easyTime:< 30 minsServes:4
This is a dish I make whenever I come across good herbs at a good price. It’s much simpler than it looks and can be ready, start to finish, in about 10 minutes.
Ingredients
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2 tbsp vegetable oil
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4 garlic cloves, roughly chopped
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400g basa fillets, cut into 5cm pieces
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1 tbsp fish sauce
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2 tbsp sugar
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1 tbsp chicken stock powder (optional)
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1 tbsp tamarind paste
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salt, to season
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2 tomatoes, cut into wedges
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1 stalk celery, peeled and thinly sliced
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1 cup beansprouts
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1 bird’s eye chilli, sliced
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1 cup mixed Vietnamese herbs such as coriander, mint and Thai basil
Method
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Step 1
Heat a saucepan over medium heat and add the oil and garlic. Fry the garlic until lightly browned, then remove from the pot, leaving the oil in the base. Pour 1.5 litres of water into the pot and bring to a simmer. Add the fish to the water and simmer for 5 minutes, skimming off any scum that rises to the surface.
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Step 2
Add the fish sauce, sugar, stock powder (if using) and tamarind paste to the soup. Taste and adjust the seasoning as needed. Add the tomato and celery and simmer for 3 minutes, remove from the heat and stir in the beansprouts. Taste and adjust seasoning again. Serve the soup topped with the fried garlic, sliced chilli and roughly chopped herbs.
Adam’s tip: Vinegars are not just for salad dressings. I keep about half a dozen varieties and use them for sauces, stir-frying and adding a last-minute dash of freshness.
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