Canh Chua Cá (Vietnamese Sour Fish Soup)

Ingredients

• 1 pound Catfish fillets
• 3 tablespoons Tamarind paste
• 2 medium Tomatoes
• 1 cup Pineapple chunks
• 1 cup Bean sprouts
• 1/2 cup Okra
• 2 cloves Garlic
• 1 medium Shallots
• 2 tablespoons Fish sauce
• 1 tablespoon Sugar
• 1/4 cup Cilantro
• 6 cups Water

Instructions

1. 1In a large heavy-bottomed pot, add the 6 cups of water. Bring the water to a rolling boil (212°F / 100°C) over high heat. Add the 3 tablespoons of tamarind paste and stir continuously with a spoon until it is fully dissolved into the water, which will take about 1-2 minutes.
2. 2While the water is still boiling, prepare the vegetables. Cut the 2 medium tomatoes into 1-inch (2.5 cm) wedges. Mince the 2 cloves of garlic very finely. Mince the 1 medium shallot very finely. Add the 1 cup of pineapple chunks, the 1/2 cup of okra, the prepared 2 medium tomatoes, the minced 2 cloves of garlic, and the minced 1 medium shallot to the pot.
3. 3Reduce the heat to medium-low (around 180-190°F / 82-88°C) so the soup maintains a gentle simmer, with small bubbles breaking the surface. Cook for 10 minutes, or until the tomatoes and okra have softened slightly.
4. 4While the soup simmers, cut the 1 pound of catfish fillets into 2-inch (5 cm) pieces. Carefully add the catfish pieces to the simmering soup. Cook for 5-7 minutes, or until the fish flakes easily with a fork and reaches an internal temperature of 145°F (63°C); the fish will turn opaque white.
5. 5Add the 2 tablespoons of fish sauce and the 1 tablespoon of sugar to the soup. Stir gently to combine all ingredients.
6. 6Add the 1 cup of bean sprouts to the pot. Stir them into the hot soup and cook for 1 minute, or until they are just slightly softened but still retain a crisp bite.
7. 7Remove the pot from the heat. Roughly chop the 1/4 cup of cilantro. Ladle the hot soup into serving bowls and garnish each bowl with the chopped 1/4 cup of cilantro. Serve immediately.

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