Sour Fish Soup with Tamarind, Pineapple, and Okra

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!