Hot And Sour Catfish Soup Recipes

HOT AND SOUR CATFISH SOUP

Steps:

• Cut catfish into large chunks (2 bites per piece).
• Place in dutch oven and add all ingredients from Scallions to Lemon Juice.
• Stir mixture to coat fish and let marinade for 10-15 minutes.
• Cook fish and marinade mixture over medium heat for 5-7 minutes.
• Stir mixture and cook 2 minutes more.
• Add chicken broth and bring to a boil.
• Boil 5 minutes stirring occasionally.
• Lower heat to simmer and add celery, sprouts, cumin and cilantro.
• Simmer for 3-5 minutes.
• Spoon fish soup over rice if desired, and enjoy.

CATFISH SOUP

Steps:

• Bring the dashi to a simmer in a 4-quart saucepan over medium heat. Add the lemongrass, galangal, cilantro, habanero, fish sauce and lime juice and bring the liquid to a simmer. Add the catfish and the coconut milk and cook until the fish is just cooked through, about 4 to 5 minutes. Remove from the heat, ladle into soup bowls and serve immediately.

HOT & SOUR FISH SOUP

Steps:

• Put the coriander seeds and galangal or ginger in a saucepan. Pour in the stock, bring to the boil, then simmer gently for 5 mins. Leave to stand for 10 mins.
• Meanwhile, cook the noodles following pack instructions. Drain and keep warm. Return stock to the boil. Add the fish sauce, chillies and garlic, reduce the heat and simmer for 2 mins. Add the prawns and salmon, return to a simmer and cook gently for about 5 mins until both are firm and cooked. Add the spring onions, herbs and lime juice, to taste.
• Divide the noodles between soup bowls. Using a slotted spoon, lift out the prawns and fish, and place on the noodles. Season the hot stock, pour into the bowls and serve with Spring rolls on the side.

HOT AND SOUR SOUP

Steps:

• In a Dutch oven, brown pork in oil until no longer pink; remove meat and keep warm. Add mushrooms; saute until tender. Set aside and keep warm. , Add the broth, soy sauce, chili garlic sauce and pepper to the pan. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Return the meat and mushrooms to the pan. Stir in the tofu, bamboo shoots, water chestnuts and vinegar. Simmer, uncovered, for 10 minutes., In a small bowl, combine cornstarch and water until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in sesame oil. Garnish servings with onions.

CATFISH SOUP

Steps:

• In a saucepan, saute the onion, celery and garlic in oil for 3 minutes (some onion pieces will be lightly browned). Stir in the tomatoes, water, bay leaves, orange peel, parsley, salt, thyme, pepper and cayenne. Bring to a boil. Reduce heat; cover and simmer for 20 minutes., Stir in catfish; return to a boil. Reduce heat; cover and simmer for 5 minutes or until fish is tender. Discard bay leaves and orange peel.

CANH CHUA CA - HOT SOUR FISH SOUP W/ PINEAPPLE

Steps:

• Cut the midsection of the lemongrass into 1-2 inch pieces and smash them to release the aromatics.
• Heat the oil in a large sauce pan over medium-high heat.
• add the garlic, onion, lemongrass and galangal.
• saute 2-3 minutes or until the onion is soft but not brown.
• Add the pineapple, bamboo shoots, and mushrooms.
• cook while stirring for about 1 minute.
• Add the chicken (or fish) stock and turn the heat to high.
• Once it's boiling, add the tamarind, fish sauce, sugar, and salt.
• Stir well. Adjust seasonings to taste.
• Add the catfish and boil gentle for about 5 minutes, until the fish is opaque.
• Add the bean sprouts, mint, and green onion to the individual bowls.
• Ladle soup on top.
• Garnish with Cilantro and Serrano Chiles.