👨‍🍳 조리법

1. 1

   In a small bowl, mix the tamarind paste with about 1/4 cup of warm water. Stir well and strain to get the tamarind juice, discarding the solids.

   💡 전문가 팁: Adjust the amount of tamarind paste to your preferred level of sourness.
2. 2

   In a pot, combine the water, sliced shallots, sliced garlic, grated turmeric, grated ginger, bruised lemongrass, and chilies (if using). Bring to a boil.

   💡 전문가 팁: Using fresh turmeric and ginger will yield a more vibrant flavor and color.
3. 3

   Reduce the heat to medium-low and simmer for about 10 minutes to allow the aromatics to infuse the broth.

   💡 전문가 팁: This simmering step helps to mellow the raw flavors of the spices.
4. 4

   Add the fish chunks to the pot. Gently stir to submerge them in the broth. Cook for about 5-7 minutes, or until the fish is opaque and cooked through.

   💡 전문가 팁: Avoid overcooking the fish, as it can become dry and break apart too easily.
5. 5

   Stir in the tamarind juice, tomato wedges, and lime juice. Season with salt and a pinch of sugar (if using) to balance the flavors.

   💡 전문가 팁: The sugar is optional but can help round out the sourness of the tamarind and lime.
6. 6

   Simmer for another 2-3 minutes until the tomatoes have slightly softened and the flavors have melded.

   💡 전문가 팁: The soup should have a clear broth with a pleasant sour and savory taste.
7. 7

   Remove the lemongrass stalk before serving. Ladle the soup into bowls and garnish with fresh cilantro or chopped spring onions.

   💡 전문가 팁: Serve immediately with steamed rice for a complete meal.