| 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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