Samlor Machu Trey
Sweet and Sour Soup with Fish

    This soup has a sweet, sour and spicy taste.  Very popular in Cambodian kitchens because it is very easy to make and taste yummy.  But it takes so many herbs and vegetables to make a perfect bowl of soup.  My recommendation for this soup is to seasoning to your taste.   Some like more sour and some like sweeter.  Is all depending on how you prefer the taste.

bulletIngredients :
bullet1 Whole fish about 2 lbs. Cut up to steak size.
bullet6 Cups water.
bullet1/2 Fresh pineapple. Diced or
bullet1 large can chunk pineapple.
bullet1/2 lb Fresh okra. Or
bullet6 oz frozen whole okra.
bullet1 1/2 Tablespoon Knorr tamarind Soup base powder
bullet3 Tablespoon sugar.
bullet2 Tablespoon fish sauce.
bullet1/4 Teaspoon salt.
bullet1 Table spoon cooking oil.
bullet2 Gloves garlic. Crushed.
bullet1 Stalk lemon grass.
bullet1/4 lb Bean sprouts
bullet1 Stalk celery. Chopped.
bullet2 Tomatoes. Cut ˝ inch slices.
bullet2 Stalks Asian rhubarb. Sliced thin.
bullet1 Cup chopped mix herbs (rice paddy herb( ma-om), sweet basil, saw leaf herb and green onion leave).
bulletHot chili pepper.  (Optional)


bulletProcedures :

Heat up a small saucepan on the stove with cooking oil. Sauté’ garlic and lemon grass. Set a side.  Pour water in large soup pot. Bring to boil.  Add fish, pineapple (juice and all if you are using from the can).   When fish cooked, add okra, celery and tamarind powder. Stir gentles be careful not break the fish.  Add Asian rhubarb, tomatoes, bean sprouts and pour lemon grass oil over. Stirs.  Seasoning with sugar, fish sauce, and salt.  Top with mix herbs and hot chili pepper. Serve hot.

This soup is prepared by Mylinh.