SAMLA’ METCHOU PENG PA/KHMER FISH STEW WITH LEMONGRASS
Servings: 4 servings
Print Recipe
Ingredients
- 4 cups water
- 4 stalks lemongrass , trimmed and smashed flat with the side of a cleaver
- 3 Tbsp tamarind pulp
- ¾ lb fish steaks (catfish, tilapia, or other freshwater fish of your choice)
- 1 Tbsp minced garlic
- 1 Tbsp fish sauce
- ½ tsp salt
- ½ lb green or half-ripe tomatoes (I use red tomatoes), seeded and cut into scant 1/2-inch pieces
- 4 sawtooth herb leaves/culantro , coarsely chopped
- 12 Asian basil or sweet basil leaves , coarsely chopped
- 4 to 6 sprigs rice paddy herb (ngo om), coarsely chopped or substitute with cilantro if you can't find any
- 1 tsp sugar , 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
