Khmer Fish Stew With Lemon Grass (Samla' Metchou Peng Pa)

Directions

1. * Note: Tamarind pulp, fish sauce, fresh culantro or possibly sawtooth herbs, Asian basil and rice paddy herbs or possibly Vietnamese coriander can be found at Asian markets.
2. Trim lemongrass stalks and smash flat with side of cleaver. Bring water and lemon grass to vigorous boil in large pot. Boil 5 min, half-covered, then reduce heat and simmer over medium heat a few min.
3. Once broth is simmering, scoop about 1 c. liquid into small bowl. Add in tamarind pulp to bowl, stir well to dissolve thoroughly and set aside.
4. Rinse off fish. If using large steaks, cut into roughly 1 1/2- to 2-inch pcs. If using small steaks, cut in half. Add in to broth along with garlic, bring to a boil, and simmer till fish is opaque, 3 min. Add in fish sauce and salt.
5. Place sieve or possibly fine strainer over soup and pour tamarind liquid through it. Use back of wooden spoon to press tamarind pulp against strainer, then throw away remaining seeds and pith. Stir stew well and simmer several min.
6. Add in tomatoes, green onions, culantro, Asian basil, rice paddy herb and sugar to stew and simmer 5 min. Serve warm.
7. Serve this from a large bowl at the table, ladling it into individual small bowls, accompanied by rice, and perhaps a simple vegetable stir-fry, to make an easy meal.
8. This recipe yields 4 servings.