Canh Chua Ca (Sour Fish Soup)

Instructions

1. 1Prepare your ingredients: Cut the about 450 g Catfish fillets into 2.54 cm pieces. Dice the 2 medium Tomatoes. Cut the 1 cup Pineapple into 2.54 cm chunks. Slice the 6 pods Okra into 0.635 cm thick rounds. Mince the 2 cloves Garlic.
2. 2In a large 6-quart pot, combine the 6 cups of Water with the 2 tbsp Tamarind paste, 2 tbsp Fish sauce, and 1 tbsp Sugar. Add the minced 2 cloves Garlic. Bring this mixture to a rolling boil over high heat, about 5-7 minutes.
3. 3Add the diced 2 medium Tomatoes, 1 cup Pineapple chunks, and 0.635 cm sliced 6 pods Okra to the boiling liquid. Reduce the heat to medium-low, cover the pot, and simmer for 10 minutes, until the okra is tender.
4. 4Gently add the about 450 g Catfish pieces and the 1 cup Bean sprouts to the pot. Continue to simmer over medium-low heat for 5-7 minutes, or until the catfish is opaque and flakes easily with a fork. The internal temperature of the fish should reach 63°C.
5. 5Remove the pot from the heat. Stir in the 2 tbsp Cilantro. Serve the Canh Chua Ca hot immediately.

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