- 4 oz tamarind paste (can be found in your Asian foods section)
- 1 large onion, sliced
- 1/4 cup fish sauce, plus extra to taste
- 7 cups water or fish stock (vegetable stock also works)
- 3 tomatoes, quartered
- 6 radishes, quartered
- 4 6-oz fillets of fish (I used Barramundi, but traditional milkfish or any firm white fish works beautifully)
- 5 stalks baby bok choy
- 1 jalapeño or thai chili, sliced
- In a large pot, mash and dissolve the tamarind paste in 1 cup of hot water. Add the onion, fish sauce and water (or fish/vegetable stock). Bring to a boil, then lower heat to a simmer, and stir periodically, mashing the tamarind paste as it cooks. Let it simmer for about 12 minutes. Strain and return the tamarind broth and onion slices to the pot.
- Bring the broth to a boil again over medium high heat, then add the tomatoes, radishes, and fish. Cook for about 8 minutes, or until the fish is opaque. As the fish cooks, add the bok choy towards the end, and adjust seasoning with more fish sauce if necessary. Divide the fish, vegetables and broth in serving bowls and garnish with chili slices if desired. Serve with rice.
Source: Kitchen Confidante
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