Cambodian Sweet and Sour Soup with Fish - Samlor Machu Trey

Ingredients:

2 lbs (Whole) Fish, cut up to steak size

6 cups Water

1/2 Fresh pineapple, diced (or 1 large can chunk pineapple)

1/2 lb Fresh okra, or 6 oz frozen whole okra

1 1/2 tbsp Knorr tamarind soup base powder

3 tbsp Sugar

2 tbsp Fish sauce

1/4 tsp Salt

1 tbsp Cooking oil

6 cloves Garlic, crushed

1 stalk Lemon grass

1/4 lb Bean sprouts

1 stalk Celery, chopped

2 Tomatoes, cut ½ inch slices

2 stalks Asian rhubarb, sliced thin

1 cup Chopped mix herbs (rice paddy herb (ma-om), sweet basil, saw leaf herb and green onion leave)

Hot chili pepper, optional

Cooking Instructions:

Heat up a small saucepan on the stove with cooking oil. Sauté garlic and lemon grass and set a side. Pour water in large soup pot and bring to boil. Add fish, pineapple (juice and all if you are using from the can). When fish cooked, add okra, celery and tamarind powder. Stir gentles be careful not break the fish. Add Asian rhubarb, tomatoes, bean sprouts and pour lemon grass oil over and stirs. Season with sugar, fish sauce, and salt. Top with mix herbs and hot chili pepper. Serve hot.

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