TIMORESE FISH AND TAMARIND SOUP
Fish features daily in the traditional diet of many Indonesians, caught fresh from the rivers and sea in a maritime country made up of 17,500 islands. This fish soup, known as ikan kuah asam (fish in a sour broth), is from the eastern island of West Timor. Lemongrass, lime leaves, chilli and ginger form the aromatic backdrop to the broth, but the tamarind is the star. Its delicately balanced combination of sweet and sour creates a comforting light broth.
SERVES 4 PREP & COOKING TIME 35 MINUTES
70ml tamarind paste (see tip), plus more to taste fine sea salt, to taste
400g boneless, skinless white fish, such as sea bass, sea bream or cod, cut into 3cm slices
flavourless oil, such as sunflower or rapeseed
1 small onion or 2 medium shallots (120g), peeled and thinly sliced
1 red chilli, thinly sliced (deseed if you prefer less heat)
15g fresh ginger, peeled and grated, or
1 tbsp ginger paste
3 garlic cloves, peeled and thinly sliced, or 1 tbsp garlic paste
1 lemongrass stalk
(woody outer layers removed), finely chopped, or 1 tbsp lemongrass paste
5 lime leaves, stems removed and finely shredded (optional)
3 tomatoes (about
300g), deseeded and cut into 2.5cm chunks
400ml vegetable stock mixed with 400ml water
4 spring onions, sliced diagonally
small handful of Italian basil leaves or lemon basil, finely shredded
Mix together 1½ teaspoons tamarind paste, ¼ teaspoon salt and 1 tablespoon cold water. Coat the fish chunks with this mixture and leave to marinate.
Heat 3 tablespoons oil in a wok or large saucepan and add the onion or shallots, chilli, ginger, garlic, lemongrass, lime leaves, tomatoes and ½ teaspoon salt on a medium heat.
Cook for around 6 minutes or until softened, stirring every so often, then add the stock-and-water mixture and spring onions. Bring to the boil, then reduce the heat and simmer for 5 minutes.
Season the broth with the remaining tamarind paste and a little salt if needed, then add the fish and bring to a gentle simmer. Continue to cook for 3 minutes over a low heat.
Finally, stir through half the basil leaves, then divide into four bowls. Top each bowl with the remaining basil leaves and serve.
TIP A medium-brown tamarind purée, paste or concentrate will work best for this recipe, as the dark, sticky Indian type of tamarind concentrate will quickly overpower the dish.