2in (5cm) fresh root ginger, grated
2 tbsp tamarind pulp (see p30)
1 tsp sea salt
1lb (450g) whole red snapper, skinned
4 dried chilies, crushed
2 stalks lemongrass, tough outer
leaves discarded
2 fresh red jalapeño or serrano chilies,
seeded and finely chopped
8 shallots, peeled
2 tbsp shrimp paste, roasted
6oz (165g) dried rice noodles, about
¼in (5mm) wide
8oz (225g) fresh crabmeat
8oz (225g) peeled and deveined
fresh prawns
juice of 2 limes
15 Thai basil leaves
½ cucumber, cut into matchstick-size pieces
8oz (225g) fresh pineapple, cut into
matchstick-size pieces
handful of fresh mint leaves
1Put the ginger, 1 tbsp of the tamarind pulp, and salt into a pan. Cover
with 3½ cups water and bring to a boil. Reduce the heat and add the red
snapper. Cover and simmer for 6–8 minutes. Remove from the heat. Remove
the fish and let cool. (Do not discard the cooking liquid.) When cool, discard any
bones and set the fish aside. Strain the cooking liquid—this forms the stock.
2Meanwhile, soak the dried chilies in a little boiling water for 10 minutes or
until soft, then remove and discard the seeds. Soak the seeded chilies in a
fresh batch of hot water for another 10 minutes. Drain and finely chop. Thinly slice
the lemongrass. Process the lemongrass and dried and fresh chilies to a paste.
Add 6 of the shallots, the roast shrimp paste, and a little fish stock. Process until
very smooth. Scrape into a saucepan and cover with the remaining fish stock.
Bring to a boil and cook uncovered for 20 minutes, then reduce to a simmer.
3Soak the rice noodles in warm water for 5 minutes. Bring another pan of
water to a boil, drain the noodles, and cook in a boiling water for 3 minutes.
Drain, then run the noodles under cold water to remove excess starch.
4Return the fish to the simmering stock, add the crabmeat and prawns, and
simmer for 3 minutes. Add the remaining tablespoon of tamarind pulp, lime
juice, and basil. Check the seasoning. Divide the noodles among warmed bowls,
and top each with equal portions of fish, shellfish, and broth. Garnish each bowl
with cucumber, pineapple, mint, and the remaining shallots cut into slivers.
No comments:
Post a Comment