Canh Chua Cá (Sour Fish Soup)

Instructions

1. 1In a large heavy-bottomed pot, bring 6 cups of water to a rolling boil over high heat, about 100°C. Add the 2 tablespoons of tamarind paste and stir vigorously with a whisk until it is completely dissolved into the water.
2. 2Reduce the heat to medium-low, about 150°C, and add the 1 cup of tomato wedges, 1 cup of pineapple chunks, 1/2 cup of sliced okra, 2 thinly sliced shallots, and 1 minced clove of garlic to the pot. Cover the pot and let the mixture simmer gently for 10 minutes, or until the vegetables begin to soften.
3. 3Carefully add the about 450 g of catfish fillets, cut into chunks, to the simmering liquid. Cook for 5 to 7 minutes, or until the fish is opaque and flakes easily with a fork. The internal temperature of the fish should reach 63°C.
4. 4Stir in the 2 tablespoons of fish sauce and 1 tablespoon of sugar until fully combined. Add the 1 cup of bean sprouts and cook for 1 more minute, just until they are slightly tender but still have a crisp bite.
5. 5Remove the pot from the heat. Stir in the 1/4 cup of chopped cilantro. Serve the Canh Chua Cá hot immediately.

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