Timur tamarind fish broth

Name: Timur tamarind fish broth
Yield: Serves 4
Cuisine: Indonesian
Ingredients: 1.5 litres (6 cups) fresh fish or chicken stock; 1-2 tablespoons tamarind paste; 1.5 litres (6 cups) fresh fish or chicken stock; 3 small red Asian shallots, finely sliced; 1 tablespoon dark palm sugar (gula jawa); 200 g (7 oz) catfish, grouper or cod fillets, cut into chunks; 2 garlic cloves, finely sliced; 200 g (7 oz) catfish, grouper or cod fillets, cut into chunks; 200 g (7 oz) catfish, grouper or cod fillets, cut into chunks; juice of a lime; 2 ripe tomatoes, cut into thin wedges; handful lemon basil or Thai basil leaves, to serve; handful lemon basil or Thai basil leaves, to serve; extra lime wedges, to serve; 1-2 bird’s eye chillies, sliced, to serve

Preparation info

Serves
4

Difficulty
Easy

Appears in

Fire Islands

By Eleanor Ford

Published 2019

About

From Nusa Tenggara Timur, and in particular the far eastern island of Alor, there is this blissfully simple soup of fish poached in a tangy, spicy broth. Make sure you use good stock and adjust the tastes as you go, as getting the balance of sweet and salty right will help make the sourness of the tamarind and lime come alive.

Ingredients

1.5 litres (6 cups) fresh fish or chicken stock
1-2 tablespoons

Asia
Indonesia
East Nusa Tenggara
Gluten-free
South East Asia
Soup

Method

Pour the stock into a large pan and add 1 tablespoon of the tamarind paste, the palm sugar, shallots and garlic. Season with salt if the stock isn’t already. Bring to the boil, then reduce the heat and simmer for 5 minutes. Taste and adjust the seasoning. Tamarind pastes vary in strength so add as m