Canh Chua Ca - Hot Sour Fish Soup W/ Pineapple |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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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:
1 tablespoon vegetable oil |
2 garlic cloves, minced |
1 onion, very thinly sliced |
2 stalks lemongrass, the midsection only |
3 slices galangal (2 slices if using dried) |
1/4 lb mushroom, quartered (stems are usually omitted, but i use them) |
1/2 cup bamboo shoot, sliced |
1/2 cup pineapple chunk |
6 cups chicken stock or 6 cups fish |
1/3 tamarind juice |
2 -3 tablespoons fish sauce, nuoc mam |
1 1/2 tablespoons sugar |
1 teaspoon salt (optional) |
3/4-1 lb catfish, chunks |
1 cup bean sprouts |
1 green onion, sliced thin |
1/4 cup mint |
1/4 cup cilantro |
1 -2 serrano chili, sliced |
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.
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