VIETNAMESE SOUR FISH SOUP

By BobD

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

Details

Servings 6
Adapted from cooking.com

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.