dinner · dairy-free · gluten-free
Canh chua cá (sweet and sour fish soup)
Southern tamarind soup with fish, pineapple, tomato, okra and bean sprouts, finished with rice paddy herb and fried garlic.
- Time
- 40min
- Steps
- 5
Ingredients
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Allergens
Contains fish.
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Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Season fish with a little fish sauce and pepper.
-
2
Bring water to a boil with the tamarind liquid, fish sauce and sugar; taste for a sour-sweet-salty balance.
-
3
Add pineapple and tomatoes, simmer 3 minutes, then fish and simmer until just cooked and it flakes, 63°C (145°F).
-
4
Add okra and taro stem for 1 minute, then bean sprouts and turn off the heat.
-
5
Ladle into bowls and top with fried garlic and oil, herbs and chilies.
