Ingredients with Measurements:
- 1 lb. of catfish fillets, cut into bite-sized pieces
- 1 can of pineapple chunks (20 oz.)
- 1 can of tomato sauce (8 oz.)
- 2 cups of water
- 1/2 cup of tamarind paste
- 1/4 cup of sugar
- 1/4 cup of fish sauce
- 1/4 cup of vegetable oil
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 red chili pepper, sliced
- 1/2 cup of fresh cilantro, chopped
- Salt and pepper to taste
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Ladle
- Soup bowls
Step-by-step instructions:
1. In a large pot or Dutch oven, heat the vegetable oil over medium-high heat.
2. Add the chopped onion, minced garlic, and sliced chili pepper. Sauté for 2-3 minutes until fragrant.
3. Add the tomato sauce, water, tamarind paste, sugar, and fish sauce. Stir well to combine.
4. Bring the soup to a boil, then reduce the heat to low and let it simmer for 10 minutes.
5. Add the catfish fillets and pineapple chunks to the pot. Simmer for another 10-15 minutes until the fish is cooked through.
6. Season the soup with salt and pepper to taste.
7. Garnish with fresh cilantro and serve hot in soup bowls.
Time:
Preparation time: 15 minutes
Cooking time: 25-30 minutes
Temperature:
Medium-high heat for sautéing, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 300
Fat: 15g
Carbohydrates: 20g
Protein: 25g
Substitutions for ingredients:
- Catfish fillets can be substituted with any firm white fish such as tilapia or cod.
- Tamarind paste can be substituted with lime juice or vinegar.
- Pineapple chunks can be substituted with green papaya or mango.
Variations:
- Add shrimp or squid to the soup for a seafood twist.
- Use chicken broth instead of water for a richer flavor.
- Add vegetables such as okra or bean sprouts for a heartier soup.
Tips and tricks:
- To save time, use canned pineapple chunks instead of fresh pineapple.
- Adjust the amount of sugar and tamarind paste to your liking for a sweeter or more sour soup.
- For a spicier soup, add more chili pepper or use a spicier variety.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in colorful soup bowls and garnish with fresh cilantro.
Garnishes:
Fresh cilantro, sliced chili pepper, lime wedges
Pairings:
Steamed rice, Vietnamese spring rolls
Suggested side dishes:
Green papaya salad, stir-fried vegetables
Troubleshooting advice:
- If the soup is too sour, add more sugar to balance out the flavors.
- If the soup is too sweet, add more tamarind paste or lime juice to balance out the flavors.
Food safety advice:
Make sure to cook the fish thoroughly to avoid any foodborne illnesses.
Food history:
Canh Chua Ca is a popular Vietnamese soup that originated in the Mekong Delta region. It is a sweet and sour soup that is typically made with fish, tamarind, and pineapple.
Flavor profiles:
Sweet, sour, savory, and slightly spicy
Serving suggestions:
Serve the soup as a main course for lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Vietnamese