Canh Chua Ca (Sweet and Sour Fish Soup)

Method

1. 1
   • water1 l
   • lemongrass2

   Infuse the lemongrass broth — Bring the water to a boil in a large pot with the bruised lemongrass, then simmer for 5 minutes to infuse.

2. 2
   • tamarind paste3 tbsp
   • palm sugar2 tbsp
   • fish sauce2 tbsp

   Season the broth — Stir in the tamarind paste, palm sugar, and fish sauce until dissolved, tasting and adjusting for a balanced sweet-sour-salty broth.

3. 3
   • pineapple200 g
   • tomato2

   Add the pineapple and tomato — Add the pineapple and tomato wedges and simmer for 5 minutes until the tomato begins to soften.

   ⏱5 min
4. 4
   • cod fillet600 g
   • fish sauce2 tbsp
   • star fruit1

   Add the fish — Add the cod chunks and star fruit and simmer gently for 8 minutes until the fish is just cooked through and flakes easily.

   ⏱8 min
5. 5
   • bean sprouts100 g
   • lemongrass2
   • fresh chilli2
   • thai basil4 tbsp
   • fresh cilantro4 tbsp
   • fried shallots2 tbsp

   Finish and garnish — Stir in the bean sprouts and chilli, remove the lemongrass pieces, then ladle into bowls and top with thai basil, cilantro, and fried shallots.