Ingredients with Measurements:
- 1 lb. white fish fillets, cut into bite-sized pieces
- 4 cups fish stock
- 1 cup water
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tbsp. ginger, grated
- 2 tbsp. fish sauce
- 1 tbsp. tamarind paste
- 1 tbsp. brown sugar
- 1 cup cherry tomatoes, halved
- 1 cup pineapple chunks
- 2 green onions, sliced
- 1 red chili, sliced
- 1 lime, cut into wedges
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon
Step-by-step instructions:
1. In a large pot or Dutch oven, sauté the onion, garlic, and ginger until fragrant.
2. Add the fish stock, water, fish sauce, tamarind paste, and brown sugar. Stir to combine.
3. Bring the soup to a boil, then reduce the heat and let it simmer for 10 minutes.
4. Add the fish fillets, cherry tomatoes, and pineapple chunks. Simmer for another 5-7 minutes, or until the fish is cooked through.
5. Stir in the green onions and red chili.
6. Serve the soup hot with lime wedges on the side.
- Time:
Preparation time: 15 minutes
- Cooking time: 20-25 minutes
Temperature:
- Simmer on medium-low heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 180
- Fat: 2g
- Carbohydrates: 18g
- Protein: 25g
- Sodium: 800mg
Substitutions for ingredients:
- White fish fillets can be substituted with any other type of fish.
- Fish stock can be substituted with chicken or vegetable stock.
- Tamarind paste can be substituted with lime juice.
Variations:
- Add shrimp or other seafood to the soup.
- Use different vegetables such as bok choy or bell peppers.
- Add coconut milk for a creamier soup.
Tips and tricks:
- Use fresh fish for the best flavor.
- Adjust the amount of chili to your desired level of spiciness.
- Taste the soup and adjust the seasoning as needed.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup on the stovetop over medium heat until heated through.
Presentation ideas:
- Serve the soup in individual bowls with lime wedges on the side.
Garnishes:
- Fresh cilantro or basil leaves
- Sliced red onion
Pairings:
- Serve with steamed rice or noodles.
Suggested side dishes:
- Asian-style salad
- Steamed vegetables
Troubleshooting advice:
- If the soup is too sour, add more brown sugar to balance the flavors.
- If the soup is too salty, add more water or stock.
Food safety advice:
- Make sure to cook the fish thoroughly to avoid foodborne illness.
Food history:
- Sour fish soup is a popular dish in Southeast Asian cuisine, particularly in Thailand and Vietnam.
Flavor profiles:
- Sour, sweet, and savory
Serving suggestions:
- Serve hot as a main dish.
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Region: Thai