Vietnamese · Dinner
Sour Fish Soup (Low-Calorie)
A Mekong-style clear broth soup built on white fish simmered with tamarind, tomato, and pineapple for a bright sour-sweet base, finished with bean sprouts, okra, and herbs. Lighter than traditional canh chua, using minimal oil and no added sugar, served with steamed rice.
$5
15 minsPrep
20 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
322Calories
34.2gProtein
5.9gFat
33.8gCarbs
11.9gSugar
4.1gFiber
1198mgSodium
89mgChol
1.1gSat Fat
980mgPotassium
95mgCalcium
2.5mgIron
2.1mcgVitamin B12
38mgVitamin C
low-calorie
gluten-free
low-calorie
Instructions
1
Prep
Cut the white fish fillet into chunks, mince the garlic, slice the shallot, okra, tomato, bamboo shoot, and scallion, and measure the tamarind paste and fish stock.
2
Sweat
Warm the vegetable oil in a small saucepan over medium heat and cook the garlic and shallot for 1 minute until softened and translucent.
3
Simmer
Pour in the fish stock and tamarind paste, stir to dissolve, and simmer over medium heat for 5 minutes until the broth turns light amber and smells distinctly sour.
4
Simmer
Add the pineapple, tomato, bamboo shoot, fish chunks, and okra to the broth and gently poach over low heat for 5 minutes until the fish turns opaque and flakes easily with a fork.
5
Finish
Stir in the bean sprout, lime juice, and fish sauce, simmer for 1 minute until the sprouts just wilt, then ladle into a bowl, scatter the scallion and cilantro on top, and serve with cooked white rice alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g white fish fillet
- 2 tbsp2 tbsp tamarind paste
- 3 cups720ml fish stock
- 1 cup150g pineapple
- 44 okra pods
- 1 cup70g bean sprout
- 11 tomato
- 1/2 cup30g bamboo shoot
- 2 tsp2 tsp fish sauce
- 2 clove2 clove garlic
- 2 tbsp2 tbsp shallot
- 2 tsp2 tsp vegetable oil
- 22 scallion
- 4 tbsp4 tbsp cilantro
- 2 tbsp2 tbsp lime juice
- 1/2 cup100g white rice, cooked, to serve
