Food Network UK

Tamarind broth with mud fish and elephant ear stems

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  • Tamarind broth with mud fish and elephant ear stems
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Ingredients

  • 1 mud fish (400-500g), cut into 1.5cm-thick cutlets
  • 1/2 tsp fried garlic chips
  • 1/2 tsp fried Technique: Slice Cutting a thin piece or pieces from a larger ingredient or dish. You can slice ingredients using a slicing disc fitted inside your food processor. I know this Teach me, please sliced red Asian shallots
  • 1 bunch saw tooth coriander, Technique: Slice Cutting a thin piece or pieces from a larger ingredient or dish. You can slice ingredients using a slicing disc fitted inside your food processor. I know this Teach me, please sliced
  • 1 bunch rice paddy herb, Technique: Slice Cutting a thin piece or pieces from a larger ingredient or dish. You can slice ingredients using a slicing disc fitted inside your food processor. I know this Teach me, please sliced
  • 50g bean sprouts
  • 2 tomatoes, Technique: Slice Cutting a thin piece or pieces from a larger ingredient or dish. You can slice ingredients using a slicing disc fitted inside your food processor. I know this Teach me, please sliced into wedges
  • 50g okra, Technique: Slice Cutting a thin piece or pieces from a larger ingredient or dish. You can slice ingredients using a slicing disc fitted inside your food processor. I know this Teach me, please sliced
  • 50g elephant ear stems, peeled, Technique: Slice Cutting a thin piece or pieces from a larger ingredient or dish. You can slice ingredients using a slicing disc fitted inside your food processor. I know this Teach me, please sliced
  • 100g Technique: Slice Cutting a thin piece or pieces from a larger ingredient or dish. You can slice ingredients using a slicing disc fitted inside your food processor. I know this Teach me, please sliced pineapple
  • 2 tbsps fish sauce
  • 4 tbsps sugar
  • 50g tamarind pulp
  • 1 1/2Lwater
  • 1 chilli Technique: Slice Cutting a thin piece or pieces from a larger ingredient or dish. You can slice ingredients using a slicing disc fitted inside your food processor. I know this Teach me, please sliced

Use imperial measurements

Method

How to make Tamarind broth with mud fish and elephant ear stems

1) Dissolve the tamarind pulp in 250ml warm water. Work the pulp until dissolved and then strain the liquid through a fine sieve, discarding the pulp.

2) Combine the tamarind liquid with 1 1/2 litres of cold water, fish sauce, pineapple and sugar in a large clay pot and bring to the boil. Add the fish pieces to the pot and return to the boil, skimming off any impurities.

3) Add the tomato, elephant ear stems, okra and bean sprouts to the pot and return to the boil. Garnish with rice paddy herb, saw tooth coriander, fried red Asian shallots, fried garlic and chilli.

Serve with jasmine rice or vermicelli noodles.