Tamarind fish soup has a spicy and light sour taste that makes you crave for more. It is best prepared with a lot of garlic and onions. I also prefer adding green leafy vegetables for more fiber.
For this recipe, we used fresh tamarind. If you cannot find any, tamarind paste or tamarind powder will suffice. Adjust the sourness according to your taste. Fish sauce is also a good alternative to salt. Enjoy!
4 small mackerels, cleaned and cut into half or mackerel steaks (around 1 lb.)
3 cups water
1 teaspoon salt
2 pieces tamarind
6 shallots, peeled and sliced
6 garlic cloves, peeled and sliced
1/2 inch piece of fresh ginger or galangal root, peeled and sliced into strips
2 red chili, seeded and sliced into half
Fresh coriander for garnish
Extract the tamarind juice by placing 3 tablespoons of hot water in a small bowl. Add the tamarind and let it soak for 30 seconds. After mash it and then strain and squeeze to get the juice. Discard the tamarind seeds and the pulp. Set the juice aside until needed.
Combine the water tamarind juice, salt, shallots, garlic, ginger and chili in a large saucepan over high heat. Bring it to a boil. Reduce the heat to medium and then let it simmer for 5 minutes.
Place the fish in the saucepan. Allow it to cook for another 8-10 minutes or until the fish is cooked. Ladle it to a serving bowl or individual bowls. Garnish it with coriander leaves before serving. Serve immediately.
Photo Courtesy Of:Â Â jeffk