Sour Fish Soup With Tamarind Pineapple And Okra Food
VIETNAMESE SOUR SOUP (CANH CHUA)
Canh Chua is an iconic Vietnamese Sour Soup, loved for its broth that's sweetened by pineapple and garnished with fresh herbs!
Provided by Jeannette
Categories Dinner Lunch Main Course Side Dish Soup
Time 45m
Number Of Ingredients 17
Steps:
- Heat up a pot of water and bring it to a boil.
- Meanwhile, add 3 tbsp oil to a saucepan and brown the garlic on low heat for 5 minutes or until golden. Set aside for later.
- With the water boiling, season it with the tamarind powder, chicken bouillon powder, sugar and fish sauce. Bring the heat to a simmer as you prepare the fresh ingredients.
- Chop the pineapple into 4cm (1.6") long chunks.
- Cut the elephant ear plants into 4cm (1.6") long segments by slicing diagonally.
- Cut the okra in half using a diagonal slice.
- Cut the tomatoes into thick wedges.
- Finely chop the rice paddy herb and sawtooth coriander.
- Heat up a wok on high heat and add 4 tbsp oil in. Lower the heat to medium and brown the garlic for 30 seconds.
- Turn the heat back to high and add the fish steaks in to sear on both sides for 3 minutes each side.
- Bring the pot of seasoned water back to a boil and pour the fish and garlic in.
- Add the pineapple, elephant ear plant, okra, tomatoes and browned garlic to simmer for 10 minutes.
- Serve as is garnished with fried garlic, rice paddy herb and sawtooth coriander. Pour a small dish of fish sauce to use as a dip!
Nutrition Facts : Calories 566 kcal, Carbohydrate 20 g, Protein 103 g, Fat 9 g, SaturatedFat 3 g, Cholesterol 250 mg, Sodium 2015 mg, Fiber 2 g, Sugar 15 g, ServingSize 1 serving
SOUR FISH SOUP WITH TAMARIND RECIPE
Walk into almost any taqueria and you can get agua de tamarindo, a refreshingly tangy Mexican drink made from tamarind fruit. But tamarind is not just Mexican, and tamarindo is not just a drink.Wonderfully zingy, tart and piquant, with an intriguing herbal-floral note, the fruit's flavor shows up in a wide-reaching array of cuisines -- Southeast Asian, Indian, Middle Eastern, Chinese, Eastern and Northern African, and Caribbean. You find it in a sauce spooned over deep-fried fish in Thailand, or with spicy eggplant in India, or in a sour soup in Vietnam. A tamarind-laced, sweet-sour broth might punctuate a rich, meaty Iraqi stew. And yes, you also find it in zippy drinks from Egypt to Jamaica and throughout Latin America.Claudia Roden makes stunning use of it in her recipe for ingriyi, an Iraqi lamb, eggplant and tomato stew from her cookbook "The Book of Jewish Food." The meat and vegetables are cooked separately and drizzled with a sauce of tamarind and meat broth before baking. Each bite is a collage of tender lamb, silky eggplant and jammy tomato, brightened by deliciously tamarind-fruity juices.Poopa Dweck includes no fewer than nine recipes involving tamarind in her book "Aromas of Aleppo: The Legendary Cuisine of Syrian Jews." Aleppian Jews, she writes, flavor many dishes with tamarind, "a subtler souring agent than lemon, tangier than pomegranate syrup," with a "deeper flavor than tomato." It shows up in meatball dishes, mincemeat pies and bulgur salad.Popular across Southeast Asia are tamarind-spiked "sour soups." In "Into the Vietnamese Kitchen," Andrea Nguyen offers one that gains substance from lightly poached catfish; okra lends body, and barely cooked bean sprouts add crunch.You might think the best way to tamarind flavor is to use the pods themselves. Not so. Long, brittle pods of mature tamarind encase a dark, sticky, fruit that's veined with thick fibers and studded with seeds. You can buy the pods in Mexican markets, but shelling them and removing the fibers and seeds is messy and difficult. Then there's young tamarind -- which might sound delicate and tender, but its pale green flesh is lip-puckeringly acidic. It's used in some Thai dishes, but it's not as common an ingredient as the ripe fruit.The most convenient and effective way to cook with tamarind is to make what's known as "tamarind liquid." (In their books, Dweck and Nguyen include sections on how to make it.) You make the liquid using tamarind paste or pulp, which is the most widely available form of tamarind, sold at Asian and Indian markets. It comes in the form of a brick of seedless pulp, often labeled simply "tamarind." Wrapped in cellophane, the blocks keep indefinitely without refrigeration. Simmer the pulp in water, then let it sit for a while before passing it through a sieve to eliminate all the fiber. Freeze it in ice-cube trays for future use, or use it right away.Pre-processed tamarind pulp is a bit easier to manage, but it's a challenge to find. One reliable Thai product is labeled "Pure Fresh Tamarind (Concentrate)," and despite its name can be used straight out of the jar without dilution. It's comparable to the soaked and sieved pulp. But beware a dark, viscous fluid labeled "Tamarind concentrate" found in Indian stores. It tastes flat and metallic, with none of the fruity aroma of the other types of tamarind.A tart touchOnce you have a stash of tamarind liquid, you may find yourself adding it to anything that needs a tart touch. It makes a great salad dressing with nut or olive oil and can sub for lemon juice or vinegar in a marinade. I've even tried it in lemon bars (instead of lemon juice), with much success.Ethiopian-born chef Marcus Samuelsson knows exactly how to work the flavor. In his African-inspired "The Soul of a New Cuisine," he uses it to heighten a mustardy sauce for salmon kebabs. The tamarind zips through the rich, charred salmon to wonderful effect.Who knew that your agua de tamarindo would be the beginning of a trip around the world?
Provided by Cicely Wedgeworth
Categories MAINS, SOUPS, APPETIZERS
Time 30m
Yield Serves 4 to 6
Number Of Ingredients 13
Steps:
- In a large saucepan, heat the oil over medium heat. Add the onion and cook gently, stirring occasionally, for about 4 minutes, or until fragrant and soft. Add the salt, sugar, fish sauce, tamarind liquid and 5 1/2 cups water.
- Bring to a boil, lower the heat to a simmer, add the catfish and the pineapple, and simmer for 5 minutes, or until the catfish and pineapple are tender but still firm. If you are not serving the soup right away, turn off the heat and cover.
- Just before serving, return the soup to a simmer. Drop in the okra and cook for 2 minutes, or until tender but still firm. Add the tomatoes, bean sprouts and cumin. When the bean sprouts have just wilted, after about 30 seconds, turn off the heat.
- Taste and add extra salt or fish sauce, if necessary. Ladle into serving bowls and garnish with the cilantro.
CANH CHUA CA - HOT SOUR FISH SOUP W/ PINEAPPLE
Another recipe from the In-Laws. This is a wonderful soup that is a common meal for my mother-in-law to make. It is so delicious I just had to have the recipe! My mother-in-law used catfish fillets, skin and all, I prefer to use the pre-diced chunks. Galangal is also known as Siamese Ginger. It can be found fresh, frozen, or dried at asian markets.
Provided by Kiersten Phae
Categories Asian
Time 30m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Cut the midsection of the lemongrass into 1-2 inch pieces and smash them to release the aromatics.
- Heat the oil in a large sauce pan over medium-high heat.
- add the garlic, onion, lemongrass and galangal.
- saute 2-3 minutes or until the onion is soft but not brown.
- Add the pineapple, bamboo shoots, and mushrooms.
- cook while stirring for about 1 minute.
- Add the chicken (or fish) stock and turn the heat to high.
- Once it's boiling, add the tamarind, fish sauce, sugar, and salt.
- Stir well. Adjust seasonings to taste.
- Add the catfish and boil gentle for about 5 minutes, until the fish is opaque.
- Add the bean sprouts, mint, and green onion to the individual bowls.
- Ladle soup on top.
- Garnish with Cilantro and Serrano Chiles.
VIETNAMESE SWEET AND SOUR SOUP
This is a simplified but still flavorful version of my mom's Vietnamese Sweet and Sour soup and can be ready in under 30 minutes. Pineapple is used to sweeten the broth and lemons are used for the sour element. Easy and fast to prepare.
Provided by Ginger and Scotch
Categories Soup
Time 25m
Number Of Ingredients 13
Steps:
- Bring water or chicken stock* to a boil.
- Add tomato, pineapple juice and pineapple chunks and reduce heat to simmer for 5 minutes.
- Add shrimp, optional chili, lemon, sugar, and fish sauce and simmer 3-5 minutes or until shrimp is cooked.
- Add okra, bean sprouts and recao. Cover and remove from heat. Let stand 5 minutes.
- Salt to taste and garnish with scallions and cilantro.
Nutrition Facts : Calories 233 kcal, Carbohydrate 29 g, Protein 15 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 36 mg, Sodium 2516 mg, Fiber 1 g, Sugar 17 g, ServingSize 1 serving
VIETNAMESE SWEET & SOUR SHRIMP SOUP WITH PINEAPPLE (CANH CHUA TOM NAU THOM)
Looking for a taste of home? Check out this sweet and sour soup. A shrimp-based soup with a variety of fresh vegetables and herbs to produce contrasting yet complementary textures and flavors. Sweet, savory, sour, and spicy, this soup is the epitome of Vietnamese home cooking.
Provided by Vicky Pham
Categories side dish
Time 25m
Number Of Ingredients 13
Steps:
- Prep the ingredients: Devein the shrimp by inserting a toothpick underneath the vein and between the shells. Pull up to remove. Give the shrimp a quick rinse, if needed. Peel and finely dice the garlic cloves. Cut the pineapples into small bite-size chunks. If using large okra, halve at a diagonal. Otherwise, leave okra whole. Quarter the tomatoes. Set everything aside.
- In a medium-size pot, heat oil on medium-high. Add garlic and fry until golden brown. Set aside half of the fried garlic for garnish. Add chicken stock to the pot with the remaining garlic and bring the pot to a boil.
- Add tamarind pulp to a mesh strainer and lower it into the stockpot. Use the back of a spoon to help push the pulp through the strainer. Discard remains.
- Season stock with salt, fish sauce, and sugar to taste.
- Add shrimp. When shrimp start to turn color, add okra and pineapple. Cook for 1-2 minutes. Lastly, add tomatoes and immediately turn off the heat.
- Garnish soup with fried garlic from earlier, Thai chili peppers, and either rice paddy herbs, Thai basil, culantro, or cilantro. Serve with steamed rice and one of the following traditional Vietnamese protein dishes for a complete meal.
Nutrition Facts : Calories 224, Fat 10, SaturatedFat 1, Carbohydrate 32, Fiber 3, Sugar 24, Protein 5, Sodium 2066, Cholesterol 9
SOUR FISH SOUP WITH TAMARIND, PINEAPPLE, AND OKRA
Rich with contrasts, this soup is easy to like. The tamarind and pineapple provide a sweet-and-sour edge, while the okra, tomato, and bean sprouts offer spongy, soft, and crunchy textures. The catfish and cumin ground the dish with their pungent, earthy qualities. If rice paddy herb (rau om) is available, use it for a citrusy accent. Sour fish soups are eaten throughout Southeast Asia. The Viet version often includes sliced taro stems (bac ha), a flavorless ingredient known for its ability to absorb other flavors. I generally omit the stems because they don't contribute much to the soup, and instead increase the amount of okra, which is added at the end. If you can't find fresh okra, use frozen whole okra, thawing it and slicing it before you add it to the pan. When fresh or frozen pineapple isn't around, don't resort to canned. It is not the same. The soup will be a bit tangier but equally sensational without the pineapple.
Yield serves 4 to 6 with 2 or 3 other dishes
Number Of Ingredients 14
Steps:
- In a 4-quart saucepan, heat the oil over medium heat. Add the onion and cook gently, stirring occasionally, for about 4 minutes, or until fragrant and soft. Add the salt, sugar, fish sauce, tamarind liquid, and water, raise the heat to high, and bring to a boil. Lower the heat to a simmer, add the catfish and pineapple, and simmer for 5 minutes, or until the catfish and pineapple are tender but still firm. If you are not serving the soup right away, turn off the heat and cover.
- Just before serving, return the soup to a simmer. Drop in the okra and cook for 2 minutes, or until tender but still firm. Add the tomatoes, bean sprouts, and cumin. When the bean sprouts have just wilted, after about 30 seconds, turn off the heat. Taste and add extra salt or fish sauce, if necessary. Ladle into a serving bowl, garnish with the cilantro, and serve immediately.
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- Add the remaining 4 cups of water to the pot. Pour the reserved tamarind liquid into the pot through a sieve. Use a spoon to press as much tamarind pulp through the sieve into the soup as possible, discarding the seeds and fibre. Add the soy sauce, sugar and salt to the pot and bring to a boil. Add the pineapple, okra and celery and simmer over medium heat for 2 – 3 minutes. Remove the pot from the heat and add the tomato wedges, bean sprouts and tofu.
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From eatyourbooks.com
From eatyourbooks.com
SOUR FISH HEAD SOUP (CANH CHUA DAU CA) RECIPE - FOOD NEWS
The tamarind and pineapple provide a sweet-and-sour edge, while the okra Boil the fish head for a total of 10 minutes. * Transfer to a soup tureen, sprinkle on …
From foodnewsnews.com
From foodnewsnews.com
FISH AND TAMARIND SOUP RECIPE - FOOD NEWS
Crecipe.com deliver fine selection of quality Fish and tamarind soup recipes equipped with ratings, reviews and mixing tips. Get one of our Fish and tamarind soup recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 1 1/2 tablespoons Vietnamese fish sauce. 1/4 cup tamarind liquid. 3/4 pound catfish fillet, cut into 1-inch pieces. …
From foodnewsnews.com
From foodnewsnews.com
SOUR FISH SOUP WITH TAMARIND | RECIPE | RECIPES, FISH SOUP ...
Sep 30, 2014 - Walk into almost any taqueria and you can get agua de tamarindo, a refreshingly tangy Mexican drink made from tamarind fruit. But tamarind is not just Mexican, and tamarindo is not just a drink.Wonderfully zingy, tart and piquant, with an intriguing herbal-floral note, the fruit's flavor shows up...
From pinterest.com
From pinterest.com
SOUR FISH SOUP WITH TAMARIND PINEAPPLE AND OKRA RECIPES
sour fish soup with tamarind pineapple and okra recipes Add the salt, sugar, fish sauce, tamarind liquid, and water, raise the heat to high, and bring to a boil. Lower the heat to a simmer, add the catfish and pineapple, and simmer for 5 minutes, or until the catfish and pineapple are tender but still firm.
From tfrecipes.com
From tfrecipes.com
VIETNAMESE SWEET AND SOUR FISH SOUP- “CANH CHUA CA” RECIPE ...
Then add pineapple, tomatoes and okra (optional). Stir liquid and cook for 2-3 minutes. Add lime juice from quartered lime wedges, taste soup, add fish sauce and adjust seasonings (salt, sugar, tamarind, fish sauce) to taste. If it’s a little sour add sugar and add more salt/umami with more fish sauce.
From whiskeyandbooch.com
From whiskeyandbooch.com
SOUR FISH SOUP WITH TAMARIND, PINEAPPLE, AND OKRA (CANH ...
Sour Fish Soup with Tamarind, Pineapple, and Okra (Canh Chua Ca) Adapted from "Into the Vietnamese Kitchen" by Andrea Nguyen Serves 32 to 48 1/2 cup oil 8 small onions, thinly sliced 2 Tbsp salt 1/4 cup sugar 3/4 cup fish sauce 3 to 4 packets of tamarind powder (Knorr Sinigang Sa Sampalok Original Tamarind Soup Mix) 8 to 11 quarts water 10 lb catfish steaks, or other …
From pastebin.com
From pastebin.com
10 BEST THAI TAMARIND SOUP RECIPES | YUMMLY
okra, tomatoes, fish sauce, long beans, water, tamarind, taro and 9 more Vietnamese Sweet and Sour Soup (canh chua) A Tast of Joy and Love rice, garlic, tamarind, chicken broth, okra, pineapple chunks and 7 more
From yummly.com
From yummly.com
SWEET AND SOUR FISH SOUP - ALL INFORMATION ABOUT HEALTHY ...
Canh Chua Ca (Sweet and Sour Fish Soup) Recipe - Food.com great www.food.com. Combine liquid, sugar, tomatoes, celery and fish sauce, and simmer for 15 minutes. Add fish, bean sprouts and chilies and simmer for 3 minutes. Serve in individual soup bowls and garnish with plenty of mint, sweet basil or coriander, or all three. Serve with a side dip of Vietnamese Fish Sauce …
From therecipes.info
From therecipes.info
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