Canh Chua Ca (Sweet and Sour Tamarind Fish Soup)

Vietnamese · 35 min · Fish · pescatarian, gluten-free, dairy-free, low-carb

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Ingredients

• 1.25 lb catfish or basa fillet, chunked
• 3 tbsp tamarind paste
• 1 cup pineapple chunks
• 2 tomatoes, wedged
• 1 cup okra, sliced
• 1 cup bean sprouts
• 3 tbsp fish sauce
• 1 tbsp sugar
• 1/2 cup rice paddy herb and sawtooth herb
• 1 tbsp garlic, fried

Method

1. Bring 6 cups water to a boil and stir in tamarind paste, fish sauce, and sugar.
2. Add pineapple and tomatoes and simmer 5 minutes.
3. Add the fish chunks and simmer gently 6-8 minutes until just cooked through.
4. Add okra and bean sprouts and cook 2 more minutes.
5. Taste and balance the sweet-sour with a little more sugar or tamarind.
6. Stir in the herbs, top with fried garlic, and serve with rice.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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