Sour Lemongrass and Galangal Fish Stew with Tamarind Broth

Instructions

1. 1

   Prepare the aromatic paste: Bruise the lemongrass stalks and slice thinly. Peel and thinly slice the galangal. Pound the cilantro roots, garlic, shallots, and Thai chilies in a mortar and pestle until a coarse paste forms. (5 minutes)

   ~5 min
2. 2

   In a large pot, heat a tablespoon of neutral oil over medium heat. Add the prepared paste and sauté for 2-3 minutes until fragrant. (3 minutes)

   ~3 min
3. 3

   Pour in the vegetable broth and add the kaffir lime leaves. Bring to a simmer, then reduce heat to low and let it infuse for 15 minutes. (15 minutes)

   ~15 min
4. 4

   Strain the broth through a fine-mesh sieve into a clean bowl, discarding the solids. Return the strained broth to the pot. (5 minutes)

   ~5 min
5. 5

   Stir in the tamarind paste, fish sauce, palm sugar, and lime juice. Taste and adjust seasoning for sourness and sweetness. (3 minutes)

   ~3 min
6. 6

   Add the white fish fillets to the simmering broth. Gently poach the fish for 5-7 minutes, or until cooked through and flaky. Do not overcook. (7 minutes)

   ~7 min
7. 7

   Add the cherry tomatoes and cook for another 2 minutes until slightly softened. (2 minutes)

   ~2 min
8. 8

   Stir in the chopped fresh cilantro, mint leaves, and Thai basil leaves just before serving. (1 minute)

   ~1 min
9. 9

   Ladle the stew into serving bowls. Serve hot, optionally with a side of jasmine rice. (2 minutes)

   ~2 min