This is light and quickly prepared, but has a complex flavor. It complements spicier or heavier Asian dishes (particularly coconut based rices or curries - I serve it with a spicy coconut rice pilaf). I've included substitutions to the traditional Thai ingredients, in case you haven't got them handy.
3 small shallots or 1 small onion, peeled and coarse chopped
2 inches fresh ginger, peeled and coarsely chopped
1/2 bunch fresh coriander, with roots, cleaned and coarsely chopped
2 tablespoons nam pla fish sauce or 1 teaspoon anchovy paste
1 tablespoon tamarind paste (soaked at least 10 minutes in 2 tbs white or cider vinegar or lime juice) or 1 1/2 tablespoons dark raisins (soaked at least 10 minutes in 2 tbs white or cider vinegar or lime juice)
1 teaspoon dark brown sugar
1 tablespoon Tabasco sauce or 1 teaspoon dried red pepper flakes
3 cups good quality chicken broth or 3 cups vegetable broth
salt or soy sauce, to taste, if needed
1 -1 1/2 lb thick fish fillet, divided in 3 to 6 serving-size pieces (snapper, cod, halibut, bass, haddock, or salmon)
2 scallions
3 tablespoons fresh minced basil
1/4 cup fresh coriander leaves
1 teaspoon minced fresh green chilies (optional) or 1 teaspoon red chile (optional)
1 teaspoon very thin sliced or slivered fresh ginger or 1 teaspoon pickled ginger
Steps:
Put first 7 ingredients in blender and process to a puree (use some of the broth if necessary).
Add this puree to the rest of the broth in a wide heavy based pan (you will be poaching fish in this pan), bring to a boil, lower heat and simmer 5 minutes.
Taste now for seasoning, adding salt/soy if necessary.
Optional Extra Step: Sear fish pieces in a separate very hot saute pan in some butter or oil--no more than 30 seconds each side (This adds color and flavor, but isn't strictly necessary).
Add fish pieces to simmering (it should be bubbling when you add fish) liquid and poach on slightly lowered heat, turning once, about 5 to 8 minutes total (depends on type and thickness of fish and if you have seared it).
Do not overcook!
Remove fish and serve in a platter, with sauce poured over the fish.
Sprinkle with garnishes.
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