Fish, etc. (1)
Tamarind Paste (4)
Daikon Radish (5)
Green Chilis (6)
Water Spinach (7)
Stock, Fish (8)
Fish Sauce (9)
Prep - (45 min)
Run - (45 min)
- Make Fish Stock from heads bones and fins. This can be done
well in advance (see Note-8), or while doing all
the cutting - fish stock takes only 30 to 40 minutes.
- Prepare FISH as desired (see Note-2) and
cut into the size pieces you prefer.
- Prepare TAMARIND, if not using prepared paste from a
jar (see Note-4).
- Scald TOMATOES one minute in boiling water, quench in cold
water, peel and cut into chunks about 3/4 inches on a side.
- Quarter ONIONS lengthwise and slice thin crosswise.
- Cut DAIKON into half rounds or quarter rounds depending on
size. Slice thin.
- Cut CHILIS as you like. They can be simply split, or
sliced diagonally, or whatever.
- Slice GINGER very thin crosswise and cut into narrow strips.
- Rinse WATER SPINACH (or whatever green you will be using),
remove oversize stems and cut into about 1-1/2 to 2 inch lengths.
- In a 5 quart non-reactive soup pot, combine Stock with
Onions, Tomatoes, Ginger and Tamarind.
Bring to a boil and simmer for about 15 minutes.
- Stir in Radish, Fish and Shellfish. Bring
to a boil over high heat, then simmer about 5 minutes. Note:
If including vegetables more substantial than Water Spinach,
for instance stems from bok choy, they may need to go in at this
- Stir in Water Spinach, Chilis and Fish Sauce.
Don't overstir, you don't want to break up the fish. Bring to a boil
over high heat and simmer no more than 2 minutes, by time it gets
to a boil, it's done.
- Stir in Salt to taste. This will depend on the stock and
how much fish sauce is used - my stock has no salt, so it takes
a full teaspoon here. Serve hot.