30 December 2012,20:51 by

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Serves :

Preparation Time :
30 minutes

Cooking Time :
40 minutes

Preparation Method :

  • To make the spice paste, put all the ingredients in a small food processor and process to a paste.
  • Alternatively, finely chop all the ingredients with a knife and mix together by hand.
  • Heat the oil in a large saucepan, then add the paste. Cook for 10 minutes, stirring.
  • Add the strips of capsicum and cook for a further minute. Pour in 750 ml (26 oz / 3 cups) water, the tamarind, fish sauce, sugar and ½ teaspoon salt and bring to the boil.
  • Reduce the heat to low and simmer for 5 minutes, then add the bamboo shoots and fish pieces and poach the fish gently for 3-4 minutes, or until opaque.
  • Stir in the coriander and mint and serve with plenty of rice.


  • Spice paste
  • 2 lemongrass stems, white part only, each cut into three pieces
  • 1 teaspoon ground turmeric
  • Small knob of fresh galangal or ginger
  • 3 small red chillies
  • 1 large garlic clove
  • 4 red Asian shallots
  • 1 teaspoon shrimp paste
  • 3 tablespoons cooking oil
  • ½ small red capsicum (pepper), thinly sliced
  • 3 tablespoons tamarind puree or lemon juice
  • 1 tablespoon fish sauce
  • 2 teaspoons grated palm sugar (jaggery) or soft brown sugar
  • 225 grams tin sliced bamboo shoots, drained
  • 500 grams skinless pomfret, lemon sole or plaice fillets, cut into bite- sized pieces
  • 2 tablespoons chopped coriander (cilantro) leaves
  • 1 tablespoon chopped mint

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