Cambodian Sweet And Sour Fish Food

CAMBODIAN SWEET-AND-SOUR SOUP

Steps:

• 1 Place the tamarind pulp in a small bowl and add just enough hot water to cover
• 2 Let it stand 10 minutes, then mash it into a paste, discard the seeds and push it through a fine-mesh sieve
• 3 Meanwhile, bring the 6 cups of whichever liquid you prefer to a boil over high heat in a large pot
• 4 Combine the strained tamarind, lemon grass and fish sauce in a small saucepan over low heat and cook for 10 minutes or until the lemon grass has softened
• 5 Add to the large pot, discarding the lemon grass
• 6 Heat the oil in a small skillet over medium-high heat and add the garlic
• 7 Cook for 1 to 2 minutes
• 8 stirring, just until it begins to brown
• 9 Transfer the garlic to the soup, then add the shallots and ginger
• 10 Reduce the heat to low and cook for 5 minutes, until the shallots soften (you will need to bring them up to the surface with a slotted spoon to check them)
• 11 Add the lime leaves, pineapple and tomatoes, stirring to combine, and cook for 5 minutes
• 12 Add the fish and cook for about 5 minutes or until it is opaque and cooked through
• 13 Divide the soup among individual bowls and serve hot, along with garnishes of cilantro, chili peppers, basil, scallions and lime wedges

CAMBODIAN SWEET AND SOUR FISH

Steps:

• In a measuring cup, mix together the fish sauce, vinegar, water, sugar, paprika and cornstarch. Set aside.
• Season fish with salt and pepper.
• Put 1 tbsp oil in hot grill pan or cast iron skillet. Add fish. Cook over med heat until about half done and then turn once to cook other side.
• Meanwhile, put 2 tbsp oil into a large hot skillet or wok. Add shallots and stir until slightly softened.
• Add garlic, chili and ginger, stir 30 seconds.
• Add tomatoes and let cook, stirring a few times, until tomatoes look slightly softened, about 3-4 minutes.
• Stir sauce in cup and pour over vegetable mixture. Stir. It will thicken in about 30 seconds. Cook 1 minute.
• Place fish on platter.
• Pour vegetable sauce mixture over fish.
• Garnish with fresh cilantro leaves.

SWEET AND SOUR FISH

Steps:

• Put the fish in a bowl. Sprinkle over the five-spice powder and soy sauce, then toss gently.
• Cover and leave to marinate for about 30 minutes.
• Dip the fish in the egg, then in the cornflour, shaking off any excess.
• Half-fill a wok with oil and heat to 190oc. Deep fry the fish in batches for about 2 minutes until golden.
• Drain and keep warm. Carefully pour off all the oil from the wok and wipe clean.
• To make the sauce, blend together in a bowl the cornflour, water, pineapple juice, rice vinegar, sugar, soy sauce, ketchup and rice wine or sherry. Miz well then set aside.
• Heat the wok until hot. Add 2 teaspoons of the oil and swirl it around. Add the garlic and ginger and stir-fry for a few seconds. Add the spring onions and green capsicum and stir-fry over a medium heat for 2 minutes. Add pineapple.
• Pour in the sauce and cook, stirring until thickened. Stir in the remaining 1 tablespoon oil and add seasoning to taste.
• Pour the sauce over the fish and serve at once.

SWEET AND SOUR FISH

Steps:

• Put dried mushrooms for the sauce in a bowl of boiling water and let soak 30 minutes.
• Peel and slice ginger, then cut in very fine matchsticks.
• To make the sauce, drain and finely slice the mushrooms, discarding the stems.
• Mix the cornstarch and vinegar together to make a slurry, place in a small saucepan with the sugar, ketchup, salt, soy sauce, sherry, water or stock and mushrooms.
• Rinse the bean sprouts and shake dry.
• Heat half the oil in a frying pan , add the ginger and fry 1 minute, stirring then lift out with a slotted spoon and add to the sauce.
• Fry the bean sprouts in the pan 30 seconds, then divide on four warmed dinner plates.
• Coat fish fillets lightly with cornstarch.
• Heat the remaining oil in the pan and fry fish for around 3 minutes on each side until golden and cooked through.
• Place on the bean sprouts and spoon the hot sauce over, scatter with green onions and serve with rice or noodles.

SOMLOR MACHOO YUNE (KHMER CAMBODIAN HOT & SOUR SOUP)

Steps:

• Roast the onion, garlic, and ginger under a broiler until charred, about 10 minutes.
• Place all stock ingredients in a stockpot except the fish sauce, and bring to a boil over medium-high heat. Skim off the scum that rises to the surface.
• Reduce to a slow simmer. After 15 minutes, remove from heat, and cool.
• Remove the chicken and let cool (3/4 lb chicken meat can be shredded, chilled and used later in soup next day).
• Return the bones to the pot with the roasted vegetables and add the fish sauce. Return stock to a simmer. Cover and simmer for about 1 1/2 hours.
• Remove from heat. Skim as much fat off the top as possible, and strain through cheesecloth. Let the stock cool to room temperature. Refrigerate overnight.
• Remove the top layer of fat. You can freeze the stock in ice cube trays, and then store the stock cubes in sealable plastic bags for use whenever you need it.
• When ready to finish soup, combine the chicken stock, lemongrass, fish sauce, sugar, galangal and salt in a large pot and bring to a boil.
• Add the pineapple, lotus root and tomato. Return to a boil then reduce to a simmer and continue cooking until the vegetables are tender (about 10 minutes).
• Add the tamarind juice then gently stir-in the chicken. Return the mixture to a simmer and cook for 10 minutes.
• Meanwhile, add the oil to a small pan and heat over high heat. Use this to fry the garlic until just browned then add to the soup.
• Stir in the basil and cilantro. Allow to wilt for 1 minute and take off the heat.
• Add the egg(s), stirring them into the soup.
• Serve the soup ladled into warmed soup bowls and garnished with the birds' eye chillies. Make sure each guest has one hard boiled egg in their bowl.