SWEET AND SOUR CAMBODIAN FISH SOUP ENJOY DAN:

CAMBODIAN SWEET AND SOUR SOUP WITH WHITE FISH by CHEF DAN:

Serves 4

INGREDIENTS:

 1/4-cup tamarind juice

6 cups clam juice or chicken broth

3 stalks lemon grass, peeled and cut into 5-inch pieces,

1 tablespoon soy sauce

1 tablespoon chili garlic sauce

2 tablespoon fish sauce

1 tablespoon olive oil

3 garlic cloves, minced

3 shallots, thinly sliced

1 thumb-size fresh ginger, grated

Zest of 2 limes or 2 tablespoon lime juice

1/2-peeled and cored pineapple, cut into 1-1/2-inch cubes

1 (14.5 Oz) can diced tomatoes

3/4-pound firm white fish, cat fish, halibut, tilapia, cut into 1-inch cubes

1 (8 Oz) package rice noodles

 For garnish basil leaves, thinly sliced scallions, white and light parts and lime wedges.

DIRECTIONS:

1.   In bowl add rice noodles and add boiling water, and let rest 10 minutes, drain, drain and set aside.

2.   Slice lemon-grass diagonally into strips.

3.   Bring 6 cups chicken stock and bring to a boil in a stock pot.

4.   Combine tamarind, lemon grass, soy sauce, chili sauce, and fish sauce in a sauce pan over low-heat and cook 5 minutes.

5.   Add to stock pot; removing lemon grass.

6.   Heat the oil in a skillet over medium-high heat and add the garlic, ginger and shallots; cook for 2-3 minutes, transfer to soup pot.

7.   Reduce heat to simmer and add lemon juice, pineapple, and tomatoes, stirring to combine, cook for 5 minutes.

8.   Add the fish and cook another 5 minutes.

9.    Add soft rice noodles to each soup bowl and ladle fish soup over the top of the noodles.

10.                Garnish with basil, scallions, and lime wedges.

ENJOY DAN:                                  HALLELUJAH!!