Cook and Scale
Canh Chua Ca (Sweet and Sour Fish Soup)
4 servings · 45 min total
A vibrant tamarind and pineapple broth simmered with tender fish, tomato, and bean sprouts, finished with fresh herbs and crispy shallots.
Ingredients
- 600 g cod fillet, cut into chunks
- 1 l water
- 3 tbsp tamarind paste
- 2 tbsp palm sugar
- 2 tbsp fish sauce
- 200 g pineapple, cut into chunks
- 2 tomato, cut into wedges
- 100 g bean sprouts
- 1 star fruit, sliced
- 2 lemongrass, bruised and cut into lengths
- 2 fresh chilli, sliced
- 4 tbsp thai basil
- 4 tbsp fresh cilantro
- 2 tbsp fried shallots
Contains: Soy, Fish
Allergen info is best-effort — please verify yourself.
Method
- 1.
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.
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.
Add the pineapple and tomato — Add the pineapple and tomato wedges and simmer for 5 minutes until the tomato begins to soften.
- 4.
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.
- 5.
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.