INGREDIENTS

INSTRUCTIONS

~----------------------A----------------------------  :          --
sliced  :          -- (up to 40)
~----------------------B----------------------------  :          --
kesom)  :          -- kantan), cut into halves
~------------------REMAINDER------------------------
~-------------------GARNISH-------------------------  :          --
without skin and centre  :          -- thinly  Soak tamarind in 455 ml
(16 fl oz) water; squeeze and sieve into an  enamel saucepan. reepeat
process three times with the rest of the  water. Grind [A] to a fine
paste. Bring tamarind water to the boil  with [A] and [B]. Boil for 10
minutes; add the fish and let gravy  simmer for 15 minutes till fish is
cooked. 5. Remove fish to a plate  to cool; remove all bones. Place
flaked fsh meat in a bowl and set  aside. Let the tamarind gravy simmer
for 1 hour. Remove the polygonum  and phaeomaria. Return the flaked
fish to the gravy and bring back to  boil . serve: Bring a saucepan of
water to a rapid boil . Scald the  rice vermicelli and drain in a col-
ander. Place a small handful of  scalded rice vermicelli in a
medium-sized bowl; pour hot tamarind  gravy and some fish over it. Top
with garnish , and 1 teaspoon of the  thinned prauwn paste Serve.
Note: Only verv fresh fish is suitable for this dish. Dried coarse
rice vermicelli can be substituted for fresh. Boil rice vermicelli
till soft but not soggy; about l5 minutes. Rinse in cold water and
drain.  Found thru Yoyee  Posted to FOODWINE Digest 17 Jan 97, by Ana
Kurland <akur@LOC.GOV> on  Fri, 17    Jan 1997.

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