- 6
Ingredients
- For Soup:
- 1 whole catfish, striped bass, sea bass or red snapper, 2 lbs
- 1 tablespoon Vietnamese fish sauce
- 1/4 teaspoon freshly ground pepper
- 1 green (spring) onion, thinly sliced
- 1 tablespoon vegetable oil
- 2 shallots, thinly sliced
- 3 lemongrass stalks, cut into 2-inch lengths and crushed
- 6 cups water or chicken stock
- 2 oz tamarind pulp, chopped
- 1 cup boiling water
- 1 cup diced pineapple
- 1/2 cup drained, canned sliced bamboo shoots
- 2 fresh small red chili peppers, seeded and thinly sliced
- 1 tablespoon sugar
- 2 tablespoons Vietnamese fish sauce, or to taste
- 2 small, firm tomatoes, cut into wedges
- 1 cup bean sprouts
- Salt and freshly ground pepper
- Fresh cilantro sprigs or slivered fresh mint leaves
- 1 lime, cut into wedges
Preparation
Step 1
Fillet the fish and reserve the head, bones and scraps. Cut the fillets into 1-inch cubes and place in a bowl with the fish sauce, pepper and green onion. Toss gently to mix, then let marinate at room temperature while you make the soup.
FOR THE SOUP:
In a large saucepan over medium heat, warm the oil. When the oil is hot, add the shallots, lemongrass, and the fish head, bones and scraps; sauté gently without browning until fragrant, 3-5 minutes. Add the water or chicken stock and bring to a boil. Reduce the heat to low and simmer the stock uncovered for 20 minutes.
Meanwhile, in a small bowl, soak the tamarind pulp in the boiling water for 15 minutes. Mash with the back of a fork to help dissolve the pulp. Pour through a fine-mesh sieve into another small bowl, pressing against the pulp to extract as much flavorful liquid as possible. Discard the pulp and set the liquid aside.
Pour the stock through a fine-mesh sieve into a large saucepan. Discard the contents of the sieve.
Bring the stock to a boil. Stir in the tamarind liquid, pineapple, bamboo shoots, chilies, sugar and fish sauce. Reduce the heat to medium and simmer for 1 minute.
Add the tomatoes and fish cubes and continue to simmer until the fish turns opaque and feels firm to the touch, 3-5 minutes. Add the bean sprouts and season to taste with salt and pepper.
TO SERVE: Ladle the soup into warmed soup bowls and garnish with cilantro or mint. Serve with lime wedges & steamed rice on the side.