Cambodian Samlor Machu Kroeung (Sour Fish Soup)

Ingredients

• 500g firm fish, cut into chunks
• 3 tbsp kroeung (lemongrass paste)
• 1 tamarind pulp, soaked and strained for juice
• 1 pineapple, cubed
• 2 tomatoes, quartered
• 1 cup water spinach or morning glory, chopped
• 4 cups fish stock or water
• 2 tbsp fish sauce
• 1 red chili, sliced

Instructions

1. 1Bring the fish stock to a simmer in a pot and stir in the kroeung paste, cooking for a few minutes until fragrant.
2. 2Add the tamarind juice and fish sauce, tasting to balance the sour and savory flavors.
3. 3Add the tomatoes and pineapple, simmering for 5-8 minutes to release their sweetness.
4. 4Gently add the fish chunks and poach until just cooked through, about 8-10 minutes.
5. 5Stir in the chopped water spinach in the last 2 minutes of cooking so it stays vibrant.
6. 6Adjust seasoning with more fish sauce or tamarind as needed for a balanced sour-savory broth.
7. 7Garnish with sliced chili and serve hot with steamed rice.

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