Ingredients with Measurements:
- 1 lb. of catfish fillet, cut into bite-sized pieces
- 1 cup of okra, sliced
- 1 cup of bean sprouts
- 1 tomato, chopped
- 1 onion, chopped
- 3 cloves of garlic, minced
- 2 tbsp. of fish sauce
- 2 tbsp. of tamarind paste
- 1 tbsp. of sugar
- 4 cups of water
- Salt and pepper to taste
- 1 chili pepper, sliced (optional)
- 1/4 cup of chopped cilantro
Special equipment needed:
- Large pot
Step-by-step instructions:
1. In a large pot, sauté the onion and garlic until fragrant.
2. Add the catfish fillet and cook until lightly browned.
3. Add the water, fish sauce, tamarind paste, and sugar. Bring to a boil.
4. Add the okra, tomato, and chili pepper (if using). Simmer for 10 minutes.
5. Add the bean sprouts and cilantro. Cook for another 2 minutes.
6. Season with salt and pepper to taste.
7. Serve hot with steamed rice.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Medium-high heat for sautéing and boiling
- Medium-low heat for simmering
Serving size:
- 4 servings
Nutritional information:
- Calories: 180
- Fat: 3g
- Carbohydrates: 10g
- Protein: 28g
Substitutions for ingredients:
- Catfish fillet can be substituted with other white fish such as tilapia or cod.
- Tamarind paste can be substituted with lime juice or vinegar.
Variations:
- Add shrimp or chicken for a different protein option.
- Use different vegetables such as eggplant or squash.
- Add pineapple chunks for a sweet and sour flavor.
Tips and tricks:
- Use fresh ingredients for the best flavor.
- Adjust the amount of tamarind paste and sugar to your liking.
- Add more water if the soup is too sour.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator 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 side of steamed rice.
Garnishes:
- Top with additional cilantro and sliced chili peppers.
Pairings:
- Serve with a side of Vietnamese pickles or a fresh salad.
Suggested side dishes:
- Steamed rice
- Vietnamese pickles
- Fresh salad
Troubleshooting advice:
- If the soup is too sour, add more sugar or water to balance the flavors.
Food safety advice:
- Make sure to cook the fish thoroughly before serving.
Food history:
- Canh Chua is a traditional Vietnamese soup that originated in the Mekong Delta region.
Flavor profiles:
- Sour, sweet, and savory
Serving suggestions:
- Serve as a main dish for lunch or dinner.
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Region: Vietnamese