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Samlor Machu Trey (Sweet and Sour Soup with Fish)

Samlor Machu Trey (Sweet and Sour Soup with Fish) is a traditional Cambodian recipe for a classic soup of fish, pineapple, okra, benasprouts and herbs in a sour tamarind and rhubarb base sweetened with sugar. The full recipe is presented here and I hope you enjoy this classic Cambodian version of: Sweet and Sour Soup with Fish (Samlor Machu Trey).

prep time

20 minutes

cook time

25 minutes

Total Time:

45 minutes

Additional Time:

(+30 minutes softening)

Serves:

6

Rating: 4.5 star rating

Tags : Spice RecipesHerb RecipesVegetable RecipesCambodia Recipes


Ingredients:

1 whole fish (about 1kg, cleaned and cut into steaks)
2 tbsp tamarind paste (without seeds)
1.5l water
1/2 fresh pineapple, peeled and diced (reserve the juice)
225g fresh okra, topped and tailed
3 tbsp sugar
2 tbsp fish sauce
1/4 tsp salt
1 tbsp cooking oil
2 garlic cloves, crushed
1 stalk lemongrass
115g bean sprouts
1 celery stick, chopped
2 tomatoes, cut into 1cm thick slices
2 sticks of Asian rhubarb (Rheum palmatum or da huang — this has a stronger flavour than ordinary rhubarb), thinly sliced (substitute ordinary rhubarb, if not available)
250ml mixed herbs, chopped (should include: rice paddy herb, Thai basil, saw-leaf herb and spring onion greens)
1 hot chilli, finely chopped (or to taste)

Method:

Heat 500ml water until warm. Pour into a bowl and whisk in the tamarind paste. Set aside for 30 minutes to soften.

Heat a small saucepan and add the oil. Stir in the garlic and lemongrass and fry until aromatic (about 2 minutes) then take off the heat and set aside.

Add the remaining 1l water to a large pan and bring to a boil. Add the fish pieces, pineapple (with its juice) and return to a boil. Reduce to a simmer and cook for about 15 minutes, or until the fish is done through. Now add the okra and celery. Strain the tamarind juice through a fine-meshed sieve into the stock (press down on the solids with the back of a spoon). Stir gently to combine (be careful not to break the fish pieces).

Now add the rhubarb, tomatoes, bean sprouts then add the fried lemongrass and garlic. Stir to mix then add the sugar, fish sauce and salt. Taste and adjust the levels of sweet, sour and salt to your own preference.

Turn into a large serving bowl then top with the mixed herbs and chilli. Serve immediately.