Cambodian Samlor Machu Kroeung (Sour Fish Soup)
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The Tale of Cambodian Samlor Machu Kroeung (Sour Fish Soup)
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Samlor machu kroeung, a sour fish soup built on kroeung, a Cambodian spice paste, reflects Khmer cuisine's distinct herbal and lemongrass-forward character, developed separately from, though alongside, neighboring Thai and Vietnamese cooking traditions across mainland Southeast Asia.
Ingredients
Scale:· 4 servings
- 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
- 1Bring the fish stock to a simmer in a pot and stir in the kroeung paste, cooking for a few minutes until fragrant.
- 2Add the tamarind juice and fish sauce, tasting to balance the sour and savory flavors.
- 3Add the tomatoes and pineapple, simmering for 5-8 minutes to release their sweetness.
- 4Gently add the fish chunks and poach until just cooked through, about 8-10 minutes.
- 5Stir in the chopped water spinach in the last 2 minutes of cooking so it stays vibrant.
- 6Adjust seasoning with more fish sauce or tamarind as needed for a balanced sour-savory broth.
- 7Garnish with sliced chili and serve hot with steamed rice.
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