Ikan asam pedas (hot and sour fish soup)

	Hot and sour fish soup is a staple throughout much of Southeast Asia. This Malay version uses tamarind for sourness and plenty of chillies for the requisite heat. The mushrooms are a non-traditional addition, but I feel there are very few recipes that don't improve with added 'shrooms. That's just the way I roll. Serve with steamed rice or fresh bread.

Recipe

1 tsp oil
1 small onion, finely diced or minced
2 tsp minced garlic
1 tsp minced lemongrass
2 tsp minced galangal
1 tbsp minced chilli (sambal olek)
1/4 tsp ground turmeric
1 tsp shrimp paste
1 tbsp tamarind puree
125g snake beans (or other green beans), trimmed and cut into 1 inch lengths
100g buna shimeji, enoki, or oyster mushrooms
1 cup chicken or fish stock (optional)
250g firm fish cutlets, of your choice

Heat the oil in a large saucepan, and add the onion, garlic, lemongrass, galangal, chilli, turmeric and shrimp paste. Saute 4-5 minutes, until fragrant and beginning to change colour. Add a small splash of water if the mixture looks in danger of burning.

Add the tamarind and the beans and mushrooms, and stir to coat the vegetables in the spice mixture. Add the stock and enough water to cover everything, and bring to the boil. Simmer 3-4 minutes, until the beans are starting to soften. Taste the soup and add more chilli or tamarind, if you'd like it to be either hotter or sourer. When you're happy, place the fish cutlets in the soup and continue to cook gently for 2-3 minutes until the fish is just done, and serve right away.

Serve with steamed rice or crusty bread.

Serves: 2
Preparation and cooking time: 12-15 minutes