DinnerMain CourseSoup

Canh Chua Cá (Vietnamese Sour Fish Soup)

Name: Canh Chua Cá (Vietnamese Sour Fish Soup)
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4 porties
Cuisine: vietnamese
Ingredients: 500 g firm white fish fillet cut into 2-inch pieces; 3 el fish sauce; 2 el sugar; 2 el tamarind concentrate; 1 el vegetable oil; 3 teentje garlic minced; 1 st shallot thinly sliced; 1 kopje pineapple cubed; 2 st tomato cut into wedges; 6 st okra sliced; 1 kopje bean sprout; 1 kopje elephant ear stem (bac ha) sliced, optional (optioneel); 1 st long green chili sliced; 0,25 kopje culantro chopped; 0,25 kopje rice paddy herb (ngo om) chopped (optioneel); 1 el fried shallot (optioneel); 6 kopje water

This vibrant and flavorful Vietnamese sour fish soup balances sweet, sour, salty, and spicy notes. It's a comforting and healthy meal, perfect for a light dinner or served with rice.

Een origineel recept van Forkin

Totale tijd: 50 min
Porties: 4
Moeilijkheid: Gemiddeld
Per portie: 241 kcal

Allergeneninformatie: kan vis en soja bevatten. Controleer bij een allergie altijd de verpakking van de ingrediënten.

Mise-en-place

Ingrediënten

500 gfirm white fish fillet, cut into 2-inch pieces
3 elfish sauce
2 elsugar
2 eltamarind concentrate
1 elvegetable oil
3 teentjegarlic, minced
1 stshallot, thinly sliced
1 kopjepineapple, cubed
2 sttomato, cut into wedges
6 stokra, sliced
1 kopjebean sprout
1 kopjeelephant ear stem (bac ha), sliced, optional(optioneel)
6 kopjewater

garnish

1 stlong green chili, sliced
0,25 kopjeculantro, chopped
0,25 kopjerice paddy herb (ngo om), chopped(optioneel)
1 elfried shallot(optioneel)

Keukengerei

large pot · cutting board · knife

De bereidingswijze

Stap voor stap

1
Marinate the fish pieces with a pinch of salt and pepper for at least 15 minutes.
Ongeveer 15 min
Tip van de kok: This step helps season the fish and firm it up slightly.
2
In a large pot, heat the vegetable oil over medium heat.
Ongeveer 1 min
3
Add the minced garlic and sliced shallot, then sauté until fragrant, about 1-2 minutes.
Ongeveer 2 min
Tip van de kok: Be careful not to burn the garlic.
4
Pour in the water and bring it to a boil.
Ongeveer 5 min
5
Stir in the fish sauce, sugar, and tamarind concentrate.
Ongeveer 1 min
Tip van de kok: Taste and adjust the seasoning to your preference – it should be a balance of sour, sweet, and salty.
6
Add the pineapple and cook for 5 minutes.
Ongeveer 5 min
Tip van de kok: Pineapple adds a natural sweetness and tartness to the broth.
7
Gently add the marinated fish pieces to the simmering broth.
Tip van de kok: Do not stir too vigorously to prevent the fish from breaking apart.
8
Add the tomato wedges, okra, and elephant ear stem (if using) and cook for another 5-7 minutes, or until the fish is cooked through and vegetables are tender-crisp.
Ongeveer 7 min
9
Stir in the bean sprouts and cook for just 1 minute more.
Ongeveer 1 min
Tip van de kok: Bean sprouts should remain slightly crunchy.
10
Ladle the soup into bowls.
Ongeveer 1 min
11
Garnish with sliced long green chili, chopped culantro, chopped rice paddy herb, and fried shallots before serving.
Ongeveer 1 min
Tip van de kok: These garnishes add essential aroma and freshness.

Per portie

Voedingswaarden

71%Score

Calorieën: 241,3kcal
Eiwit: 25,5g
Koolhydraten: 26,1g
Vet: 5,1g
Vezels: 3,1g
Suiker: 17,1g

Geschat op basis van de hoeveelheden ingrediënten in het recept. Waarden kunnen per merk en vervanging verschillen.

Goed bewaren

Bewaren

Store leftover soup in an airtight container in the refrigerator.

Opwarmen

Gently reheat on the stovetop over medium-low heat until warmed through, being careful not to overcook the fish.