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Why recepie famous for?
"This is a very light soup that is great to eat if you are in need of something to cleanse your palate. Use a firm-fleshed, white, low-fat fish such as trout or catfish, it adds a delicate flavor to your soup."
Ingredients
3 cups fish stock1 (1 inch) piece fresh ginger, peeled and sliced into disks, or more to taste1 (1 inch) piece galangal, peeled and sliced into disks, or more to taste
5 Thai chile peppers, crushed
2 kaffir lime leaves, torn
2 stalks lemon grass, cut into 2-inch pieces and crushed
2 shallots, crushed
1 (10 ounce) trout, scales removed and fish cut into steaks
5 cherry tomatoes, halved
1/4 cup tamarind juice, or more to taste
2 tablespoons fish sauce, or more to taste
1/4 cup chopped fresh cilantro, or to taste
Instructions
Bring fish stock to a boil in a pot; add ginger, galangal, Thai chile peppers, kaffir lime leaves, lemon grass, and shallots. Reduce heat and simmer stock for 20 minutes.Mix trout, tomatoes, tamarind juice, and fish sauce into stock; simmer until trout is cooked through, about 5 minutes.
Gently place trout in a bowl and pour soup over the fish; top with cilantro.
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