Canh chua cá (sweet-sour tamarind fish soup with pineapple)

An everyday soup of the Mekong Delta: a broth tangy from tamarind, sweet from pineapple, with fish, tomato and crisp vegetables. Eaten with rice.

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Method

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1. Toss the fish with 1 tbsp fish sauce.
2. Fry the garlic in the oil in a pot until golden, and set half aside to serve.
3. Pour in the water, stir in the tamarind paste and sugar, and bring to the boil.
4. Add the pineapple, okra and tomato, and cook for 5 minutes. ⏱ Timer: 5 min
5. Add the fish, and cook over low heat for 5-6 minutes, until cooked through. Season with the remaining fish sauce and salt: it should be sour, sweet and salty at once. ⏱ Timer: 5 min
6. Add the bean sprouts, and take off the heat immediately.
7. Serve sprinkled with the fried garlic, herbs and chilli, with rice.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Can be made the same way with prawns, which only need 2-3 minutes of cooking.
• Tamarind's strength varies by brand; add it to taste.

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