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This recipe is a traditional Vietnamese Recipe. Another must try recipe. This soup is not just sour but with a very balanced sweet and sour soup with a variety of vegetables.
Sweet Sour Fish Soup (Vietnamese Canh Chua)
- 500g catfish steak (or other firm fish; salmon, mullet, red snapper)
- 1 pinch salt, pepper, chili powder
- 2 tbsp vegetable oil
- 2 x 2″ Spring Onion, slanted (white part only)
- 2 tbsp garlic minced
- 1 red chili pepper, sliced in slanted
- 1 small tomato, chopped
- 6 cup water
- ½ cup tamarind juice (or use Sinigang Mix alternatively)
- 4 tbsp sugar
- 4 tbsp fish sauce
- ¼ cup pineapple chunks
- 1-2 medium tomatoes cut into wedges
- 6 okra thinly sliced in slanted
- ½ cup Celery, slanted
- 50 g bean sprout
- 2 Tablespoon minced mint leaves
- 1 Tablespoon Fried Shallots
- 1-2 sprigs of coriander to garnish
- Preparation: Season the catfish steaks with salt, pepper, and chili powder and rub the seasonings on both sides of the fish.
- In a stock pot, add vegetable oil and sauté garlic and spring onion until golden brown. Add the fish and cook both sides for 1 minute. Then, remove the fish. Pour in water and bring it to a boil.
- Then, add sugar and fish sauce to the soup. Next, add in pineapple, okra, celery, and cook for 1-2 minutes, adjust heat to medium and simmer for additional 1-2 minutes.
- Add bean sprouts, tamarind juice, and tomato, and bring the mixture to the boil, skimming off any foam.
- Adjust the broth seasoning according to your taste with salt, fish sauce, and sugar. Turn off the heat.
- Just before serving, reheat the soup, return the fish to the pot. Transfer the soup to a large serving soup bowl, garnish with fried shallots, mint leaves, coriander, and red chili pepper.
- Serve with steamed rice and enjoy!
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