Canh Chua Ca (Sweet and Sour Tamarind Fish Soup)

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

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

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Ingredients

• 3/4 lb catfish or basa fillet, chunked
• 1 1/2 tbsp tamarind paste
• 1/2 cup pineapple chunks
• 1 tomatoes, wedged
• 1/2 cup okra, sliced
• 1/2 cup bean sprouts
• 1 1/2 tbsp fish sauce
• 1/2 tbsp sugar
• 1/4 cup rice paddy herb and sawtooth herb
• 1/2 tbsp garlic, fried

Method (tap to check — screen stays awake)

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.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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