Sour Fish Soup With Tamarind Food

SOUR FISH SOUP WITH TAMARIND RECIPE

Sour fish soup with tamarind Recipe image

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

Ingredients

1 tablespoon oil
1 small yellow onion, thinly sliced
3/4 teaspoon salt
1 1/2 teaspoons sugar
1 1/2 tablespoons Vietnamese fish sauce
1/4 cup tamarind liquid
3/4 pound catfish fillet, cut into 1-inch pieces
1 cup bite-sized chunks fresh or frozen pineapple, not canned (optional)
10 to 12 (about 1/3 pound) okra, stemmed and cut into 1-inch pieces
1/2 pound tomatoes, cored, halved horizontally, seeded and cut into wedges
2 cups (about 1/3 pound) bean sprouts
1 teaspoon ground cumin
5 or 6 sprigs cilantro, coarsely chopped

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.

SWEET-AND-SOUR THAI FISH SOUP

Sweet-and-Sour Thai Fish Soup image

Provided by Food Network

Time 42m

Yield 4 servings

Number Of Ingredients 17

Ingredients

1 cup uncooked long-grain rice
4 shallots, peeled and coarsely chopped
1 garlic clove, minced
1/2 cup chopped cilantro, plus 1/4 cup cilantro leaves
1 tablespoon grated fresh ginger
1 tablespoon tamarind paste, softened with 2 tablespoons water, (use 1 tablespoon lime juice if tamarind paste is not available)
1 anchovy fillet
2 teaspoons brown sugar
1/8 teaspoon cayenne
1 teaspoon fish sauce
3 cups clam juice
1 to 2 pounds white fish fillets (cod, halibut, or snapper), skinned and cut into 1-inch pieces
2 cups shredded iceberg lettuce
6 radishes, thinly sliced
1 cup snow peas
2 scallions, sliced
1/2 small cucumber, peeled, trimmed, seeded, and cut into thin julienne strips

Steps:

In a large pot of salted, boiling water, cook rice until tender. Drain, set aside, and keep warm.
In a food processor or blender, combine shallots, garlic, chopped cilantro, ginger, tamarind paste, anchovy, and brown sugar and puree until smooth.
In a soup pot, combine puree, cayenne, fish sauce, and clam juice and bring to a boil. Add fish and let simmer for 5 minutes. Add rice and simmer for 2 minutes. Remove soup from the heat and stir in lettuce, radishes, and snow peas. Ladle soup into bowls and serve sprinkled with scallions, cilantro leaves, and cucumber.

FILIPINO SINIGANG (TAMARIND SOUP)

Filipino Sinigang (Tamarind Soup) image

Make and share this Filipino Sinigang (Tamarind Soup) recipe from Food.com.

Provided by dageret

Categories Pork

Time 1h30m

Yield 10-12 serving(s)

Number Of Ingredients 10

Ingredients

3 lbs pork ribs, chopped into 1 inch pieces
2 tablespoons minced garlic
1 medium onion, chopped
1 packet sinigang tamarind soup mix (found in international food section)
16 cups water
1 bok choy, chopped in 1 to 2 inch slices
1 daikon radish, chopped in thin round slices (optional)
1 small tomatoes, chopped fine (optional)
2 small potatoes, chopped in large chunks (optional)
salt

Steps:

Saute ribs garlic onions and salt to taste until brown.
In Separate large pot add water Sinigang tamarind soup packet (found in international food section) to taste I like the whole packet but less is more in this case if it is to sour for you.
Remember you can eat this with rice.
Then add the tomato and the pork, cook on medium heat for about 40 min and then add the potatoes cook for another 10 min and then add the Daikon Radish and the Bok choy cook about 10 more min.
It is good if the meat easily comes away from the bone.
You can eat this straight or over rice or both.

Nutrition Facts : Calories 463.9, Fat 34.6, SaturatedFat 12.6, Cholesterol 125.1, Sodium 137.4, Carbohydrate 3.4, Fiber 1.1, Sugar 1.5, Protein 33.3

VEGETARIAN SINIGANG (FILIPINO TAMARIND OR SOUR SOUP)

Vegetarian Sinigang (Filipino Tamarind or Sour Soup) image

So Vegetarian is almost an unheard of word in the Philippines, but while in college I still wanted the Filipino tastes while trying to be vegetarian. Since all of the recipes I know had meat (even the veggies are cooked in pork) I had to come up with some of my own. This is one of those. Tofu sinigang apparently isn't unheard of in the Philippines but this recipe came out of trial and error. The soup is pretty sour cooked to "full strength" but can make a pretty nice fast meal with rice.

Provided by MC Baker

Categories Soy/Tofu

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 (14 ounce) can diced tomatoes or 3 peeled chopped tomatoes, with their juice
1 large potatoes or 3 small potatoes, diced to 1 inch cubes
1 large bok choy or 1 large other greens
1 cup fresh green beans, cut into 1 inch pieces
1 lb tofu, diced to 1 inch cubes
1 chayotes or 1 zucchini, diced to 1 inch cubes
1 medium onion, diced small
4 garlic cloves
2 sour tamarind pods or 2 two sweet tamarind pods and juice of one limes
salt
pepper
6 cups water (approximate, adjust this to your liking) or 6 cups stock (approximate, adjust this to your liking)

Steps:

Chop all vegetables. If you use chayote, just cut it in half from where the dip is. It's similar to a mango with the shape of the pit being flat, but the pit is soft unlike in a mango so there's no need to cut around it. Remove the pit/seed from the two halves. Dice, peeling is not necessary.
A note about the tamarind soup mix: If you're vegetarian or sensitive to MSG check the ingredients on the packet. I think they all have MSG, and most have pork, fish or beef in them. I found tamarind broth cubes (listed as tamarind powder b/c Zaar doesn't recognize it) which have less of those things in them which is great, but the best is if you can find real tamarind. I have found both of these in Asian grocery stores in the US, though you can occasionally find them in the ethnic foods isle of a grocery store. If you're using tamarind remove the hard outer shell. The insides feel and sometimes smell like the insides of raisins or prunes. If the tamarind tastes sweet it's not going to give you the right flavor for the soup, but can still be close with kalamansi or lemon juice added. It should be a sour taste. Soak the tamarind pulp, seeds and all, in 1 cup of warm water. Mash this with a fork to remove most of the tamarind from the seeds. Fish out the seeds and the membranes and reserve the liquid to add after potatoes are cooked.
Cook potatoes in water with a touch of salt for about 10 minutes, or until almost cooked through.
Add remaining veggies and seasoning and cook 10-15 minutes more, or until veggies are cooked to desired consistency.
Taste broth and adjust water and tamarind seasoning and salt to your liking. Keep in mind that if you're serving this with rice, as I always do, you probably want more intense flavors and a more stew like consistency.
I typically double this recipe since it keeps well in the refrigerator and it gets eaten quite quickly even with just me and my husband. It is important to cook the potatoes before you cook the other veggies because the acid from the tomatoes and the tamarind mix prevent the potatoes from ever cooking through if you add them straight away. The quantities are still an approximation as I've never measured, so if you make this I'd love if you gave me feedback about your input on amounts of water, what seasoning you used etc.

HOT AND SOUR FISH SOUP

Hot and Sour Fish Soup image

Dtom Yam Gkoong. An authentic Thai dish from cooking instructer, Kasma Loha-unchit Clark, www.thaifoodandtravel.com

Provided by Mrs. Grosh

Categories Clear Soup

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 15

Ingredients

1 1/2 quarts water or 1 1/2 quarts mild soup stock, salted with
fish sauce, to the desired saltiness
1 lb trout (pan fried)
4 -5 stalks fresh lemongrass (dta-krai)
8 thin slices fresh ginger (kha)
4 -6 kaffir lime leaves, torn (bai ma-gkrood)
15 -20 whole Thai chiles, stem removed and bruised with the back of a cleaver (prik kee noo)
1 small shallot, quartered and sliced crosswise 1/4-inch thick
2 -3 tablespoons roasted chili paste (nahm prk pow)
1 tablespoon tamarind pulp, mixed with 1/2 cup of hot water, pulp removed (the tamarind is sold in blocks, use about 1 Tbs.)
2 cups fresh brown button mushrooms, sliced in 1/4-inch pieces
2 small firm tomatoes, cut in small wedges (optional)
4 green onions, cut in thin rounds
2 -3 limes, juice of, to desired sourness
1/2-1 cup cilantro leaf

Steps:

Cut the bottom tip off the lemon grass stalks and discard the loose outer layer(s). Then cut the stalks an inch apart at a slanted angle all the way up to the greener end where the grass blades start, exposing the inner core.
Smnash each piece with the side of a cleaver, or the end of a heavy handle to bruise, releasing the aromatic oils.
Place the cut lemon grass along with the sliced ginger, kaffir lime leaves, and about 2 quarts of waqter in a soup pot. Bring to a boil, reduce heat and simmer with a lid on for about 20-30 minutes to draw out flavors. Strain.
Add the bruised whole Thai chillies (or substitute0 and a slicd onion. Simmer a couple of minutes.
Add roasted chilli paste, tamarind jui9ce, and fresh brown mushrooms.
Return to a boil and simmer a couple more minutes.
Stir in the tomato wedges (if using), green onions and fish.
After 15-30 seconds, turn off heat, add lime juce to the desired sourness and the cilantro. Serve immediately. Do not let the fish overcook.

Nutrition Facts : Calories 175.2, Fat 5.6, SaturatedFat 0.9, Cholesterol 43.8, Sodium 58.9, Carbohydrate 14, Fiber 2.4, Sugar 7.6, Protein 19.1

SOUR FISH SOUP WITH TAMARIND, PINEAPPLE, AND OKRA

Sour Fish Soup with Tamarind, Pineapple, and Okra image

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

Ingredients

1 tablespoon canola or other neutral oil
1 small yellow onion, thinly sliced
3/4 teaspoon salt
1 1/2 teaspoons sugar
1 1/2 tablespoons fish sauce
1/4 cup Tamarind Liquid (page 319)
5 1/2 cups water
3/4 pound catfish fillet, cut into 1-inch pieces
1 cup bite-sized chunks fresh or frozen pineapple (optional)
10 to 12 okra (1/3 pound total), stemmed and cut into 1-inch pieces
1/2 pound ripe tomatoes, cored, halved horizontally, seeded, and cut into wedges
2 cups bean sprouts (about 1/3 pound)
1 teaspoon ground cumin, or 3 tablespoons chopped rice paddy herb
5 or 6 sprigs cilantro, coarsely chopped

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.

More about "sour fish soup with tamarind food"

TIMORESE FISH-AND-TAMARIND SOUP - FOOD & WINE

Web Apr 28, 2022 Stir together fish, 1 tablespoon water, 1 1/2 teaspoons tamarind water, and 1/4 teaspoon salt in a medium bowl. Set aside. …
From foodandwine.com
4/5 (1)
Total Time 35 mins
Servings 4

See details

SOUR FISH SOUP | ONE WORLD KITCHEN | SBS FOOD

Web Stir in the tamarind, fish sauce, sugar, and enough fish stock to cover the fish. Bring the mixture to a boil, lower to a simmer, and add the fish and pineapple. Cook for about 5 minutes, or until pineapple is tender. Stir in …
From sbs.com.au

See details

VIETNAMESE HOT AND SOUR SOUP (CANH CHUA) | FEASTING …

Web Nov 30, 2014 1 Tablespoon tamarind paste (or tamarind concentrate) or sub lime juice 1/4 cup chopped cilantro 1/4 cup chopped chives or scallions Instructions In a Medium pot, heat oil over medium high heat, add diced …
From feastingathome.com

See details

VIETNAMESE SOUR SOUP (CANH CHUA) - WOK AND KIN

Web Feb 11, 2021 For The Soup 2 1/2 L / 10.5 US cup water 3 tbsp tamarind soup base powder (or to taste) 1 tbsp chicken bouillon powder 4 1/2 tbsp sugar (or to taste) 6 1/2 tbsp fish sauce 4 cloves garlic (finely chopped) …
From wokandkin.com

See details

10 BEST TAMARIND SOUP RECIPES | YUMMLY

Web Mar 19, 2023 pork shoulder, water, tomato, baby spinach, tamarind pods, fish sauce and 8 more Sinampalukang Manok (Chicken in Tamarind Soup) Foxy Folksy chicken, tamarind, fish sauce, red onion, beans, water, oil, …
From yummly.com

See details

VIETNAMESE SWEET & SOUR SOUP (CANH CHUA) - COOKING THERAPY

Web Dec 13, 2021 Pour the tamarind through a fine mesh sieve into a small bowl. Set aside. After simmering the soup for 1.5 hours, add the pineapple to the soup. Simmer for another 20 minutes. Next, put the catfish in and …
From cooking-therapy.com

See details

SOUR FISH SOUP WITH TAMARIND - BEST OF THE BEST RECIPES

Web Total time: 30 minutesServings: 4 to 6Note: Adapted from “Into the Vietnamese Kitchen” by Andrea Nguyen. See the accompanying recipe for tamarind liquid. You also can use …
From bestofthebest-recipes.com

See details

“SABAI, SABAI”: NO-FUSS AUTHENTIC THAI RECIPES FROM VANCOUVER …

Web 2 hours ago 1 to 2 tablespoons (15 to 30 ml) fish sauce 1 tablespoon (15 ml) tamarind paste, store-bought or homemade (p. 266) (see note) 10.5 ounces ( 300 g ) waxy …
From everythingzoomer.com

See details

10 BEST THAI TAMARIND SOUP RECIPES | YUMMLY

Web Mar 17, 2023 Vietnamese Sweet and Sour Soup (canh chua) A Tast of Joy and Love oil, tamarind, pineapple chunks, sugar, rice, Thai bird eye chili and 7 more Seafood Tom …
From yummly.com

See details

VIETNAMESE SWEET & SOUR TAMARIND SOUP WITH SALMON (CANH …

Web Oct 2, 2020 Here is a quick and easy Vietnamese sweet and sour soup (canh chua). This soup features salmon filets, Indian taro stems, enoki mushroom, and tomatoes, all …
From vickypham.com

See details

CANH CHUA RECIPE - VIETNAMESE SOUR SOUP - THE SEASONED WOK

Web Using a 5qt or larger pot, heat up a tablespoon of oil. Add minced garlic, Thai chilis and stalks of lemongrass. Stir for about 10-20 seconds, just until the garlic begins to change …
From theseasonedwok.com

See details

សម្លម្ជូរត្រគួនជាមួយត្រី-KHMER FISH SOUR SOUP-KHMER FOOD RECIPE

Web សម្លម្ជូរត្រគួនជាមួយត្រី-Khmer Fish Sour Soup-Khmer food recipe Hello Everyone All Around the World Welcome To my ...
From youtube.com

See details

SOUR FISH SOUP WITH TAMARIND LEAVES • YUMYUM FOOD

Web Jan 5, 2023 In this stage use hand and press the tamarind leaves 2-3 times to release its sour taste and put in the pot soup. lastly add crashed garlic and galangal, remove from …
From yumyumfoodlovers.com

See details

CANH CHUA Cá (SOUR FISH SOUP) | SAVEUR

Web Instructions Step 1 Heat oil in a 4-qt. saucepan over medium heat. Add onion and cook, stirring, until soft, about 5 minutes. Add tamarind, fish sauce, sugar, salt, and 6 cups …
From saveur.com

See details

VIETNAMESE SOUR FISH SOUP | THE CHINESE SOUP LADY

Web Jul 22, 2016 Fill the pot to 3/4 full (or about 3L worth of water) Bring to a boil and turn to medium head, scooping out any oil or foam on top. Throw in tomatoes, pineapples, …
From thechinesesouplady.com

See details

VIETNAMESE SWEET & SOUR TAMARIND FISH SOUP WITH ELEPHANT EAR …

Web Jul 25, 2019 Vietnamese Sweet & Sour Tamarind Fish Soup with Elephant Ear Taro (Canh Chua Ca Nau Bac Ha) Serves 3-5. Ingredients. Soup. 1 lb fish steaks (salmon, …
From vickypham.com

See details

SOUR SHRIMP SOUP - VNIFOOD.COM

Web Sauté minced garlic in a pan, then stir-fry shrimp, tomatoes. Add a bowl of water, tamarind juice, a tablespoon of sugar to boil. Add the bean sprouts and cook until boiling again, …
From vnifood.com

See details