Vietnamese · Dinner
Catfish and Pineapple Soup
A light Vietnamese soup built on catfish simmered in a sweet-sour broth of pineapple, tomato, and tamarind, finished with bean sprouts, okra, and fresh herbs. The broth balances tart tamarind against pineapple sweetness and fish sauce depth, served hot with rice.
$5
15 minsPrep
20 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
312Calories
30.1gProtein
9.2gFat
28.4gCarbs
16.9gSugar
4.8gFiber
1580mgSodium
88mgChol
1.9gSat Fat
900mgPotassium
95mgCalcium
2.4mgIron
2.6mcgVitamin B12
42mgVitamin C
gluten-free
low-calorie
sweet-heat
hidden-gems
gluten-free
low-calorie
Instructions
1
Prep
Cut catfish into 2-inch chunks, pineapple into wedges, tomato into wedges, okra into diagonal slices, scallion into 2-inch lengths, garlic into a mince, and chili into thin slices; set aside.
2
Heat the oil in a pot over medium heat, add minced garlic and cook for 30 seconds until fragrant, then add stock and tamarind water, pineapple, and tomato; simmer for 6 minutes until tomato softens.
3
Slide catfish into the broth and poach over medium-low heat for 5 minutes until opaque and flaking easily, then stir in okra, fish sauce, sugar, and salt; simmer for 3 minutes until okra turns bright green.
4
Plate
Remove from heat, stir in bean sprouts, scallion, and chili to wilt slightly in residual heat, ladle into a bowl, scatter cilantro over top, and serve hot with steamed rice.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g catfish fillet
- 7 oz100g, about 2 slices fresh pineapple
- 2 tbsp2 tbsp tamarind paste
- 2 tbsp2 tbsp fish sauce
- 22 small tomato
- 1 cup90g bean sprouts
- 1/2 cup60g okra
- 22 scallion
- 4 sprigs4 sprigs cilantro
- 2 clove2 clove garlic
- 22 red chili
- 2 tsp2 tsp sugar
- 1 cup240ml vegetable stock
- 1 tsp1 tsp vegetable oil
- 1/2 tsp1/2 tsp salt
