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Tamarind and Pineapple Broth with Silver Perch



  • 1.

    Dissolve the tamarind pulp in 250ml of warm water. Work the pulp until dissolved and then strain the liqid through a fine sieve, discarding the pulp.

  • 2.

    Combine the fish stock, tamarind liquid, fish sauce, pineapple and sugar in a large claypot and bring to the boil.

  • 3.

    Add the silver perch pieces to the pot and return to the boil.

  • 4.

    Then add the tomato, elephant ear stem, okra and bean sprouts to the pot and return to the boil again.

  • 5.

    Garnish with rice paddy herb, fried red Asian shallots, fried garlic and chilli.

  • 6.

    Serve with jasmine rice or vermicelli.


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Andrew Graham

Moscato, Sparkling Whites and Sparkling Rose are the best wines to pair with Tamarind and Pineapple Broth with Silver Perch.


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