Canh Chua Ca Sour Fish Soup

Ingredients

• 1 1/2 lb catfish steaks or fillets, cut into 2 inch pieces
• 3 tbsp fish sauce, divided
• 1 tbsp vegetable oil
• 3 cloves garlic, minced
• 6 cups water
• 2 tbsp tamarind concentrate
• 2 tbsp sugar
• 2 cups fresh pineapple chunks
• 2 medium tomatoes, cut into wedges
• 6 okra pods, sliced
• 1 cup sliced bac ha or celery
• 2 cups bean sprouts
• 1/2 cup rice paddy herb or cilantro, chopped
• 2 Thai chilies, sliced
• Salt to taste

Method

1. Toss the fish with 1 tablespoon fish sauce and set aside.
2. Fry the garlic in the oil in a soup pot until golden, then spoon half of it out to use as a garnish.
3. Add the water, tamarind, sugar and remaining fish sauce and bring to a boil.
4. Add the pineapple and tomatoes and simmer 5 minutes, then add the fish and simmer gently until it reaches 145°F and flakes, about 6 minutes.
5. Add the okra and bac ha and cook 2 minutes, then taste; it should be sour, sweet and salty in balance.
6. Put bean sprouts in each bowl, ladle the hot soup over and top with herbs, chilies and the fried garlic.

Notes