Vietnamese · Dinner
Sour Fish Soup
Canh chua ca is a Southern Vietnamese sweet-and-sour fish soup made with white fish fillet simmered in a tamarind-spiked broth with pineapple, tomato, bean sprout and okra. Fresh dill and cilantro finish it, and the broth stays dairy-free throughout, seasoned with fish sauce and served hot.
$5
15 minsPrep
20 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
245Calories
33.8gProtein
4.9gFat
19.4gCarbs
11.8gSugar
3.6gFiber
1980mgSodium
90mgChol
1.1gSat Fat
890mgPotassium
75mgCalcium
2.1mgIron
2.4mcgVitamin B12
38mgVitamin C
Goes well with
Sauvignon Blanc
local
Vietnamese Iced Tea (Trà Đá)
international
gluten-free
low-carb
low-calorie
dairy-free
Instructions
1
Prep
Chop the pineapple, tomato, okra and onion; mince the garlic; slice the scallion, cilantro and dill; and slice the chili. Keep the fish fillet separate.
2
Saute
Heat the oil in a small pot over medium heat, cook the garlic and onion for 1 minute until softened and fragrant, then pour in the fish stock and stir in the tamarind paste.
3
Simmer
Add the pineapple, tomato and okra to the pot and simmer over medium heat for 4 minutes. Slide in the fish and poach over medium-low heat for 4 minutes until opaque and flaking easily.
4
Plate
Stir in the fish sauce, sugar, salt and bean sprout, simmer 1 minute, then ladle into a bowl and scatter the scallion, cilantro, dill and chili over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g white fish fillet
- 2 tbsp2 tbsp tamarind paste
- 3 cups720ml fish stock
- 2 tbsp2 tbsp fish sauce
- 2/3 cup100g fresh pineapple
- 11 tomato
- 1/2 cup50g bean sprout
- 44 okra pods
- 11 onion
- 2 clove2 clove garlic
- 22 scallion
- 2 tbsp2 tbsp cilantro
- 4 sprigs4 sprigs fresh dill
- 1 tsp1 tsp sugar
- 1/2 tsp1/2 tsp salt
- 22 small chili (optional)
- 1 tsp1 tsp vegetable oil
