1. Ingredients:
– Snake-head fish: 0,5kg
– Petiole of Indian taro: 1
– Beansrpouts: 100g
– Tomato: 1
– Tamarind fruit: 2
– Okra: 100g
– Chili (sliced): 1
– Cooking oil, sugar
– Basil leaves, Rice Patty Herb, Eryngium foetidum, fish sauce, seasoning, pepper.
2. Instructions:
Scale and clean snake-head fish, remove mouth, fin, tail and gills; rub the fish by salt then wash and cut into pieces, lets drain.
Scrape and wash tamarind fruit; remove fiber from petiole of Indian taro; Sprinkle salt on slices of taro and knead; wash well and press to drain; beansprouts have washed and drained; wash spicy vegetables and finely chop; wash tomato and shred, removing seeds.
To make tamarind juice: Add 1,5 liters of cold water into a pot and boil, add tamarind fuit and cook until done then transfer to a bowl and crush.
Strain tamarind juice in to the pot, add seasoning to taste then boil again. Put fish, tomato, sugar and okra then cook until cooked; then add beansprouts, taro and spicy vegetables, return to boil; add seasoning, chili and cooking oil. Take the pot out of the heat, ladle into large bowl and sprinkle with ground pepper.
This dish served hot and use dipping fish sauce for fish.
