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Samlor Machu Trey (សម្លម្ជូរត្រី) – Sour Fish Soup with Tamarind
Samlor Machu Trey is the clear, sour fish soup of everyday Cambodian cooking. You season a light broth with lemongrass, tamarind and fish sauce and add pineapple and tomatoes, which bring sweetness and fruit. The fish steeps in it for only a few minutes. Mung bean sprouts and ma-om, a lemony rice paddy herb, go in at the end. In Cambodia, you set the soup in the middle of the table and eat it with rice and a fried dish.
Samlor Machu Trey (សម្លម្ជូរត្រី) – Sour Fish Soup with Tamarind
Laura Chen
4
20 minutes
25 minutes
210
Cambodian
Soup
Samlor Machu Trey is a clear, sour Cambodian fish soup with tamarind, pineapple, tomatoes and sprouts. Unlike samlor machu kroeung, it needs no spice paste and tastes lighter and fruitier. You let the fish steep in the broth for only a few minutes and eat the soup with rice.
Ingredients
- 30 g tamarind pulp (sour tamarind in a block)
- 150 ml hot water for the tamarind
- 1 tbsp vegetable oil
- 3 garlic cloves, sliced
- 1.2 l water
- 2 stalks lemongrass, cut into 5 cm pieces and bruised
- 2 tbsp fish sauce
- 1 tbsp sugar
- 1/2 tsp salt
- 200 g fresh pineapple, in bite-size pieces
- 2 tomatoes, cut into eighths
- 500 g firm white fish fillet (catfish or pangasius), in 4 cm pieces
- 150 g mung bean sprouts
- 1 green chili, sliced into rings
- 10 g rice paddy herb (ma-om, a lemony water herb) or cilantro, chopped
- 2 scallions, sliced into rings
Instructions
- Soak the tamarind pulp in the hot water for 15 minutes, knead it and press it through a sieve.
- Heat the oil in a pot and fry the garlic for 1 minute, until light golden. Pour in the water, add the lemongrass and simmer for 10 minutes.
- Stir in the tamarind water, fish sauce, sugar and salt. Add the pineapple and cook for 5 minutes.
- Add the tomatoes and simmer for 2 minutes, until the skin starts to wrinkle.
- Turn the heat to low, add the fish and let it steep for 5 minutes, until it is white all the way through. Do not stir.
- Add the sprouts and chili and adjust the broth: sour, slightly sweet and salty.
- Scatter the rice paddy herb and scallions on top and serve the soup right away with rice.
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