Ingredients
200 g fresh fish, washed and cut into thick slice
300 g water grass
1 tbsp prahok
1/2 ripe bell pepper, sliced vertically
2 1/2 tbsp krasaing seeds
3 cups water
1 tbsp sugar
1 tbsp salt
4 garlic cloves, crashed by knife
1 thick slide of galangal, crashed
20 g m'am leaves, cut in small pieces
Method
Remove old leaves of water-grass and discard, keep the tip leaves and set aside. Crash water-grass stalks by big knife and cut into 5 cm pieces, wash and draine it.
Boil water when bubble, placing the prahok in a sieve and dip into the boiling water, use the back of a spoon swire and the smallest rest bone is discarded. Then add garlic and galangal, allow a few minutes to release their full flavour. Add fish and cook until nearly done, follow water grass when tender add the tip leaves and take off from heat, season with salt, sugar and krasaing seeds. Lastly add sliced pepper and ma-am leaves.
If krasaing seeds is unavailable, tamarind is a good substitute. Samla M'chou Tra-Koun is very popular in the khmer nation, people will find this soup when they're tired with another food having meat and much more of fat.
