Ingredients with Measurements:
- 1 lb. catfish fillet, cut into bite-sized pieces
- 1 can (20 oz.) pineapple chunks, drained
- 1 large tomato, cut into wedges
- 1 cup bean sprouts
- 1/2 cup tamarind pulp
- 4 cups water
- 2 tbsp. fish sauce
- 1 tbsp. sugar
- 1/2 tsp. salt
- 2 cloves garlic, minced
- 1 small onion, sliced
- 1 red chili, sliced
- 1/4 cup chopped cilantro
- 1/4 cup chopped scallions
- 2 tbsp. vegetable oil
Special equipment needed:
- Large pot
- Mixing bowl
- Ladle
Step-by-step instructions:
1. In a mixing bowl, soak the tamarind pulp in 1 cup of hot water for 10 minutes. Mash the pulp with a spoon to extract the juice. Strain the juice and discard the pulp.
2. In a large pot, heat the vegetable oil over medium heat. Add the garlic, onion, and chili, and sauté until fragrant.
3. Add the catfish and cook until lightly browned.
4. Add the remaining 3 cups of water, fish sauce, sugar, and salt. Bring to a boil.
5. Add the pineapple chunks, tomato wedges, and bean sprouts. Simmer for 5-7 minutes until the vegetables are tender.
6. Add the tamarind juice and stir well. Taste and adjust seasoning if necessary.
7. Garnish with chopped cilantro and scallions.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 250
- Total fat: 8g
- Cholesterol: 45mg
- Sodium: 900mg
- Total carbohydrates: 26g
- Dietary fiber: 3g
- Sugars: 17g
- Protein: 20g
Substitutions for ingredients:
- Catfish fillet can be substituted with any white fish such as tilapia or cod.
- Tamarind pulp can be substituted with lime juice or vinegar.
- Bean sprouts can be substituted with sliced okra or zucchini.
Variations:
- Add shrimp or chicken for a different protein option.
- Use green papaya instead of pineapple for a more traditional version of the soup.
- Add a tablespoon of shrimp paste for a more pungent flavor.
Tips and tricks:
- Use fresh pineapple for a sweeter and more fragrant soup.
- Adjust the amount of tamarind juice according to your preference for sourness.
- To make the soup spicier, add more chili or a tablespoon of chili paste.
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:
- Chopped cilantro and scallions.
Pairings:
- Steamed rice and a side of pickled vegetables.
Suggested side dishes:
- Vietnamese spring rolls or banh mi sandwiches.
Troubleshooting advice:
- If the soup is too sour, add a tablespoon of sugar to balance the flavor.
- If the soup is too salty, add more water and adjust seasoning.
Food safety advice:
- Make sure to cook the fish thoroughly to avoid foodborne illness.
Food history:
- Canh Chua Thot Man is a traditional Vietnamese soup that originated in the Mekong Delta region.
Flavor profiles:
- Sour, sweet, and savory.
Serving suggestions:
- Serve hot as a main dish or as a side dish to a larger meal.
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Region: Vietnamese