Best Sweet And Sour Christmas Fish Soup Recipes

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VIETNAMESE SWEET & SOUR SOUP (CANH CHUA)



Vietnamese Sweet & Sour Soup (Canh Chua) image

A sweet and sour soup made with pork, catfish, and a variety of traditional Vietnamese vegetables.

Provided by Becca Du

Categories     Dinner     Entree     Main Course

Number Of Ingredients 12

1 ½ lb pork
1 yellow onion
1 ½ oz fresh tamarind
1 tsp salt
1 can pineapple (20 oz)
1 piece ginger (1 inch long)
1 ½ lb catfish (cut into 1 inch pieces)
10 oz elephant ear stem (cut into chunks)
3 tomatoes (quartered)
12 oz bean sprouts
1 tsp granulated sugar
1 oz rice paddy herb

Steps:

  • Add pork to a large soup pot. Cover with water until it just covers the pork. Bring to a boil and simmer for 10 minutes. Take out the pork and then throw away the water. This process cleans the pork. Rinse the pot and add the pork back. Cover the pork with fresh water until it just covers the meat. Bring to a boil.
  • Add the onion and simmer for 1.5 hours. Make sure to check every 30 minutes for impurities. Scoop away any you see.
  • While the soup is simmering, combine 1 cup of water and tamarind in a small saucepan. Bring to a boil and let it simmer until the tamarind dissolves.You can help speed up the process by using the back of a spoon to crush the tamarind. Pour the tamarind through a fine mesh sieve into a small bowl. Set aside.
  • After simmering the soup for 1.5 hours, add the pineapple and ginger to the soup. Simmer for another 20 minutes.
  • Put the catfish in and simmer for another 10 minutes until it is cooked through.
  • Lastly, add the vegetables and tamarind from step 3. Bring the soup to a boil and serve with a side of white rice. Make sure to taste the soup for seasoning and add more salt if it tastes bland.

Nutrition Facts : Calories 706 kcal, Carbohydrate 22 g, Protein 61 g, Fat 41 g, SaturatedFat 15 g, Cholesterol 221 mg, Sodium 821 mg, Fiber 5 g, Sugar 16 g, ServingSize 1 serving

SWEET-AND-SOUR THAI FISH SOUP



Sweet-and-Sour Thai Fish Soup image

Provided by Food Network

Time 42m

Yield 4 servings

Number Of Ingredients 17

1 cup uncooked long-grain rice
4 shallots, peeled and coarsely chopped
1 garlic clove, minced
1/2 cup chopped cilantro, plus 1/4 cup cilantro leaves
1 tablespoon grated fresh ginger
1 tablespoon tamarind paste, softened with 2 tablespoons water, (use 1 tablespoon lime juice if tamarind paste is not available)
1 anchovy fillet
2 teaspoons brown sugar
1/8 teaspoon cayenne
1 teaspoon fish sauce
3 cups clam juice
1 to 2 pounds white fish fillets (cod, halibut, or snapper), skinned and cut into 1-inch pieces
2 cups shredded iceberg lettuce
6 radishes, thinly sliced
1 cup snow peas
2 scallions, sliced
1/2 small cucumber, peeled, trimmed, seeded, and cut into thin julienne strips

Steps:

  • In a large pot of salted, boiling water, cook rice until tender. Drain, set aside, and keep warm.
  • In a food processor or blender, combine shallots, garlic, chopped cilantro, ginger, tamarind paste, anchovy, and brown sugar and puree until smooth.
  • In a soup pot, combine puree, cayenne, fish sauce, and clam juice and bring to a boil. Add fish and let simmer for 5 minutes. Add rice and simmer for 2 minutes. Remove soup from the heat and stir in lettuce, radishes, and snow peas. Ladle soup into bowls and serve sprinkled with scallions, cilantro leaves, and cucumber.

SWEET AND SOUR FISH



Sweet and Sour Fish image

Provided by Food Network Kitchen

Categories     main-dish

Time 22m

Yield 4 servings

Number Of Ingredients 12

3 tablespoons fish sauce
3 tablespoons sugar
1 lime, juiced
3 tablespoons finely minced peeled ginger
2 tablespoons minced lemongrass (tender part 1 small stalk)
4 scallions (white and green parts), whites chopped, and greens cut into 1-inch pieces
3 tablespoons peanut oil
4 (6-ounce) snapper fillets, skin on and scored (about 1 1/2 pounds)(or catfish without skin)
Freshly ground black pepper
1/2 cup grape tomatoes, halved
1/4 cup fresh basil or cilantro leaves
Suggested accompaniments: white rice and lime wedges

Steps:

  • Stir the fish sauce, sugar, and lime juice together, set aside. In another bowl, mix the ginger, lemongrass, and scallion whites, together set aside.
  • Heat a large skillet over medium heat. Add 1 1/2 tablespoons peanut oil to the skillet and season the fish with pepper. Stir-fry half of the lemongrass mixture and cook until fragrant, about 30 seconds. Lay 2 of the fish fillets, rounded side or skin side down and cook until browned and a spatula can easily be slipped under the fish, about 2 to 2 1/2 minutes. Flip the fish; add half the fish sauce mixture and half of the scallion greens. Cook the fish, swirling the pan, to coat the fish as the liquid thickens into a syrupy sauce, about 2 minutes.
  • Transfer fish to a platter and repeat with remaining ingredients. Wipe or wash out skillet before starting the second batch. Scatter the tomatoes and basil or cilantro over the fish and serve.

Nutrition Facts : Calories 319 calorie, Fat 13 grams, SaturatedFat 2 grams, Carbohydrate 14 grams, Fiber 1 grams, Protein 36 grams

SWEET AND SOUR FISH



Sweet and Sour Fish image

Any kind of filleted fish can be substituted in this recipe.

Provided by ASUAYAN

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Halibut

Time 1h

Yield 3

Number Of Ingredients 13

1 pound halibut
1 tablespoon soy sauce
1 tablespoon all-purpose flour
2 cups oil for deep frying
1 green bell pepper, diced
1 onion, diced
1 (8 ounce) can pineapple chunks, juice reserved
1 ½ tablespoons white sugar
salt to taste
3 tablespoons ketchup
1 tablespoon water
1 teaspoon sesame oil
2 teaspoons all-purpose flour

Steps:

  • Cut halibut into bite-size pieces. Place in a mixing bowl and combine with soy sauce and 1 tablespoon of flour. Let stand for 30 minutes. Meanwhile, heat oil in deep-fryer or heavy saucepan to 375 degrees F (190 degrees C).
  • Deep fry halibut pieces until golden brown. Drain on paper towels; set aside.
  • For the Sauce, saute green pepper, onion and pineapple in a medium skillet for 1 minute. Stir in reserved pineapple juice, sugar, ketchup, water, remaining 2 teaspoons of flour, sesame oil, and salt to taste. Cook until thickened, stirring occasionally.
  • Serve, by dipping fried halibut pieces into sauce, or pour the sauce over the fish.

Nutrition Facts : Calories 435 calories, Carbohydrate 30.7 g, Cholesterol 48.4 mg, Fat 20 g, Fiber 2.1 g, Protein 33.6 g, SaturatedFat 2.6 g, Sodium 553.1 mg, Sugar 23.1 g

SWEET AND SOUR FISH



Sweet and Sour Fish image

I really enjoy eating this dish but it just takes so long to make it. The only things I change is I left out the egg and used milk to dip the fish and I used vegetable oil as I couldn't find groundnut oil. I also use can pineapple so I can use the juice. This recipe comes from a book called 'The Asian Kitchen' (The best of Chinese and Far Eastern cooking) by Lilian Wu

Provided by Chef floWer

Categories     Curries

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 21

450 g fish fillets, skinned, boned and cubed (Must be white and at least 2 cms (or more)
1/2 teaspoon Chinese five spice powder
1 teaspoon light soy sauce
1 egg, lightly beaten
2 -3 tablespoons cornflour
peanut oil, for deep frying (Groundnut oil)
2 teaspoons cornflour
4 tablespoons water
4 tablespoons pineapple juice
3 tablespoons chinese rice vinegar
3 tablespoons caster sugar
2 teaspoons light soy sauce
2 tablespoons tomato ketchup
2 teaspoons chinese rice wine or 2 teaspoons medium-dry sherry
3 tablespoons peanut oil (Groundnut oil)
1 garlic clove, crushed
1 tablespoon fresh gingerroot, chopped
6 spring onions, sliced diagonally into 5 cms lenghts
1 green capsicum, seeded and cut into 2 cms in pieces
115 g fresh pineapple, cut into 2 cms in pieces
salt & fresh ground pepper

Steps:

  • Put the fish in a bowl. Sprinkle over the five-spice powder and soy sauce, then toss gently.
  • Cover and leave to marinate for about 30 minutes.
  • Dip the fish in the egg, then in the cornflour, shaking off any excess.
  • Half-fill a wok with oil and heat to 190oc. Deep fry the fish in batches for about 2 minutes until golden.
  • Drain and keep warm. Carefully pour off all the oil from the wok and wipe clean.
  • To make the sauce, blend together in a bowl the cornflour, water, pineapple juice, rice vinegar, sugar, soy sauce, ketchup and rice wine or sherry. Miz well then set aside.
  • Heat the wok until hot. Add 2 teaspoons of the oil and swirl it around. Add the garlic and ginger and stir-fry for a few seconds. Add the spring onions and green capsicum and stir-fry over a medium heat for 2 minutes. Add pineapple.
  • Pour in the sauce and cook, stirring until thickened. Stir in the remaining 1 tablespoon oil and add seasoning to taste.
  • Pour the sauce over the fish and serve at once.

CANH CHUA CA (SWEET AND SOUR FISH SOUP)



Canh Chua Ca (Sweet and Sour Fish Soup) image

Make and share this Canh Chua Ca (Sweet and Sour Fish Soup) recipe from Food.com.

Provided by Recipe Junkie

Categories     Vietnamese

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 10

3 tablespoons tamarind paste or 3 tablespoons lime juice
7 cups water or 7 cups fish stock
2 tablespoons palm sugar or 2 tablespoons white sugar
2 large tomatoes, skinned and sliced
1 thick celery rib, chopped
1 tablespoon fish sauce
10 ounces cod or 10 ounces white fish fillets, cut into bite size pieces
3 ounces bean sprouts
1 teaspoon finely chopped red chile
sweet basil or fresh coriander leaves

Steps:

  • Steep tamarind paste in cold water from allowance and strain into pot.
  • Or if using lime juice, add it to the water or fish stock.
  • Combine liquid, sugar, tomatoes, celery and fish sauce, and simmer for 15 minutes.
  • Add fish, bean sprouts and chilies and simmer for 3 minutes.
  • Serve in individual soup bowls and garnish with plenty of mint, sweet basil or coriander, or all three.
  • Serve with a side dip of Vietnamese Fish Sauce (nuoc cham).

Nutrition Facts : Calories 83.2, Fat 0.5, SaturatedFat 0.1, Cholesterol 21.3, Sodium 280.9, Carbohydrate 10.1, Fiber 1.3, Sugar 8.8, Protein 10.1

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