Samlor Machu

Ingredients

• 2 pcs Lemongrass
• 20 g Galangal
• 15 g Turmeric Root
• 3 pcs Garlic
• 1 pcs Birds Eye Chili
• 1 tbsp Neutral Oil
• 1 tsp Prahok
• 750 ml Fish Stock
• 2 tbsp Tamarind Paste
• 2 tsp Palm Sugar
• 2 tsp Fish Sauce
• 300 g Catfish Fillet
• 150 g Pineapple
• 1 pcs Tomato
• 80 g Bean Sprouts
• 10 g Thai Basil
• 1.75 tsp Kosher Salt
• 0.25 tsp Black Pepper
• 1 pcs Lime
• 3 pcs Kaffir Lime Leaf
• 1 pcs Shallot

Method

1. In a mortar, pound {lemongrass}, {galangal}, {kaffir_lime_leaf}, {turmeric_root}, {garlic}, {shallot}, and {birds_eye_chili} with a pinch of {kosher_salt} until a fibrous, fragrant paste forms; pounding bruises the aromatics so the broth tastes deeper than a blended paste.
2. Pat {catfish_fillet} dry, then slice into large bite-size pieces and season lightly with {kosher_salt} and {black_pepper} so it firms up and poaches cleanly in the broth.
3. Slice {pineapple} and {tomato}, rinse {bean_sprouts}, pick {thai_basil}, and cut {lime} into wedges for a fresh finish that keeps the soup bright and layered.
4. Heat {neutral_oil} in a saucepan over medium-high heat, add the pounded {lemongrass}, {galangal}, {kaffir_lime_leaf}, {turmeric_root}, {garlic}, {shallot}, {birds_eye_chili}, and {prahok}, then fry, stirring constantly, until deeply aromatic and the oil stains golden; this bloom wakes up the paste before any liquid goes in.
5. Add {fish_stock}, {tamarind_paste}, {palm_sugar}, and {fish_sauce} to the pot over medium heat, stir well, and bring to a gentle simmer until the broth smells rounded, tangy, and savory; taste and adjust with more {kosher_salt} if needed.
6. Slide in the prepared {catfish_fillet}, then add {pineapple} and {tomato}; keep the heat at a soft simmer and poach until the fish turns opaque and flakes gently while the fruit and vegetables soften without collapsing.
7. Fold in {bean_sprouts} just until barely wilted, scatter over {thai_basil}, and squeeze in {lime} off the heat so the soup stays fresh, bright, and lively.