Vietnamese · Dinner
Sour Fish Soup (Low-Chol)
A tangy Vietnamese fish soup built on white fish fillet simmered in tamarind-soured broth with tomato, pineapple, bean sprout, and okra. Fresh dill, scallion, and cilantro finish the pot. Leaner white fish keeps cholesterol and saturated fat low while preserving the sour-savoury balance of canh chua.
$6
15 minsPrep
20 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
286Calories
40.6gProtein
4.8gFat
21.3gCarbs
13.1gSugar
4.3gFiber
2380mgSodium
78mgChol
0.9gSat Fat
1120mgPotassium
95mgCalcium
2.6mgIron
2.3mcgVitamin B12
38mgVitamin C
gluten-free
low-cholesterol
protein-rich
low-carb
low-calorie
low-chol
Instructions
1
Prep
Cut the fish into 2-inch chunks, slice the shallot, garlic, okra, bamboo shoot and scallion, chop the cilantro and dill, and cut the tomato into wedges and pineapple into chunks.
2
Simmer
Heat the oil in a pot over medium heat, sweat the shallot and garlic for 1 minute until softened, then add fish stock, tamarind paste, fish sauce and sugar. Stir to dissolve and simmer for 3 minutes until the broth turns cloudy amber.
3
Simmer
Add the pineapple, tomato, okra and bamboo shoot to the pot and simmer over medium-low heat for 5 minutes until the tomato wedges soften and start breaking down at the edges.
4
Poach
Slide the fish chunks into the simmering broth and poach gently over low heat for 4 to 5 minutes until the flesh turns opaque and flakes easily.
5
Finish
Stir in the bean sprout, cilantro, dill and scallion and remove the pot from the heat once the sprouts have just wilted, about 30 seconds.
6
Plate
Ladle the soup into a deep bowl, making sure the fish chunks and vegetables are visible above the broth.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g white fish fillet
- 3 cups720ml fish stock
- 2 tbsp2 tbsp tamarind paste
- 2 tbsp2 tbsp fish sauce
- 1 cup150g pineapple
- 22 small tomato
- 1 cup90g bean sprout
- 1/2 cup50g okra
- 1/2 cup50g bamboo shoot
- 2 clove2 clove garlic
- 22 small shallot
- 2 tbsp2 tbsp cilantro
- 2 tbsp2 tbsp dill
- 22 scallion
- 1 tsp1 tsp sugar
- 1/2 tsp1/2 tsp salt
- 1 tsp1 tsp vegetable oil
