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Fish and Radish Soup, Sour
Mi Mi Khaing
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Ingredients
1 (1-pound) catfish, including head if possible
1 teaspoon salt
1/3 teaspoon turmeric
1 cup onions, chopped
4 medium tomatoes
1/4 cup oil
1 teaspoon dried garlic chips
3/4 teaspoon ginger powder
1/2 teaspoon chili powder
1 teaspoon shrimp paste
1 tablespoon fish sauce
5 cups water
A small bunch coriander leaves
1 pound long white radishes, including tops
2 teaspoons tamarind
Methods
Clean fish. Chop in 1- to 1 1/2-inch pieces. Rub with salt and turmeric.
Chop tomato. Soak garlic chips in 1 teaspoon water. Heat oil, and add chopped onion, garlic, ginger, and chili; fry till fragrant. Add fish, stir and fry for a few minutes.
Add chopped tomato, shrimp paste mixed in 1/4 cup water and strained, and fish sauce. Add 4 more cups water and bring to boil. Boil 15 minutes adding coriander leaves.
Grate skin of radish. Slice in rounds 1/8-inch thick, using tops also, stalks and all. Put into pot. Cover and bring to boil again.
Macerate tamarind well in 1/2 cup water. Add juice to pot. Cook till flavor is matured and incorporated and radish is clear. Add salt to taste.
To obtain better flavor, this soup should stand for 1/2 hour or longer before eating.
Alternative greens for this recipe:
Lobster bean, green beans, tamrind or acacia leaves; water greens (kazun or Ipomea aquatica), rosefle, drum-stick pods (Moringa oleifera), onion tops and buds, gyu roots and tops, gourd, sweet potato leaf, hsuban leaf, etc.
To some, e.g., onion tops, can be added eggplant slices or okra.

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