Yield: 4 Servings
|1 ounce||Tamarind pulp|
|4 cups||Hot water|
|2 tablespoons||Fresh ginger root -- minced|
|1 \N||Stalk lemongrass -- thinly|
|1 pinch||Red pepper flakes|
|2 tablespoons||Fish sauce|
|\N \N||Lemon juice, to taste|
|½ pounds||Catfish fillets|
|\N \N||Cucumber, for garnish --|
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@...> Date: Sun, 22 Jan 1995 09:09:32 -0800 (