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Canh Chua Ca - Southern Vietnamese Sour Fish Soup
Recipe by Khanh Ong
This traditional Canh Chua Ca is rich with authentic Vietnamese flavour contrasts. You'll fall in love with this dish and notice the pineapple and tamarind provide a delicious sweet and sour edge
- Steps
- Ingredients
Ingredients
Garlic Chips and Oil
Canh Chua Ca
Dipping Sauce
Kingfish
To serve
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Steps
- For the Garlic Chips and Garlic oil, place oil and garlic into a small saucepan over low heat. Cook the garlic until fragrant and golden, about 6-8 minutes. Strain through a fine sieve, reserving the garlic chips and garlic oil separately.
- For the Canh Chua Ca, place oil, shallot and tomato into a medium saucepan over high heat. Cook until tomato starts to collapse then reduce heat to low. Add remaining ingredients and simmer for 30 minutes. Remove some tomatoes and pineapple for serving then strain the broth into a clean medium saucepan and set aside.
- For the Dipping Sauce, combine ingredients in a small ramekin and stir until sugar has dissolved. Set aside.
- For the Kingfish, place broth over a low heat bring to 70C. Add Kingfish and cook for 10-12 minutes until just cooked through. Remove fish and strain the broth through a fine sieve.
- To serve, place reserved tomato and pineapple and Kingfish into serving bowls. Ladle broth into bowls and garnish with herbs, sprouts, blanched tomatoes, pineapple and Garlic Chips. Drizzle with Garlic Oil and serve.
