Samlor Machu Kreung

Shopping list

• 400 g catfish fillets — cut into 3cm pieces

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• 2 stalk lemongrass — bruised and cut into 5cm lengths

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• 3 piece galangal — thin slices

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• 3 clove garlic — minced

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• 2 piece shallot — thinly sliced

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• 0.5 tsp turmeric — ground

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• 3 tbsp fish sauce

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• 2 tbsp tamarind paste

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• 1 tsp palm sugar

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• 1 l water

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• 2 piece tomato — cut into wedges

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• 100 g okra — trimmed and halved

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• 150 g Chinese cabbage — roughly chopped

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• 2 piece spring onion — cut into 3cm lengths

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• 2 tbsp fresh coriander — roughly chopped

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• 1 small bunch Thai basil — leaves picked

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• 1 piece red chilli — sliced, to serve

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Step by step

1. 1

   In a large pot, bring the water to a boil. Add the lemongrass, galangal, garlic, shallot and turmeric; reduce heat to medium and simmer for 10 minutes to infuse the broth with aromatic flavours.

2. 2

   Stir in the fish sauce, tamarind paste and palm sugar; taste and adjust the balance of sour, salty and sweet to your liking.

3. 3

   Add the tomato wedges and okra; simmer for 3 minutes until the vegetables begin to soften.

4. 4

   Gently add the catfish pieces and simmer for 5– 6 minutes until the fish is just cooked through and opaque. Do not stir vigorously to keep the fish intact.

5. 5

   Stir in the Chinese cabbage and spring onion; cook for 2 minutes until the greens are wilted but still vibrant.

6. 6

   Remove from the heat and stir through half the coriander and Thai basil. Ladle into bowls, garnish with the remaining herbs and sliced chilli, and serve immediately with steamed jasmine rice.