Canh Chua Cá (Sour Fish Soup)

Instructions

1. 1Prepare the tamarind water: Place the 2 tablespoons of tamarind pulp in a small bowl and add 1 cup of warm water. Let it soak for 10 minutes. After soaking, use your fingers or a spoon to squeeze the pulp to release its flavor into the water. Strain the liquid into a separate bowl, discarding the solid pulp. You should have about 1 cup of tamarind water.
2. 2Sauté the aromatics: Place a large pot over medium heat (around 162.8°C / 163°C). Add a small amount of cooking oil (not listed, use water if oil is not available). Add the 2 cloves of minced garlic and 1 tablespoon of minced shallots to the pot. Cook, stirring constantly, for 1 to 2 minutes until they are fragrant but not browned.
3. 3Start the soup base: Pour the 6 cups of water into the pot with the aromatics. Add the reserved 1 cup of tamarind water, 2 tablespoons of fish sauce, and 1 tablespoon of sugar. Stir everything together and bring the mixture to a rolling boil over high heat (around 232.2°C / 232°C).
4. 4Cook the fish and vegetables: Carefully add the about 450 g of catfish fillets, 1 cup of pineapple chunks, 2 quartered medium tomatoes, and 1 cup of sliced okra to the boiling liquid. Reduce the heat to medium-low (around 121.1°C / 121°C) and let it simmer gently for 8 to 10 minutes, or until the catfish is opaque and flakes easily with a fork. The internal temperature of the fish should reach 63°C.
5. 5Add the bean sprouts: Stir in the 2 cups of bean sprouts and cook for just 1 minute more. You want them to be slightly tender but still have a crisp texture.
6. 6Serve the soup: Ladle the hot soup into bowls. Garnish generously with the 1/4 cup of chopped cilantro before serving immediately.

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