Canh Chua Ca - Hot Sour Fish Soup W/ Pineapple

Total Time
30mins
Prep 15 mins
Cook 15 mins

Another recipe from the In-Laws. This is a wonderful soup that is a common meal for my mother-in-law to make. It is so delicious I just had to have the recipe! My mother-in-law used catfish fillets, skin and all, I prefer to use the pre-diced chunks. Galangal is also known as Siamese Ginger. It can be found fresh, frozen, or dried at asian markets.

Ingredients Nutrition

Directions

  1. Cut the midsection of the lemongrass into 1-2 inch pieces and smash them to release the aromatics.
  2. Heat the oil in a large sauce pan over medium-high heat.
  3. add the garlic, onion, lemongrass and galangal.
  4. saute 2-3 minutes or until the onion is soft but not brown.
  5. Add the pineapple, bamboo shoots, and mushrooms.
  6. cook while stirring for about 1 minute.
  7. Add the chicken (or fish) stock and turn the heat to high.
  8. Once it's boiling, add the tamarind, fish sauce, sugar, and salt.
  9. Stir well. Adjust seasonings to taste.
  10. Add the catfish and boil gentle for about 5 minutes, until the fish is opaque.
  11. Add the bean sprouts, mint, and green onion to the individual bowls.
  12. Ladle soup on top.
  13. Garnish with Cilantro and Serrano Chiles.

Reviews

(1)
Most Helpful

This fish soup was very good. We put it on cooked noodles in individual bowls. Thanks for posting!

Mudpie February 26, 2008

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