½lbgreen or half-ripe tomatoes(I use red tomatoes), seeded and cut into scant 1/2-inch pieces
4sawtooth herb leaves/culantro, coarsely chopped
12Asian basil or sweet basil leaves, coarsely chopped
4to 6 sprigs rice paddy herb(ngo om), coarsely chopped or substitute with cilantro if you can't find any
1tspsugar, or to taste
Instructions
Put the water in a large pot, add the lemongrass, and bring to a vigorous boil. Boil for 5 minutes, half-covered, then lower the heat and simmer over medium heat for a few minutes
Once the broth is simmering, scoop out about 1 cup of the liquid into a small bowl. Add the tamarind pulp to a bowl, stir well to dissolve it thoroughly, and set aside
Rinse off the fish. If using large steaks, cut into roughly 1 1/2- to 2-inch pieces. If using small steaks, cut in half. Add to the broth, together with the garlic, bring to a boil, and simmer until the fish is opaque
Add the fish sauce and salt. Place a sieve or fine strainer over the soup and pour the tamarind liquid through it. Use the back of a wooden spoon to press the tamarind pulp against the strainer, then discard the remaining seeds and pith. Stir the stew well and let it simmer for several minutes
Add the tomatoes, scallions, herbs, and sugar to the stew and simmer for 5 minutes. Serve hot