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Filipino sour soup
Serves 6 Starters and mains
Ingredients
- 1 large snapper (about 1.4kg), filleted and skinned, bones reserved
- 12 large raw tiger prawns, shelled, deveined, with tails and heads left intact
- 2 squid, cleaned, each cut into 6 pieces, scored in a crisscross pattern
- 30ml fish sauce
For the stock
- 1 sprig curry leaves
- 4cm piece ginger
- 1 head garlic
- 1 red onion, quartered
- 4 pods fresh green tamarind or 1 golf ball-sized ball tamarind pulp
- ½tsp black peppercorns
Accompaniments
- 4 tomatoes, quartered, seeds removed
- 12 baby leeks, trimmed, left whole
- 1 bunch Chinese broccoli or similar Asian green vegetable, trimmed
- 6 small green chillies
- 12 red Asian shallots, halved
- 1 white radish (daikon), peeled and cut into thin batons
Method
To make the stock, wash the reserved fish bones and place in a large saucepan with all of the stock ingredients. Bring to the boil over high heat, then reduce the heat to low and cook, skimming frequently, for 20 minutes. Remove from the heat and leave for 10 minutes to allow the sediment to settle. Double strain the stock through a fine mesh sieve, discarding the solids. If the stock is still not clear, pass it through muslin (cheesecloth). Return to a clean pan, season with salt and bring to a simmer.
Blanch each type of seafood and each accompaniment separately in the stock. Set aside.
If serving immediately, place a teaspoon of fish sauce in each serving bowl, divide the blanched ingredients and accompaniments among the bowls, pour over the stock and serve. Alternatively, you can blanch everything beforehand, then reheat in the stock before serving.
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