Sweet and Sour Fish Soup
A savoury and hearty fish soup, this Vietnamese version has catfish, luffa, pineapple, sawtooth herb, rice paddy herb, tamarind and fish sauce for a tangy kick.
Catfish, luffa, pineapple, sawtooth herb and rice paddy herb in authentic Vietnamese sauce.
- 4 tbspVegetable oil
- 2cloves Garlic, sliced
- 2stalks Lemongrass, smashed
- 1Brown onion, sliced
- 1Tomato, large
- 2 tbspTamarind paste
- 1.2 LWater
- 300 gCatfish fillets
- 100 gAngled Luffa, cut into chunks
- 100 gPineapple, cut into chunks
- 4 tbspFish Sauce
- 2stalks Sawtooth herbs, chopped (aka Saw Leaf)
- 2stalks Rice paddy herb
1) Heat oil, then add garlic, lemongrass along with onions and sauté until fragrant. Coarsely chop the tomato in a blender and add to the onion mixture.
2) Combine a little water with tamarind paste, then strain to remove seeds and stems.
3) Pour the tamarind paste into a pot along with the remaining amount of water and add fish fillets, angled luffa pieces and pineapples. Bring to a boil and simmer for 10 minutes.
4) Season soup with fish sauce and add the freshly chopped herbs to the soup just before serving.
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