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Serves :
8
Preparation Time :
Cooking Time :
Preparation Method :
- Put the fish in a large saucepan and cover with cold water. Add 1 teaspoon salt and bring to the boil.
- Cook for 10 minutes, skimming off any scum. Lift out the fish.
- Drain the liquid, reserving 750 ml in the pan, then add the tamarind and sugar.
- Take the fish off the bone, discarding the head and skin. Flake roughly.
- To make the curry paste, put all the ingredients and 2 tablespoons water in a food processor and briefly whiz into a paste.
- Heat the oil in a large saucepan and add the curry paste. Cook for 5 minutes, stirring constantly.
- Pour in the reserved liquid, bring to the boil, then reduce to a simmer for 5 minutes. Add the fish just for long enough to heat through.
- Divide the noodles among four deep bowls. Top with the remaining ingredients. Ladle the soup into the bowls, then serve.
INGREDIENTS
- 800 grams whole snapper, scaled and gutted
- 3 tablespoons tamarind puree
- 1 teaspoon soft brown sugar
- 1 tablespoon Cooking oil
- 125 grams thin dried white rice noodles, soaked in boiling water for 10 minutes
- 100 grams piece cucumber, peeled and cut into thin batons
- 2 red Asian shallots, thinly sliced
- 200 grams pineapple, cut into small chunks
- 1 small red chilli, sliced (optional)
- 25 grams Vietnamese mint, small leaves left whole, the rest roughly shredded
Curry Paste
- 1 small onion
- 1 teaspoon chopped fresh turmeric
- 1 tablespoon grated fresh ginger
- 2 small red chillies, roughly chopped
- 1 teaspoon shrimp paste
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