Thai Fish Sour Soup (Gaeng Som Pla)

1- 2 Snakeheadfish as fillet
4 cups of fish stock
2-3 tbs sour curry paste (see example here)
1 tbs tamarind concentrate (see example here) mixed with 3 tablespoons water
1-2 tbss palm sugar (see example here) (to taste)
2 cups of very coarsely chopped green vegetables
1/2 cup fish sauce (nam pla)
  1. If you are using fresh fish then dehead, detail, and gut your fish and fillet it to produce four fillets of fish.
  2. Heat the stock to simmering point, and add all the ingredients except the fish and return it to the boil.
  3. Add the fish and simmer until the fish is cooked through.
  4. This dish can be eaten as a soup course, but in Thailand soups are normally eaten with the other dishes of the dinner, rather than before them. Therefore you should use a slotted spoon to remove the fish and serve it in individual bowls to the diners. The soup liquid is then placed in a large serving bowl, from where they can help themselves (you can use a fire pot of fondue cooker to keep it hot if you wish).