Ingredients
- 1 medium-sized catfish, cleaned and cut into pieces, marinated with lime juice
- 5 pieces of firm tofu, diced and shallow fried until half-cooked
- 1 thumb-sized galangal, bruised
- 2 stalks lemongrass, bruised
- 4 bay leaves
- 4 kaffir lime leaves, lightly crushed
- Tamarind paste, to taste
Spice Paste:
- 5 red chilies
- 15 bird’s eye chilies (Thai chilies)
- 4 shallots
- 4 cloves garlic
- 1 thumb-sized turmeric
- 1 thumb-sized ginger
- Salt, to taste
- Sugar, to taste
- MSG (optional), to taste
- 500-750 ml water
Instructions
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Heat some oil in a pan and sauté the spice paste until fragrant and slightly dry. Add galangal, lemongrass, kaffir lime leaves, and bay leaves. Sauté until aromatic.
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Pour in water and bring to a gentle boil. Add tamarind paste and stir until dissolved.
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Season with salt, sugar, and MSG (if using). Adjust the seasoning according to your taste.
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Add tofu and catfish pieces into the broth. Cover the pan and simmer for 15-20 minutes, stirring occasionally, until the fish is cooked through and the flavors are well infused.
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Serve hot and enjoy your Spicy Sour Catfish and Tofu Stew with steamed rice.
This dish combines the tangy flavors of tamarind with the aromatic spices, creating a delightful balance that complements the tender catfish and crispy tofu. Perfect for a hearty meal that warms both body and soul.