Somlar Machu Trey

Ingredients

• Water (4 cups)
• Lemongrass (2 stalks, trimmed and smashed)
• Kaffir lime leaves (4 leaves, torn)
• Galangal (1 inch, sliced)
• Salt (1 teaspoon)
• Fish sauce (3 tablespoons)
• Tamarind paste (2 tablespoons)
• Sugar (1 teaspoon)
• Red chili (1, sliced (adjust to taste))
• Tomato (1, diced)
• Onion (1 small, chopped)
• Fish fillets (1 pound (such as tilapia or catfish))
• Cilantro (1/4 cup, chopped (for garnish))

Instructions

1. In a large pot, bring 4 cups of water to a boil over medium-high heat.
2. Add the smashed lemongrass, torn kaffir lime leaves, sliced galangal, and salt to the boiling water. Reduce the heat and let it simmer for 10 minutes to infuse the flavors.
3. Carefully add the fish fillets to the pot and cook for approximately 5 minutes, or until the fish is opaque and cooked through. Remove the fish from the pot and set aside on a plate.
4. In the same pot, add the tamarind paste, fish sauce, sugar, sliced red chili, diced tomato, and chopped onion. Stir to combine and simmer for another 10 minutes, allowing the flavors to meld together.
5. Return the cooked fish to the pot and simmer for an additional 5 minutes to heat through.
6. Serve hot, garnished with chopped cilantro.