Ingredients with Measurements:
- 1 lb. firm white fish fillets, cut into bite-sized pieces
- 2 cups water
- 1 cup tamarind pulp
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tbsp. ginger, grated
- 2 tbsp. fish sauce
- 1 tsp. turmeric powder
- 1 tsp. paprika
- 1 tsp. salt
- 1 tbsp. vegetable oil
- 2 green onions, chopped
- 1 lime, cut into wedges
Special equipment needed:
- Large pot
- Strainer
- Mixing bowl
Step-by-step instructions:
1. In a mixing bowl, soak the tamarind pulp in 2 cups of water for 15 minutes.
2. Strain the tamarind water into a large pot and discard the pulp.
3. Add the onion, garlic, ginger, fish sauce, turmeric powder, paprika, salt, and vegetable oil to the pot.
4. Bring the soup to a boil over medium-high heat.
5. Add the fish to the pot and reduce the heat to low.
6. Simmer the soup for 10-15 minutes or until the fish is cooked through.
7. Garnish with chopped green onions and serve with lime wedges.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat for boiling, low heat for simmering
Serving size:
4 servings
Nutritional information:
Calories: 200
Fat: 6g
Protein: 25g
Carbohydrates: 12g
Fiber: 2g
Sugar: 5g
Sodium: 1000mg
Substitutions for ingredients:
- Tamarind pulp can be substituted with lime juice or vinegar.
- Firm white fish fillets can be substituted with any firm white fish like cod or halibut.
- Fish sauce can be substituted with soy sauce.
Variations:
- Add vegetables like tomatoes, okra, or eggplant to the soup.
- Use chicken or shrimp instead of fish.
- Add noodles to make it a more filling meal.
Tips and tricks:
- Use fresh fish for the best flavor.
- Adjust the amount of tamarind pulp to your liking for a more or less sour soup.
- Taste and adjust seasoning as needed.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over low heat until heated through.
Presentation ideas:
Serve in individual bowls with lime wedges on the side.
Garnishes:
Chopped green onions
Pairings:
Serve with steamed rice or crusty bread.
Suggested side dishes:
Cucumber salad or pickled vegetables.
Troubleshooting advice:
- If the soup is too sour, add a pinch of sugar to balance the flavors.
- If the soup is too salty, add more water or a squeeze of lime juice.
Food safety advice:
- Make sure the fish is cooked through before serving.
- Store leftovers promptly in the refrigerator.
Food history:
Burmese cuisine is a fusion of Indian, Chinese, and Thai influences. Sour fish soup is a popular dish in Myanmar, where it is often served as a light and refreshing meal.
Flavor profiles:
Sour, savory, and slightly spicy.
Serving suggestions:
Serve hot as a main dish or as a starter.
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Region: Myanmar