Timorese Fish and Tamarind Soup

Ingredients

• 1 pound boneless, skinless meaty white fish (such as sea bass, cod, or halibut), cut into 1-inch pieces
• 1 ½ cups plus 1 tablespoon water, divided
• ¼ cup plus 1 1/2 teaspoons Tamarind Water (see Note), divided
• 1 ¾ teaspoons fine sea salt, divided, plus more to taste
• 3 tablespoons neutral cooking oil (such as canola or grapeseed oil)
• 2 medium tomatoes (about 10 ounces), stemmed, seeded, and cut into 1-inch pieces
• 1 large shallot (about 2 1/2 ounces), halved lengthwise and thinly sliced (about 1/2 cup)
• 1 (3 1/2-inch-long) fresh red chile (about 1/2 ounce), stemmed, shaken to remove seeds, and thinly sliced (about 3 tablespoons)
• 3 medium garlic cloves, thinly sliced (about 1 1/2 tablespoons)
• 1 tablespoon finely chopped peeled fresh ginger
• 5 makrut lime leaves, stemmed and thinly sliced crosswise (about 1 tablespoon)
• 1 (6-inch) lemongrass stalk
• 1 ½ cups vegetable stock
• 4 scallions, thinly sliced diagonally (about 2/3 cup)
• ½ loosely packed fresh basil leaves, thinly sliced, divided

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