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  • Vietnamese style, sour fish soup

Vietnamese style, sour fish soup

Posted on Jun 29th, 2013
by Brian Kennett
Categories:
  • Main Course Recipes

This is a brand new recipe for me!

DSC02125

I have cooked my fair share of Tom Yams, but not like this, this is completely different.

No lime juice, no fish sauce, no lemon grass, it’s just different.

I am giving this one the country of potential origin as Vietnam, as I did see a similar dish in a menu during a recent restaurant trip there. I thought that sounds interesting I’ll have a go. Could be something good to create. I believe the Vietnamese may call this a version of Canh Chua Ca. This is my version. I hope you enjoy making and eating it.

This is enough soup for 4-5, you’ll need:

  • 2 litres chicken stock, or fish stock – your choice;
  • 2 fillets of firm white fish sliced to bite sized pieces – cod/snapper is ideal;
  • Half a cup of cubed pineapple;
  • 3 shallots roughly chopped;
  • 4 garlic cloves roughly chopped;
  • 1 chili padi chopped finely;
  • 1 cup of Tamarind water (how sour do you like? Add more if you like). This may be tough to get outside Asia, but you can also use Asam Paste, or as a last resort lime juice;
  • 4-5 sliced ladies fingers;
  • 5 tomatoes cut in to quarters;
  • 1/2 pack of bean sprouts;
  • 1 tablespoon sugar (any sugar to be honest);
  • A pack of your choice of noodles or even rice; and
  • A handful of ripped fresh mint for garnish.

First thing is to get your tamarind water prepared – to do that add half a pack of tamarind or Assam paste in to a small bowl with a little water. Then get your hands in and sort of “massage” the flesh away from the seeds. Discard the seeds once  you are done and there is your tamarind water, a brown murky pool – but dip a finger and have a lick, or have a little smell, and immediately you’ll pick up the tartness. This is THE ingredient of this soup.

Take a large stockpot, add the stock and get it on the heat. Once on the heat I started the prepping, and added ingredients in the order of chopping. It goes like this – shallots, garlic, chili, tomatoes, ladies fingers, pineapple, tamarind water and sugar. Let it bubble away for a few minutes.

Have a taste, if you want sour add more tamarind.

Then add in the fish and beansprouts and bring to boil again, it should take only 5 minutes for the fish to cook.

Into nice clean white soup bowls I laid some blanched (dipped in boing water for 1 minute) noodles.

Then with a slotted spoon apportion equally the fish and veggies, and then with a ladle spoon over the actual soup itself. I garnished each bowl with a little chopped mint.

Simple and simply delicious.

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Brian Kennett

Father of 3. All my kids are mixed, with English-Japanese, and English-Filipino - a recipe in the making there. I have been cooking since a small lad, as guided by my Nan and my Mum - gradually that morphed through exposure to Thai cooking from a lovely lady called Da in Margate. I used to hang out in her restaurant and watch the techniques. So the 1+1= greater than 2 occurred - Mum/Nan/Da - off I went in to the world of Asian cuisine. Moving to Asia in early 2000's clearly has brought that on somewhat - we travel continually, and eat locally and therefore have exposure to more and more new things. I have lived my dream and written a cook book whilst here, an amazing experience and all for a good cause too as I raised a lot of money for charity. My blog is now hopefully turning in to book number 2. Watch this space. I hope you enjoy my passion.

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Is Life a Recipe is all about food. It's my personal experiences from my travels across Asia, and beyond. You'll see reviews of restaurants, reviews of hawkers and coffee shops, reviews of countries, reviews of food stalls, my travel experiences and recipes that I have created following those experiences. My recipes are Asian in nature, recreations of food I have eaten, Asian fusion options, and supposed to be simple and fun. ENJOY!!!

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