Hot and Sour Fish Soup (Canh Chua Ca) Recipe

September 10th, 2010 | admin | 99 views | 140 Comments »
4 sea bass fillets, about 125g / 4 oz each

4 tbsp fish sauce

pepper

1 tbsp vegetable oil

1 small onion, halved and sliced

2 large garlic cloves, finely chopped

2 fresh red chilies, finely chopped, or 1/2 tsp chili paste

4 plum tomatoes, quartered lengthwise and seeded

1/2 small pineapple, cubed

2 tbsp sugar

1 tsp salt

a large handful of fresh bean sprouts

1 stick of celery, thinly sliced

2 tbsp fresh lime juice

1 heaped tbsp chopped fresh mint
Method :

Place the fish in a shallow dish, then sprinkle with 1 tbsp fish sauce and some freshly ground black pepper. Cover and leave in the refrigerator. Heat the oil in a large saucepan. Add the onion, garlic and chilies and stir-fry until fragrant, about 30 seconds. Add the tomatoes, pineapple and sugar, and cook until the tomatoes begin to soften, about 1 minute. Stir in 1.2 liters / 2 pints hot water, the salt and the remaining 3 tbsp fish sauce, then bring to the boil. Reduce the heat to moderate and simmer the broth, covered, for 5 minutes.

Add the fish, bean sprouts and celery, then immediately remove the pan from the heat. Cover and leave to stand for 5 minutes, to finish cooking the fish and allow the flavors to marry. Stir in the lime juice and mint just before serving.

Serves 4

Round off the meal with steamed rice and charcoal-grilled pork chops.

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