Sour Fish Soup With Tamarind Pineapple And Okra Recipes
SOUR FISH SOUP WITH TAMARIND, PINEAPPLE, AND OKRA
Steps:
- In a 4-quart saucepan, heat the oil over medium heat. Add the onion and cook gently, stirring occasionally, for about 4 minutes, or until fragrant and soft. Add the salt, sugar, fish sauce, tamarind liquid, and water, raise the heat to high, and bring to a boil. Lower the heat to a simmer, add the catfish and pineapple, and simmer for 5 minutes, or until the catfish and pineapple are tender but still firm. If you are not serving the soup right away, turn off the heat and cover.
- Just before serving, return the soup to a simmer. Drop in the okra and cook for 2 minutes, or until tender but still firm. Add the tomatoes, bean sprouts, and cumin. When the bean sprouts have just wilted, after about 30 seconds, turn off the heat. Taste and add extra salt or fish sauce, if necessary. Ladle into a serving bowl, garnish with the cilantro, and serve immediately.
CANH CHUA CA - HOT SOUR FISH SOUP W/ PINEAPPLE
Another recipe from the In-Laws. This is a wonderful soup that is a common meal for my mother-in-law to make. It is so delicious I just had to have the recipe! My mother-in-law used catfish fillets, skin and all, I prefer to use the pre-diced chunks. Galangal is also known as Siamese Ginger. It can be found fresh, frozen, or dried at asian markets.
Provided by Kiersten Phae
Categories Asian
Time 30m
Yield 6 serving(s)
Number Of Ingredients 19
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.
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- In a large saucepan, heat the oil over medium heat. Add the onion and cook gently, stirring occasionally, for about 4 minutes, or until fragrant and soft. Add the salt, sugar, fish sauce, tamarind liquid and 5 1/2 cups water.
- Bring to a boil, lower the heat to a simmer, add the catfish and the pineapple, and simmer for 5 minutes, or until the catfish and pineapple are tender but still firm. If you are not serving the soup right away, turn off the heat and cover.
- Just before serving, return the soup to a simmer. Drop in the okra and cook for 2 minutes, or until tender but still firm. Add the tomatoes, bean sprouts and cumin. When the bean sprouts have just wilted, after about 30 seconds, turn off the heat.
- Taste and add extra salt or fish sauce, if necessary. Ladle into serving bowls and garnish with the cilantro.
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- For fried garlic, heat oil in a small saucepan to 160C, add garlic and stir continuously until golden (1-2 minutes), then remove garlic with a slotted spoon and drain on absorbent paper (hot oil can be reserved for another use).
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