Ingredients with Measurements:
- 1 lb. catfish fillets, cut into bite-sized pieces
- 4 cups water
- 1 cup tamarind pulp
- 1/2 cup sugar
- 1/4 cup fish sauce
- 1/2 cup pineapple chunks
- 1/2 cup cherry tomatoes
- 1/2 cup bean sprouts
- 1/4 cup chopped scallions
- 1/4 cup chopped cilantro
- 2 Thai chilies, sliced
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Strainer
Step-by-step instructions:
1. In a large pot, bring 4 cups of water to a boil.
2. Add the tamarind pulp and stir until it dissolves.
3. Add the sugar and fish sauce and stir until the sugar dissolves.
4. Add the catfish and pineapple chunks and simmer for 5 minutes.
5. Add the cherry tomatoes and bean sprouts and simmer for another 5 minutes.
6. Add the scallions, cilantro, and Thai chilies and simmer for another 2 minutes.
7. Season with salt and pepper to taste.
8. Remove from heat and strain the soup.
9. Serve hot with steamed rice.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Simmer over medium heat.
Serving size:
4 servings
Nutritional information:
Calories per serving: 250
Fat: 5g
Carbohydrates: 25g
Protein: 25g
Substitutions for ingredients:
- Tamarind pulp can be substituted with lime juice or vinegar.
- Catfish can be substituted with any firm white fish.
- Pineapple chunks can be substituted with mango or papaya.
Variations:
- Add shrimp or chicken for a different protein option.
- Add okra or eggplant for a different vegetable option.
Tips and tricks:
- Adjust the amount of Thai chilies to your desired level of spiciness.
- Use fresh ingredients for the best flavor.
- Serve with steamed rice to balance the sourness of the soup.
Storage instructions:
Refrigerate in an airtight container for up to 3 days.
Reheating instructions:
Reheat in a pot over medium heat until heated through.
Presentation ideas:
Serve in individual bowls with a sprig of cilantro on top.
Garnishes:
- Lime wedges
- Fresh cilantro
- Thai basil
Pairings:
- Steamed rice
- Crusty bread
Suggested side dishes:
- Fresh spring rolls
- Stir-fried vegetables
Troubleshooting advice:
- If the soup is too sour, add more sugar.
- If the soup is too salty, add more water.
Food safety advice:
- Make sure to cook the fish thoroughly.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Canh Chua Ca Loc is a traditional Vietnamese soup that originated in the Mekong Delta region.
Flavor profiles:
Sour, sweet, and savory.
Serving suggestions:
Serve hot with steamed rice.
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Region: Vietnamese