Samlor Machu Yuon

Method

Season the fish steaks with turmeric powder and salt, then set aside for 10 minutes. Heat oil in a large pot and fry shallots, garlic, galangal, fresh turmeric and lemongrass until fragrant, about 2-3 minutes. Add the stock and bring to a boil, then reduce heat and add the seasoned fish, simmering gently for 8-10 minutes until cooked through. Stir in tamarind paste, fish sauce and palm sugar, tasting and adjusting the balance of sour and salty flavours. Add the long beans and tomatoes, simmering for another 5 minutes until the beans are tender-crisp. Ladle into bowls and garnish generously with fresh dill or sawtooth coriander before serving.