What a way to start of the New Year’s with a bowl of soup filled with vegetables and omega-3?
What you’ll need:
Make sure the fish is cleaned. Not only does the inside needs to be cleaned, but the outside of the catfish should not have any slime left behind or that will cause the soup foamy. You do not want that in the soup.
How to remove catfish slime?
- Baking Soda
- Rub some baking soda onto the catfish and let it settle for at least 10 minutes. Run the catfish under the water to remove the slime.
Next is to get your vegetables ready! You can find the elephant ear stems at your local grocery Asian store. Make sure to wash them thoroughly and peel the skin.
Let’s start!
Sauteed the garlic.
Add in the catfish steaks, cook each sides for 2-3 minutes.
Add in water, tamarind soup mix, fish sauce, and sugar, pineapple, tomatoes. Mix well then add in the elephant ear stems and bean sprouts. Serve the soup with a bowl of rice.
Recipe - Vietnamese Sweet & Sour Soup (Canh Chua)
Ingredients
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- 1 cat fish, chopped into steak pieces
- 2 tbsp fish sauce
- 5 cloves garlic minced
- 8 cups of water
- 1 tbsp oil
- 4 tbsp fish sauce
- 1 package tamarind soup mix
- 4 tbsp sugar
- 1 can pineapple, drained and chopped
- 2 romaine tomatoes, quarter chopped
- handful bean sprouts
- 2 elephant ear stalks, peeled, chopped diagonally
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Directions
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- Marinade the fish with fish sauce. Set to the side and prepare the vegetables.
- In a large pot, medium heat, add in oil and garlic. SautΓ©ed until the garlic is golden brown.
- Add in the cat fish and cook each sides 2-3 minutes or longer depending how thick they are.
- Add in water, tamarind soup mix, fish sauce, and sugar, pineapple, tomatoes.
- Add in the elephant ear stalks and bean sprouts. Turn down the heat to medium-lo and let it simmer for at least 3-5 minutes.
- Serve this soup with a bowl of rice.
Tall Girl's Kitchen 