Best Sour Fish Soup With Tamarind Pineapple And Okra Recipes

VIETNAMESE SOUR SOUP (CANH CHUA)

Vietnamese Sour Soup (Canh Chua) image

Canh Chua is an iconic Vietnamese Sour Soup, loved for its broth that's sweetened by pineapple and garnished with fresh herbs!

Provided by Jeannette

Categories Dinner Lunch Main Course Side Dish Soup

Time 45m

Number Of Ingredients 17

Ingredients

2 kg / 2.2 lb fish ((we used grouper steaks descaled by the fish monger))
200 g / 0.44 lb pineapple
200 g / 0.44 lb okra
150 g / 0.33 lb bean sprouts
200 g / 0.44 lb elephant ear plant ((bạc hà a.k.a. taro stems))
3 tomato
4 cloves garlic ((finely chopped))
paddy herb ((for garnishing))
sawtooth coriander ((or garnishing))
cooking oil
2 1/2 L / 10.5 US cup water
3 tbsp tamarind soup base powder ((or to taste))
1 tbsp chicken bouillon powder
4 1/2 tbsp sugar ((or to taste))
6 1/2 tbsp fish sauce
4 cloves garlic ((finely chopped))
cooking oil

Steps:

Heat up a pot of water and bring it to a boil.
Meanwhile, add 3 tbsp oil to a saucepan and brown the garlic on low heat for 5 minutes or until golden. Set aside for later.
With the water boiling, season it with the tamarind powder, chicken bouillon powder, sugar and fish sauce. Bring the heat to a simmer as you prepare the fresh ingredients.
Chop the pineapple into 4cm (1.6") long chunks.
Cut the elephant ear plants into 4cm (1.6") long segments by slicing diagonally.
Cut the okra in half using a diagonal slice.
Cut the tomatoes into thick wedges.
Finely chop the rice paddy herb and sawtooth coriander.
Heat up a wok on high heat and add 4 tbsp oil in. Lower the heat to medium and brown the garlic for 30 seconds.
Turn the heat back to high and add the fish steaks in to sear on both sides for 3 minutes each side.
Bring the pot of seasoned water back to a boil and pour the fish and garlic in.
Add the pineapple, elephant ear plant, okra, tomatoes and browned garlic to simmer for 10 minutes.
Serve as is garnished with fried garlic, rice paddy herb and sawtooth coriander. Pour a small dish of fish sauce to use as a dip!

Nutrition Facts : Calories 566 kcal, Carbohydrate 20 g, Protein 103 g, Fat 9 g, SaturatedFat 3 g, Cholesterol 250 mg, Sodium 2015 mg, Fiber 2 g, Sugar 15 g, ServingSize 1 serving

SOUR FISH SOUP WITH TAMARIND, PINEAPPLE, AND OKRA

Sour Fish Soup with Tamarind, Pineapple, and Okra image

Categories Sauce Fish Pineapple Tamarind Okra Simmer Boil

Yield serves 4 to 6 with 2 or 3 other dishes

Number Of Ingredients 14

Ingredients

1 tablespoon canola or other neutral oil
1 small yellow onion, thinly sliced
3/4 teaspoon salt
1 1/2 teaspoons sugar
1 1/2 tablespoons fish sauce
1/4 cup Tamarind Liquid (page 319)
5 1/2 cups water
3/4 pound catfish fillet, cut into 1-inch pieces
1 cup bite-sized chunks fresh or frozen pineapple (optional)
10 to 12 okra (1/3 pound total), stemmed and cut into 1-inch pieces
1/2 pound ripe tomatoes, cored, halved horizontally, seeded, and cut into wedges
2 cups bean sprouts (about 1/3 pound)
1 teaspoon ground cumin, or 3 tablespoons chopped rice paddy herb
5 or 6 sprigs cilantro, coarsely chopped

Steps:

In a 4-quart saucepan, heat the oil over medium heat. Add the onion and cook gently, stirring occasionally, for about 4 minutes, or until fragrant and soft. Add the salt, sugar, fish sauce, tamarind liquid, and water, raise the heat to high, and bring to a boil. Lower the heat to a simmer, add the catfish and pineapple, and simmer for 5 minutes, or until the catfish and pineapple are tender but still firm. If you are not serving the soup right away, turn off the heat and cover.
Just before serving, return the soup to a simmer. Drop in the okra and cook for 2 minutes, or until tender but still firm. Add the tomatoes, bean sprouts, and cumin. When the bean sprouts have just wilted, after about 30 seconds, turn off the heat. Taste and add extra salt or fish sauce, if necessary. Ladle into a serving bowl, garnish with the cilantro, and serve immediately.