Ingredients
- 1 tablespoon Cooking oil
- 4 cloves Garlic, peeled and chopped
- 400 g Snakehead, cleaned and sliced
- 1 liter Stock
- 4 Ladies fingers (okra), sliced
- 2 Tomatoes, cut into wedges
- 300 g Pineapple, peeled and sliced
- 75 g Yam, peeled and sliced
- 25 g Bean sprouts
- 50 g Tamarind pulp
- 3 tablespoons Fish sauce
- 1 tablespoon Sugar
- 1/4 teaspoon Salt, or to taste
- 1/4 teaspoon Ground white pepper, or to taste
- 2 Thai parsley leaves, chopped For garnishing
- 1 Red chili, sliced For garnishing
Instructions
- In a wok, heat oil and stir fry garlic until fragrant. Remove garlic and set aside for garnishing.
- Using the same oil, cook fish slices for 5 minutes.
- Pour in stock and bring to the boil until fish is cooked.
- Add ladies’ fingers, tomatoes, pineapple, yam and bean sprouts.
- Reduce heat and simmer for a few minutes.
- Add tamarind pulp and fish sauce, sugar and salt to taste.
- Ladle soup into a large bowl.
- Sprinkle with pepper and garnish with parsley, sliced chili and fried garlic.
- Serve hot with steamed rice.
2 Responses to “Tamarind Fish Soup (Canh Chua Ca)”
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Do you have a better Tamarind Fish Soup (Canh Chua Ca) recipe?
November 30th, 2009 at 6:50 pm
[...] Canh chua Vietnamese sour soup – typically include fish, pineapples, tomatoes, herbs, beansprouts, tamarind, and various kinds of vegetables; when made in style of a hotpot, it is called Lau Canh Chua. [...]
January 7th, 2010 at 3:38 am
I agree with the comment above by Vietname food, Canh Chua consist of fresh fish, tomatoes and herbs and veg. It’s very yummy and healthy, not may people fry the fish because it is healthier to eat it that way.