Sour Fish Soup
Cahn Chua Ca - Vietnam
Nearly every country
in Southeast Asia has its own version of sour fish soup. Loaded with fish,
vegetables and fruit, this southern Vietnamese version is herbaceous, spicy,
fruity, tangy, sweet and savory. Serve with steamed rice on the side.
1 whole catfish, striped
bass, sea
bass or red
snapper, 2 lb (1 kg)
1 tablespoon Vietnamese fish
sauce
1/4 teaspoon freshly
ground pepper
1 green (spring) onion,
thinly sliced
Fish Soup
1 tablespoon vegetable
oil
2 shallots,
thinly sliced
3 lemongrass
stalks, cut into 2-inch (5-cm) lengths and crushed
6 cups (48 fl oz/1.5 l)
water or chicken stock
2 oz (60 g) tamarind
pulp, chopped
1 cup (8 fl oz/250 ml)
boiling water
1 cup (6 oz/185 g) diced
pineapple
1/2 cup (2 1/2 oz/75 g)
drained, canned sliced bamboo
shoots
2 fresh small red chili
peppers, seeded and thinly sliced
1 tablespoon sugar
2 tablespoons Vietnamese fish
sauce, or to taste
2 small, firm tomatoes,
cut into wedges
1 cup (2 oz/60 g) bean
sprouts
Salt
and freshly ground pepper
Fresh cilantro
(fresh coriander) sprigs or slivered fresh mint
leaves
1 lime, cut into wedges
Fillet the fish and
reserve the head, bones and scraps. Cut the fillets into 1-inch (2.5-cm) cubes
and place in a bowl with the fish sauce, pepper and green onion. Toss gently to
mix, then let marinate at room temperature while you make the soup.
To make the soup, in a
large saucepan over medium heat, warm the oil. When the oil is hot, add the
shallots, lemongrass, and the fish head, bones and scraps; sauté gently without
browning until fragrant, 3-5 minutes. Add the water or chicken stock and bring
to a boil. Reduce the heat to low and simmer the stock uncovered for 20 minutes.
Meanwhile, in a small
bowl, soak the tamarind pulp in the boiling water for 15 minutes. Mash with the
back of a fork to help dissolve the pulp. Pour through a fine-mesh sieve into
another small bowl, pressing against the pulp to extract as much flavorful
liquid as possible. Discard the pulp and set the liquid aside.
Pour the stock through a
fine-mesh sieve into a large saucepan. Discard the contents of the sieve. Bring
the stock to a boil. Stir in the tamarind liquid, pineapple, bamboo shoots,
chilies, sugar and fish sauce. Reduce the heat to medium and simmer for 1
minute. Add the tomatoes and fish cubes and continue to simmer until the fish
turns opaque and feels firm to the touch, 3-5 minutes. Add the bean sprouts and
season to taste with salt and pepper.
Ladle the soup into
warmed soup bowls and garnish with cilantro or mint. Serve with lime wedges.
Per
Serving
Calories: 131
Carbohydrates: 16g
Fat: 5g
Sodium: 324mg
Cholesterol: 17mg
Protein: 8g