Tamarind Catfish Soup with Pineapple — Canh Chua Ca
Mekong sour tamarind fish soup with catfish, pineapple, tomato, okra, and bean sprouts in a sweet-sour broth perfumed with rice paddy herb and Thai basil, served alongside jasmine rice for ladling broth and fish over.
Vietnamese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Mince shallot and garlic. Bruise lemongrass with knife back. Halve tomatoes into wedges, cube pineapple, slice okra into 2cm pieces, slice chillies into rings, quarter limes. Rinse rice until water runs clear.
Boil
Add rice to pot with 360ml cold water and pinch of salt. Bring to boil over high heat 3 minutes, cover, reduce to lowest heat 12 minutes until grains turn fluffy and tender.
Saute
Heat oil in pot over medium heat 1 minute. Add shallot, garlic, lemongrass 1 minute until fragrant. Stir in tomato wedges 2 minutes until edges soften and skins blister gently into oil.
Simmer
Pour in 1200ml cold water and tamarind concentrate, bring to boil over high heat 5 minutes. Drop to gentle simmer 5 minutes until tamarind dissolves and broth turns cloudy amber with deep sour-fruity perfume.
Build
Slide catfish into broth over low heat with pineapple, okra, fish sauce, sugar, salt. Bare simmer 8-9 minutes until fish flakes cleanly with fork and pineapple turns translucent.
Plate
Pick rice paddy herb and Thai basil leaves off heat. Ladle soup into deep bowls with bean sprouts on top, scatter herbs, chilli, fried shallot. Serve rice and lime alongside for spooning.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.