Asian-style stock. If you don't have any to hand, you can substitute distilled malt vinegar, as the tamarind juice lends a sour flavour.

5 people made this

IngredientsServes: 6

  • 1 tablespoon vegetable oil
  • 8 shallots, chopped
  • 6 cloves garlic, crushed
  • 1/2 teaspoon dried crushed chillies
  • 1/2 teaspoon ground turmeric
  • 1.4L (2 3/8 pints) water
  • 6 stalks lemon grass, ground
  • 4 tablespoons tamarind juice
  • salt to taste
  • 900g (2 lb) red snapper fillets, cut into 1 inch pieces

MethodPrep:15min ›Cook:15min ›Ready in:30min

  1. Heat oil in a large saucepan over medium heat. Mix in shallots, garlic, crushed chillies and turmeric. Cook and stir until shallots are tender, about 5 minutes. Pour water into frying pan, and mix in lemon grass and tamarind juice. Season with salt. Bring the mixture to a boil.
  2. Stir snapper into boiling mixture. Cook 10 minutes, or until fish pieces are easily flaked with a fork.

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Reviews & ratingsAverage global rating:(5)

Reviews in English (5)

by Priyanka

Altered ingredient amounts.I didn't have lemon grass, so I used lemon juice and tamarind. I also doubled the red chillies.-18 May 2010(Review from this site India)


Tamarind Soup with Seafood

We prepared this delicious Thai hot and sour soup at a campground using a simple pan and just a few ingredients. It's so simple to make yet full of rich flavor you'd think it could only come from a large sophisticated restaurant.

Ingredients

Ingredients

  • 1 Pound Cod
  • 6 Prawns
  • 2 Spring Onion, sliced
  • 2 Fresh Thai Chilli, sliced
  • 2 Tablespoons Fresh Onion, sliced
  • 1 Teaspoons Fish Sauce
  • 2 Teaspoons Tamarind Paste

Method for Tamarind Soup with Seafood

In a two quart stock pot (we used our Zebra Indian Pan) add the seafood, sliced green onion, sliced yellow onion, black pepper, Thai chilli pepper, and about 6 cups of water. Heat over medium high heat, adding fish sauce to taste, and tamarind. You can drop in the tamarind whole then clean out the seed husk later (as we did, there's not much) or remove the bits of seed husk before putting it into the soup.

Cook this for about 10 minutes. At the end, add a handful of mixed green vegetables. We used green onion and pea vine but cilantro or whatever you may have works great. Enjoy! Serve with freshly steamed jasmine rice.


Trey M’Capsule — Tamarind Fish Recipe

Elements:

For the fish and tamarind sauce:

1 entire white fish (2 to three kilos) of your selection, similar to milkfish, sea bass, or trout
1 cup canola oil, or any impartial oil
1 head garlic, peeled and chopped
5 ounces tamarind (⅓ of a typical 14- to 16-ounce block)
2 cups water
5 ounces palm sugar or brown sugar
2½ tablespoons fish sauce
2 Thai chilis, minced
1 stalk lemongrass, trimmed and pounded
4 or 5 lime leaves
1 lemon, sliced
2 tablespoons contemporary ginger, thinly sliced
Banana, turmeric, or fuki leaves for wrapping the fish
Salt and black pepper to style

For serving:

Lettuce leaves
Varied herbs, similar to mint, basil, rau ram, lemon balm, or dill
Sliced cucumbers
Sliced tomatoes
Jasmine rice
Lime wedges

Particular gear (elective):

Directions:

Step 1: Clear and scale the fish, or have your native fish market do it for you. In case your fish has roe, reserve it for curing. Place the fish on a big, rimmed baking sheet and put aside.

Step 2: Add the canola oil to a small pot and warmth over low to medium warmth. Add the chopped garlic. Cook dinner till the garlic is golden brown, about 5 to 10 minutes, stirring continuously. Pressure the fried garlic by means of a sieve, ensuring to order the garlic oil in a small container. Unfold the fried garlic on a paper towel to blot out the surplus oil, and put aside.

Step 3: Add the tamarind and water to a saucepan set over medium warmth. Warmth by means of, stirring with a spoon to interrupt up any lumps. When none stay and the tamarind is totally mixed with the water, pressure it by means of a sieve to take away any seeds and remaining entire strands of pulp. Return the strained tamarind combination to the saucepan and add the palm sugar. (In the event you’re utilizing compressed palm sugar, that is roughly 4 disks.) Stir to dissolve the sugar. Add the fish sauce and chiles, after which salt and pepper to style. Add 3 tablespoons of the fried garlic and stir to combine nicely. The sauce ought to style like an fascinating mixture of candy, salty, and spicy flavors — it ought to make your mouth pucker, like your tonsils are getting a lap dance they didn’t know they wished. But when it appears too bitter, water it down a bit or regulate the elements — its remaining style is completely as much as you. Set the sauce apart to chill.

Step 4: Season the entire fish with salt and pepper. Stuff the cavity with the lemongrass stalk, lime leaves, ginger, and lemon. Drizzle the cooled tamarind sauce over the fish till the fish is roofed, reserving a few of the sauce for serving. Let the fish marinate for about 10 minutes when you arrange the grill.

Step 5: Preheat the grill or oven to 300 levels. Whereas it’s warming up, put together the banana leaves. The leaves come in several sizes the scale of the fish will decide what number of it’s worthwhile to wrap it. To organize the leaves, warmth them barely over an open flame on the stovetop it will make them extra pliable for wrapping. Set the warmed leaves on a baking sheet or in your kitchen counter, after which flippantly brush the garlic oil excessive. In the event you’re utilizing one massive leaf, place the fish within the center and wrap. In the event you’re utilizing a number of leaves, partially overlap them and place the marinated fish within the center, then wrap the leaves across the fish and safe with kitchen twine. Grill the fish over oblique warmth, aiming for a low-temperature sluggish roast — it will assist the flavors develop and create a extra moist fish. Whether or not you’re grilling or utilizing an oven, the fish ought to take anyplace from 45 minutes to 1 hour (or extra) to prepare dinner. You possibly can examine for doneness by urgent a finger into the fish’s flesh: if it’s agency to the contact, it’s cooked.

Step 6: To serve the fish, prepare the lettuce leaves, herbs, cucumber and tomato slices, steamed rice, lime wedges, and/or every other greens you want on a big serving platter. Unwrap the fish and place it in the course of the platter. Spoon the remaining tamarind sauce over the fish or hold it on the facet in your visitors to make lettuce wraps or spoon over rice.

Louiie Victa is a chef, recipe developer, meals photographer, and stylist dwelling in Las Vegas.
Recipe examined by Louiie Victa


  • 2 cups water
  • 1 ½ tablespoons tamarind paste or concentrate (see Tip)
  • 2 tablespoons peanut oil
  • ¾ cup sliced shallots
  • 3 cloves garlic, chopped
  • 2 tablespoons chopped fresh ginger
  • ½ teaspoon mustard seeds
  • 1 tablespoon chili powder
  • 1 tablespoon ground coriander
  • 2 teaspoons ground cumin
  • 2 teaspoons ground turmeric
  • 8 ounces fresh okra (about 4 cups), trimmed
  • 1-2 serrano chiles, stemmed and halved lengthwise
  • 1 teaspoon brown sugar
  • ¾ teaspoon salt
  • 2 medium tomatoes, cut into wedges
  • 1 ¼ pounds cod or mackerel, cut into 4 portions

Combine water and tamarind in a small bowl.

Heat oil in a large skillet over medium heat. Add shallots, garlic, ginger and mustard seeds cook, stirring often, until the shallots have softened, 3 to 5 minutes. Add chili powder, coriander, cumin and turmeric cook, stirring, until fragrant, 1 to 2 minutes. Add the tamarind mixture, okra, chiles, brown sugar and salt. Bring to a simmer. Cover and cook until the okra is tender, 6 to 8 minutes.

Add tomatoes and stir to combine. Add fish, submerging the pieces in the liquid as much as possible. Return to a simmer. Cover and cook until the fish is opaque in the center, 3 to 5 minutes.

Sticky, sour tamarind paste, or concentrate, is made from the pulp of seedy tamarind tree pods. It's one of the main ingredients in Worcestershire sauce and a key flavor in many Southeast Asian curries as well as Pad Thai. Typically sold in a jar, it keeps indefinitely in your fridge. If you can only find the type sold in blocks, for this recipe &ldquomassage&rdquo it into the water in Step 1, then strain it before adding it to the pan.


Fish and tamarind soup recipe - Recipes

* Thai Recipe Ingredients *

* 1 tablespoon tamarind concentrate

* 2 tablespoons black soy sauce

Thai Food Preparations

1. Grind garlic, peppercorns, coriander roots and salt in a mortar and pound until mixed thoroughly (or using food processor).

2. Heat oil in a wok over medium heat and add the ground mixture (prepared in the 1st step). Fry until aromatic then add some water.

3. Add sugar, black soy sauce, tamarind concentrate, ginger and chilies. Stir fry until all ingredients mixed well. Add prepared mackerel fish and turn to low heat. Let simmer for at least 3 hours or more.

4. Transfer to a serving bowl (or plate). Garnish on top with coriander leaves. Serve immediately with hot steamed rice.


Trey M’Pill — Tamarind Fish Recipe

Ingredients:

For the fish and tamarind sauce:

1 whole white fish (2 to 3 pounds) of your choice, such as milkfish, sea bass, or trout
1 cup canola oil, or any neutral oil
1 head garlic, peeled and chopped
5 ounces tamarind (⅓ of a typical 14- to 16-ounce block)
2 cups water
5 ounces palm sugar or brown sugar
2½ tablespoons fish sauce
2 Thai chilis, minced
1 stalk lemongrass, trimmed and pounded
4 or 5 lime leaves
1 lemon, sliced
2 tablespoons fresh ginger, thinly sliced
Banana, turmeric, or fuki leaves for wrapping the fish
Salt and black pepper to taste

For serving:

Lettuce leaves
Various herbs, such as mint, basil, rau ram, lemon balm, or dill
Sliced cucumbers
Sliced tomatoes
Jasmine rice
Lime wedges

Special equipment (optional):

Instructions:

Step 1: Clean and scale the fish, or have your local fish market do it for you. If your fish has roe, save it for curing. Place the fish on a large, rimmed baking sheet and set aside.

Step 2: Add the canola oil to a small pot and heat over low to medium heat. Add the chopped garlic. Cook until the garlic is golden brown, about 5 to 10 minutes, stirring frequently. Strain the fried garlic through a sieve, making sure to reserve the garlic oil in a small container. Spread the fried garlic on a paper towel to blot out the excess oil, and set aside.

Step 3: Add the tamarind and water to a saucepan set over medium heat. Heat through, stirring with a spoon to break up any lumps. When none remain and the tamarind is fully combined with the water, strain it through a sieve to remove any seeds and remaining whole strands of pulp. Return the strained tamarind mixture to the saucepan and add the palm sugar. (If you’re using compressed palm sugar, this is roughly 4 disks.) Stir to dissolve the sugar. Add the fish sauce and chiles, and then salt and pepper to taste. Add 3 tablespoons of the fried garlic and stir to mix well. The sauce should taste like an interesting mix of sweet, salty, and spicy flavors — it should make your mouth pucker, like your tonsils are getting a lap dance they didn’t know they wanted. But if it seems too sour, water it down a bit or adjust the ingredients — its final taste is totally up to you. Set the sauce aside to cool.

Step 4: Season the whole fish with salt and pepper. Stuff the cavity with the lemongrass stalk, lime leaves, ginger, and lemon. Drizzle the cooled tamarind sauce over the fish until the fish is covered, reserving some of the sauce for serving. Let the fish marinate for about 10 minutes while you set up the grill.

Step 5: Preheat the grill or oven to 300 degrees. While it’s warming up, prepare the banana leaves. The leaves come in different sizes the size of the fish will determine how many you need to wrap it. To prepare the leaves, heat them slightly over an open flame on the stovetop this will make them more pliable for wrapping. Set the warmed leaves on a baking sheet or on your kitchen counter, and then lightly brush the garlic oil over the top. If you’re using one big leaf, place the fish in the middle and wrap. If you’re using multiple leaves, partially overlap them and place the marinated fish in the middle, then wrap the leaves around the fish and secure with kitchen twine. Grill the fish over indirect heat, aiming for a low-temperature slow roast — this will help the flavors develop and create a more moist fish. Whether you’re grilling or using an oven, the fish should take anywhere from 45 minutes to 1 hour (or more) to cook. You can check for doneness by pressing a finger into the fish’s flesh: if it’s firm to the touch, it is cooked.

Step 6: To serve the fish, arrange the lettuce leaves, herbs, cucumber and tomato slices, steamed rice, lime wedges, and/or any other vegetables you like on a large serving platter. Unwrap the fish and place it in the middle of the platter. Spoon the remaining tamarind sauce over the fish or keep it on the side for your guests to make lettuce wraps or spoon over rice.

Louiie Victa is a chef, recipe developer, food photographer, and stylist living in Las Vegas.
Recipe tested by Louiie Victa


Trey M’Pill — Tamarind Fish Recipe

Ingredients:

For the fish and tamarind sauce:

1 whole white fish (2 to 3 pounds) of your choice, such as milkfish, sea bass, or trout
1 cup canola oil, or any neutral oil
1 head garlic, peeled and chopped
5 ounces tamarind (⅓ of a typical 14- to 16-ounce block)
2 cups water
5 ounces palm sugar or brown sugar
2½ tablespoons fish sauce
2 Thai chilis, minced
1 stalk lemongrass, trimmed and pounded
4 or 5 lime leaves
1 lemon, sliced
2 tablespoons fresh ginger, thinly sliced
Banana, turmeric, or fuki leaves for wrapping the fish
Salt and black pepper to taste

For serving:

Lettuce leaves
Various herbs, such as mint, basil, rau ram, lemon balm, or dill
Sliced cucumbers
Sliced tomatoes
Jasmine rice
Lime wedges

Special equipment (optional):

Instructions:

Step 1: Clean and scale the fish, or have your local fish market do it for you. If your fish has roe, save it for curing. Place the fish on a large, rimmed baking sheet and set aside.

Step 2: Add the canola oil to a small pot and heat over low to medium heat. Add the chopped garlic. Cook until the garlic is golden brown, about 5 to 10 minutes, stirring frequently. Strain the fried garlic through a sieve, making sure to reserve the garlic oil in a small container. Spread the fried garlic on a paper towel to blot out the excess oil, and set aside.

Step 3: Add the tamarind and water to a saucepan set over medium heat. Heat through, stirring with a spoon to break up any lumps. When none remain and the tamarind is fully combined with the water, strain it through a sieve to remove any seeds and remaining whole strands of pulp. Return the strained tamarind mixture to the saucepan and add the palm sugar. (If you’re using compressed palm sugar, this is roughly 4 disks.) Stir to dissolve the sugar. Add the fish sauce and chiles, and then salt and pepper to taste. Add 3 tablespoons of the fried garlic and stir to mix well. The sauce should taste like an interesting mix of sweet, salty, and spicy flavors — it should make your mouth pucker, like your tonsils are getting a lap dance they didn’t know they wanted. But if it seems too sour, water it down a bit or adjust the ingredients — its final taste is totally up to you. Set the sauce aside to cool.

Step 4: Season the whole fish with salt and pepper. Stuff the cavity with the lemongrass stalk, lime leaves, ginger, and lemon. Drizzle the cooled tamarind sauce over the fish until the fish is covered, reserving some of the sauce for serving. Let the fish marinate for about 10 minutes while you set up the grill.

Step 5: Preheat the grill or oven to 300 degrees. While it’s warming up, prepare the banana leaves. The leaves come in different sizes the size of the fish will determine how many you need to wrap it. To prepare the leaves, heat them slightly over an open flame on the stovetop this will make them more pliable for wrapping. Set the warmed leaves on a baking sheet or on your kitchen counter, and then lightly brush the garlic oil over the top. If you’re using one big leaf, place the fish in the middle and wrap. If you’re using multiple leaves, partially overlap them and place the marinated fish in the middle, then wrap the leaves around the fish and secure with kitchen twine. Grill the fish over indirect heat, aiming for a low-temperature slow roast — this will help the flavors develop and create a more moist fish. Whether you’re grilling or using an oven, the fish should take anywhere from 45 minutes to 1 hour (or more) to cook. You can check for doneness by pressing a finger into the fish’s flesh: if it’s firm to the touch, it is cooked.

Step 6: To serve the fish, arrange the lettuce leaves, herbs, cucumber and tomato slices, steamed rice, lime wedges, and/or any other vegetables you like on a large serving platter. Unwrap the fish and place it in the middle of the platter. Spoon the remaining tamarind sauce over the fish or keep it on the side for your guests to make lettuce wraps or spoon over rice.

Louiie Victa is a chef, recipe developer, food photographer, and stylist living in Las Vegas.
Recipe tested by Louiie Victa


Tamarind pangasius soup

Rating: Loading.

Bring the Vietnamese authentic flavour to your family with this delicious soup.

Serves

Directions

Bring the Vietnamese authentic flavour to your family with this delicious soup.

  1. Blanch fish for about 5 minutes in boiling stock, then remove from heat and drain, keeping both the stock and the fish.
  2. In a large pan, bring stock to boil again. Add the pineapple, chilli and lady’s fingers. Reduce heat and simmer for 3-4 minutes, then add tamarind pulp juice, bean sprouts and tomato.
  3. Bring to the boil again. Skim the top and season with fish sauce and sugar. Place the fish in a large soup bowl, ladle the vegetable stock in and garnish with saw-leaf herb and rice paddy herb.
  4. Serve hot with steamed rice or rice vermicelli.

Helpful hints:
*Rice paddy:A very small, rounded, pale green leaves that sprout at intervals along the stem, and a sharp, citrus flavor. It is used as a garnish for chicken curry and sour fish sauce.

*Saw-leaf herb:This leaf, which smells like coriander, is part of the standard garnish of fresh herbs that are served on the table with most Vietnamese meals. It has a long, serrated green leaf. Also known as’ long coriander.


Canh Chua Cá Recipe (Vietnamese Sweet and Sour Fish Soup)

One of the dinner staples in my parents’ home (and in any South Vietnamese family) is Canh Chua Cá, or Vietnamese Sweet and Sour Fish soup. You can use any white fish, but it’s traditionally cooked using cat fish or mudfish.

It’s one of those most comforting dishes, and it pairs well with sautéed greens, such as water spinach (rau muống). It’s light, healthy, and served over white jasmine rice.

This Vietnamese Sweet and Sour Fish soup is made using sliced elephant ear stems, pineapple chunks, bean sprouts, tomato, and okra. It’s finished with rice paddy herbs, which you can find at most Asian supermarket. Rice paddy herbs have a very distinct flavor, and while you can make Canh Chua Ca without it, it doesn’t have the authentic taste with it.

Traditionally, this Vietnamese soup requires you to have elephant ear stems, which can be found at your local Asian market. Elephant ear stems have a spongy texture, but they soak all the delicious goodness from the stock. Not everyone likes the texture of them, so you can use celery as an alternative. (But it’s not the same and doesn’t taste as good, in my opinion.)

You can also make Canh Chua with Shrimp, but I have been craving more fish in my diet and I’ve had mudfish steaks in my freezer for eons, so it was time for me to make Canh Chua Cá.


Sinigang na Baboy (Filipino Pork in Sour Tamarind Soup) Recipe

Why It Works

  • Roasting the tomatoes and peppers deepens their flavor.
  • Layering tart ingredients like tamarind and calamansi juice creates a more complex flavor.
  • Garlic is deployed in three forms—fresh, powdered, and fried—for even more depth.

This rich and tart stew is one of the classics of the Filipino kitchen. Many variations exist, but this one features tender chunks of pork in a broth made sour with tamarind and calamansi (a type of citrus) juice. Hearty vegetables like taro and daikon radish add heft while others, like roasted green beans and (optionally) okra, garnish it. All of the specialty Filipino ingredients in this recipe can be ordered online, including bottled calamansi juice, though frozen calamansi is even better, so if you live near a Filipino market, we recommend shopping there.

Feel free to use this recipe as a jumping-off point. A fish version can be made by stewing salmon heads, collars, and steaks in place of the pork. You can also play with other methods of souring the soup instead of the tamarind rhubarb, lemon, guava, or tomatillo each would add an interesting twist.


Watch the video: SHRIMP IN SOUR SOUP. TAMARIND SOUP. SINIGANG NA HIPON 2021


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