BETA
Tamarind Cod & Vegetable Soup
Large flakes of cod, daikon and green beans settle into a bright tamarind broth, with rice served alongside.
40 minutes · Easy · 2 servings
Original house recipe · Not yet kitchen-tested
Ingredients
- Cod fillets350 g
- Tomato200 g
- Onion80 g
- Daikon radish120 g
- Green beans100 g
- Baby spinach60 g
- Tamarind paste15 g
- Fish sauce2 tsp
- Long grain rice120 g
- Water1000 ml
- Black pepper0.13 tsp
Quantities describe recipe usage, not package sizes.
Allergen notes
Fish. Check fish sauce and tamarind labels for other allergens.
Method
Cook the rice
Rinse rice and put it in a small saucepan with one-quarter of the measured water. Bring to a boil, cover and cook on low for 15–18 minutes. Rest covered off the heat for 10 minutes.
Build the broth
Cut tomatoes into wedges, slice onion, and peel and cut daikon into thin half-moons. Put them in a saucepan with the remaining water. Bring to a boil, then simmer partly covered for 10 minutes.
Add the sour note
Trim beans and cut into 4 cm lengths. Add beans, tamarind paste, fish sauce and pepper to the broth. Use pure seedless tamarind cooking paste, not sweet tamarind chutney. Simmer for 5 minutes, until daikon is nearly tender.
Gently cook the cod
Use fully thawed fish, thawed in the refrigerator beforehand if frozen. Check for bones and cut into 4 cm chunks. Lower fish into the broth and keep at a gentle simmer for 7–10 minutes; do not stir vigorously. Check the thickest pieces reach 70°C (158°F). Wash raw-fish equipment and hands.
Finish with greens
Fold spinach into the hot soup for 1 minute until wilted. Divide fish, vegetables and broth between bowls, using clean utensils. Serve the rice in separate small bowls.
Tamarind brands differ: buy ordinary unsweetened cooking paste, not a highly concentrated extract. A gentle simmer keeps the cod intact.
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