Vietnamese · Dinner
Sour Soup with Fish and Tamarind
A tangy Vietnamese fish soup built on a tamarind and tomato broth, simmered with white fish fillet, pineapple, okra, bean sprouts and rice paddy herb aromatics. Balances sour, sweet and savoury notes through fish sauce and palm-style sugar, finished with scallion and cilantro, served hot with steamed rice.
$7
15 minsPrep
20 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
312Calories
38.4gProtein
6.8gFat
24.1gCarbs
13.6gSugar
4.2gFiber
2210mgSodium
90mgChol
1.3gSat Fat
980mgPotassium
95mgCalcium
2.4mgIron
2.1mcgVitamin B12
38mgVitamin C
gluten-free
protein-rich
low-carb
low-calorie
sweet-heat
hidden-gems
gluten-free
low-calorie
Instructions
1
Prep
Cut the fish fillet into thick chunks, slice the pineapple, okra, tomato, shallot and chili, mince the garlic, and dissolve the tamarind paste in warm water.
2
Sauté
Heat oil in a pot over medium heat and cook the shallot and garlic for 1 minute until translucent and fragrant.
3
Simmer
Pour in fish stock and tamarind liquid, add tomato, and simmer over medium-high heat for 3 minutes until tomato softens.
4
Poach
Lower heat to medium, add fish chunks and okra, and poach for 4 to 5 minutes until fish turns opaque and flakes easily.
5
Finish
Stir in pineapple, bean sprouts, fish sauce, sugar, salt and chili, and simmer over medium-low heat for 2 minutes until balanced in flavour.
6
Plate
Ladle soup into a deep bowl, scatter scallion and cilantro over the top, and serve hot alongside steamed rice.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g white fish fillet
- 30g6 tsp tamarind paste
- 4 tbsp4 tbsp fish sauce
- 2/3 cup100g fresh pineapple
- 44 okra pods
- 1 cup90g bean sprouts
- 11 tomato
- 22 scallion
- 2 sprig2 sprig cilantro
- 2 clove2 clove garlic
- 22 shallot
- 2 tsp2 tsp sugar
- 11 fresh chili
- 2 tsp2 tsp vegetable oil
- 2 cup480ml fish stock
- 1/4 tsp1/4 tsp salt
