Ingredients & Substitutes

Instructions

1. 1

   In a medium pot, combine 100 grams fresh tamarind pulp with 3 cups water and bring to a boil.

2. 2

   Mash the tamarind pulp with a spoon to extract its flavor, then strain the liquid into a clean pot, discarding the solids.

3. 3

   Add 2 large ripe tomatoes, quartered, 1 large red onion, sliced, and 50 grams fresh ginger, thinly sliced, to the strained tamarind broth in the pot.

4. 4

   Bring the broth mixture to a gentle simmer over medium heat and cook for 10 minutes, allowing the flavors to meld and the vegetables to slightly soften.

5. 5

   Carefully add 600 grams grouper fillets into the simmering broth, ensuring the fish is mostly submerged.

6. 6

   Distribute 1 cup green long beans, cut into 2-inch pieces, and 2 pieces whole siling haba around the fish in the pot.

7. 7

   Continue to gently poach the fish and vegetables for 8-10 minutes, or until the fish is opaque and flakes easily with a fork, being careful not to overcook.

8. 8

   Season the broth with 2 tablespoons fish sauce and add salt and freshly ground black pepper to taste, then ladle the poached fish, vegetables, and sour broth into serving bowls and serve immediately with steamed rice.