Title: Sour Catfish Soup
Categories: None
Yield: 4 Servings

1 oz Tamarind pulp
4 c Hot water
1 tb Oil
2 tb Fresh ginger root -- minced
1 Stalk lemongrass -- thinly
Sliced
1 pn Red pepper flakes
2 tb Fish sauce
Lemon juice, to taste
1/2 lb Catfish fillets
Cucumber, for garnish --
Sliced

1. Soak tamarind pulp in the hot water until it is soft.

2. Heat oil in a medium saucepan over medium heat. Add ginger, green
onions, lemongrass, and hot pepper flakes and cook just until fragrant,
about 30 seconds.

3. Strain tamarind water through a fine-mesh strainer into the same
saucepan. With a wooden spoon, push pulp through strainer into the sauce
pan, straining out and discarding seeds and fibers. Add fish sauce to pan.
Simmer 5 minutes and taste for seasoning--it should be tart and slightly
hot. Adjust seasonings if necessary. (May be prepared to this point up to
an hour ahead.)

4. Have soup at a simmer. Add catfish slices and cook just until opaque
white. Serve immediately, garnished with cucumber slices.

Recipe By : the California Culinary Academy

From: Gary Watson Date: Sun, 22 Jan 1995 09:09:32 -0800
(

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip