Best Sour Fish Soup With Tamarind Pineapple And Okra Recipes

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.

HOT & SOUR FISH SOUP

Hot & sour fish soup image

James Martin's Asian soup combines a fragrant broth with fish, seafood and light noodles, topped with strong herbs

Provided by James Martin

Categories Dinner

Time 45m

Number Of Ingredients 13

Ingredients

1 tsp coriander seeds
small piece ginger or galangal, sliced
850ml chicken or fish stock
175g thin rice noodles
2 tbsp fish sauce
2 fat red chillies , deseeded and thinly sliced
3 garlic cloves , thinly sliced
300g raw, tail-on tiger prawns
200g/7oz skinless salmon fillet , cut into small cubes
4 spring onions , chopped
handful coriander leaves
handful mint leaves , torn
juice 2 limes

Steps:

Put the coriander seeds and galangal or ginger in a saucepan. Pour in the stock, bring to the boil, then simmer gently for 5 mins. Leave to stand for 10 mins.
Meanwhile, cook the noodles following pack instructions. Drain and keep warm. Return stock to the boil. Add the fish sauce, chillies and garlic, reduce the heat and simmer for 2 mins. Add the prawns and salmon, return to a simmer and cook gently for about 5 mins until both are firm and cooked. Add the spring onions, herbs and lime juice, to taste.
Divide the noodles between soup bowls. Using a slotted spoon, lift out the prawns and fish, and place on the noodles. Season the hot stock, pour into the bowls and serve with Spring rolls on the side.

Nutrition Facts : Calories 322 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 29 grams protein, Sodium 3.46 milligram of sodium