Canh Chua Cá (Sour Fish Soup)

Ingredients

• 1 lb Catfish fillets
• 1 cup Pineapple chunks
• 2 medium Tomatoes, quartered
• 2 cups Bean sprouts
• 1 cup Okra, sliced
• 2 tbsp Tamarind pulp
• 2 tbsp Fish sauce
• 1 tbsp Sugar
• 2 cloves Garlic, minced
• 1 tbsp Shallots, minced
• 1/4 cup Cilantro, chopped
• 6 cups Water

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 325°F / 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 450°F / 232°C).
4. 4Cook the fish and vegetables: Carefully add the 1 lb 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 250°F / 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 145°F (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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