Gaeng Som (Thai Sour Orange Curry with Fish)

• 200 g Jasmine rice
• 1 tbsp Vegetable oil
• 2 medium Shallot
• 4 cloves Garlic
• 6 pieces Dried red chili
• 2 tbsp Tamarind paste
• 250 ml Orange juice
• 2 tsp Caster sugar
• 2 tbsp Fish sauce
• 200 g Green beans
• 250 g Pineapple, ripe
• 450 g White fish fillet, skinless

1. Cook the jasmine rice according to the packet instructions, then cover and keep warm. While it cooks, prepare the curry ingredients.
2. Peel and finely slice the shallots, and peel the garlic. Snip the dried red chilli into smaller pieces and shake out some seeds if you want it less hot.
3. Heat the vegetable oil in a large pot over medium heat. Add the shallots, garlic, and dried chilli and cook for 2 to 3 minutes, stirring, until fragrant and just starting to soften.
4. Stir in the tamarind paste, then pour in the orange juice and 500 ml water. Bring to the boil, then reduce to a lively simmer for 5 minutes so the broth tastes punchy and well blended.
5. Stir in the caster sugar and fish sauce, then taste and adjust with a little more fish sauce for saltiness or sugar for balance if needed. Add the green beans and simmer for 4 minutes.
6. Cut the pineapple into bite-sized chunks and add to the pot. Simmer for 2 minutes, then add the white fish in large pieces and gently stir once to submerge it.
7. Simmer gently for 4 to 6 minutes, until the fish is opaque and flakes easily and the beans are tender with a little bite. Serve the gaeng som hot with the jasmine rice.

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