Mutton Rendang
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Tamarind Broth with Mud Fish and Elephant Ear Stems: Canh Chua Ca Loc
Ingredients
- 2 ounces tamarind pulp*
- 6 cups cold water
- 2 tablespoons fish sauce
- 3 1/2 ounces sliced pineapple
- 4 tablespoons sugar
- 1 (14 to 17 1/2-ounce) mud fish or silver perch, cut into 1/2-inch thick cutlets
- 2 tomatoes, sliced into wedges
- 2 ounces elephant ear stems, peeled and sliced*
- 2 ounces fresh okra, sliced
- 2 ounces bean sprouts
- 1 bunch rice paddy herb, sliced*
- 1 bunch sawtooth coriander, sliced*
- 1/2 teaspoon fried sliced red Asian shallots*
- 1/2 teaspoon fried garlic chips
- 1 chile, sliced
- Steamed jasmine rice or vermicelli noodles, to serve
Instructions
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