| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | California | 4 | Servings | |
INGREDIENTS
| 1 | oz | Tamarind pulp |
| 4 | c | Hot water |
| 1 | tb | Oil |
| 2 | tb | Fresh ginger root — minced |
| 1 | Stalk lemongrass — thinly | |
| Sliced | ||
| 1 | pn | Red pepper flakes |
| 2 | tb | Fish sauce |
| Lemon juice, to taste | ||
| 1/2 | lb | Catfish fillets |
| Cucumber, for garnish — | ||
| Sliced |
INSTRUCTIONS
1. Soak tamarind pulp in the hot water until it is soft. 2. Heat oil in a medium saucepan over medium heat. Add ginger, green onions, lemongrass, and hot pepper flakes and cook just until fragrant, about 30 seconds. 3. Strain tamarind water through a fine-mesh strainer into the same saucepan. With a wooden spoon, push pulp through strainer into the sauce pan, straining out and discarding seeds and fibers. Add fish sauce to pan. Simmer 5 minutes and taste for seasoning--it should be tart and slightly hot. Adjust seasonings if necessary. (May be prepared to this point up to an hour ahead.) 4. Have soup at a simmer. Add catfish slices and cook just until opaque white. Serve immediately, garnished with cucumber slices. Recipe By : the California Culinary Academy From: Gary Watson <watson@rahul.Net> Date: Sun, 22 Jan 1995 09:09:32 -0800 ( File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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