Sour Fish Soup with Tamarind, Pineapple, and Okra Recipe

Name: Sour Fish Soup with Tamarind, Pineapple, and Okra
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon canola or other neutral oil; 1 small yellow onion, thinly sliced; 3/4 teaspoon salt; 1 1/2 teaspoons sugar; 1 1/2 tablespoons fish sauce; 1/4 cup Tamarind Liquid (page 319); 5 1/2 cups water; 3/4 pound catfish fillet, cut into 1-inch pieces; 1 cup bite-sized chunks fresh or frozen pineapple (optional); 10 to 12 okra (1/3 pound total), stemmed and cut into 1-inch pieces; 1/2 pound ripe tomatoes, cored, halved horizontally, seeded, and cut into wedges; 2 cups bean sprouts (about 1/3 pound); 1 teaspoon ground cumin, or 3 tablespoons chopped rice paddy herb; 5 or 6 sprigs cilantro, coarsely chopped

Servings: persons

1 tablespoon canola or other neutral oil
1 small yellow onion, thinly sliced
3/4 teaspoon salt
1 1/2 teaspoons sugar
1 1/2 tablespoons fish sauce
1/4 cup Tamarind Liquid (page 319)
5 1/2 cups water
3/4 pound catfish fillet, cut into 1-inch pieces
1 cup bite-sized chunks fresh or frozen pineapple (optional)
10 to 12 okra (1/3 pound total), stemmed and cut into 1-inch pieces
1/2 pound ripe tomatoes, cored, halved horizontally, seeded, and cut into wedges
2 cups bean sprouts (about 1/3 pound)
1 teaspoon ground cumin, or 3 tablespoons chopped rice paddy herb
5 or 6 sprigs cilantro, coarsely chopped

1
In a 4-quart saucepan, heat the oil over medium heat.
2
Add the onion and cook gently, stirring occasionally, for about 4 minutes, or until fragrant and soft.
3
Add the salt, sugar, fish sauce, tamarind liquid, and water, raise the heat to high, and bring to a boil.
4
Lower the heat to a simmer, add the catfish and pineapple, and simmer for 5 minutes, or until the catfish and pineapple are tender but still firm.
5
If you are not serving the soup right away, turn off the heat and cover.
6
Just before serving, return the soup to a simmer.
7
Drop in the okra and cook for 2 minutes, or until tender but still firm.
8
Add the tomatoes, bean sprouts, and cumin.
9
When the bean sprouts have just wilted, after about 30 seconds, turn off the heat.
10
Taste and add extra salt or fish sauce, if necessary.
11
Ladle into a serving bowl, garnish with the cilantro, and serve immediately.

120

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 tablespoon canola or other neutral oil, 1 small yellow onion, thinly sliced, 3/4 teaspoon salt, 1 1/2 teaspoons sugar, and more.

Yes, Sour Fish Soup with Tamarind, Pineapple, and Okra falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sour Fish Soup with Tamarind, Pineapple, and Okra

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