Vietnamese · Dinner
Snakehead Fish Soup with Vegetables
A brothy Vietnamese soup built on flaky snakehead fish simmered with tomato, dill, and rice paddy herb aromatics, brightened with tamarind and fish sauce, and finished with bean sprouts and scallion. Served hot with fresh herbs and lime, it balances tangy-sour broth against tender fish and soft vegetables.
$7
15 minsPrep
25 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
293Calories
32.6gProtein
8.4gFat
20.8gCarbs
12.9gSugar
4.3gFiber
2188mgSodium
70mgChol
1.8gSat Fat
925mgPotassium
108mgCalcium
2.2mgIron
1.9mcgVitamin B12
36mgVitamin C
gluten-free
low-carb
low-calorie
low-cholesterol
herb-salt
hidden-gems
gluten-free
low-calorie
Instructions
1
Prep
Cut the snakehead fish fillet into 2-inch pieces, slice the okra diagonally, cut the tomato into wedges, and slice the pineapple and scallion.
2
Saute
Heat the vegetable oil in a medium pot over medium heat and saute the minced garlic for 30 seconds until fragrant and just turning golden.
3
Simmer
Pour the fish stock into the pot, stir in the tamarind paste until dissolved, and bring to a boil over medium-high heat for 3 minutes.
4
Poach
Add the fish pieces to the simmering broth and poach over medium heat for 5 minutes until the flesh turns opaque and flakes easily with a fork.
5
Simmer
Add the tomato, pineapple, okra, fish sauce, sugar, and salt; simmer for 5 minutes until vegetables soften, then add the dill and bean sprout.
6
Plate
Ladle the soup into a bowl, scatter the cilantro and sliced chili on top, place the sliced scallion, and serve hot alongside steamed rice.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g snakehead fish fillet
- 2 tbsp2 tbsp tamarind paste
- 3 cups720ml fish stock
- 3 oz86g pineapple
- 11 medium tomato
- 4 oz114g okra
- 2 oz56g bean sprout
- 1/2 cup30g dill
- 4 tbsp4 tbsp cilantro
- 22 scallion
- 2 clove2 clove garlic
- 2 tbsp2 tbsp fish sauce
- 2 tsp2 tsp sugar
- 1 tsp1 tsp salt
- 2 tsp2 tsp vegetable oil
- 22 fresh red chili (optional garnish)
