Recipe: Canh Chua Ca (Hot and Sour Fish Soup) (Vietnamese)

CANH CHUA CA (HOT AND SOUR FISH SOUP)

FOR THE FISH:
1 whole catfish, striped bass, sea bass or red snapper (2 1/4 pounds)
1 Tbsp. Vietnamese fish sauce
1/4 tsp. freshly ground black pepper
1 scallion, thinly sliced
FOR THE SOUP:
1 Tbsp. vegetable oil
2 shallots, thinly sliced
3 lemongrass stalks, cut into 2-inch lengths and crushed
6 cup water or chicken stock
2 oz. tamarind pulp, chopped
1 cup boiling water
1 cup diced pineapple
1/2 cup drained, canned sliced bamboo shoots
2 fresh small red chilies, seeded and thinly sliced
1 Tbsp. sugar
2 Tbsp. Vietnamese fish sauce or to taste
2 small firm tomatoes, cut into wedges
1 cup bean sprouts
Salt and freshly ground black pepper
Fresh coriander/cilantro sprigs or slivered fresh mint leaves (for garnish)
1 lime, cut into wedges (for serving)

Fillet the fish, reserving the head, bones and scraps. Cut the fillet into 1-inch cubes and place in a bowl with the fish sauce, pepper and scallion. Toss gently to mix then marinate at room temperature while you make the soup.

TO MAKE THE SOUP:
Heat the oil in a large saucepan over medium heat. When the oil is hot, add the shallots, lemongrass and the fish head, bones and scraps. Saute gently without browning until fragrant, 3 to 5 minutes.

Add the water or chicken stock and bring to a boil. Reduce the heat to low and simmer the stock, uncovered, for 20 minutes.

Meanwhile, in a small bowl soak the tamarind pulp in the boiling water for 15 minutes. Mash with the back of a fork to help dissolve the pulp. Pour through a fine mesh sieve into another small bowl, pressing against the pulp to extract as much flavorful liquid as possible. Discard the pulp and set the liquid aside.

Pour the stock through a fine mesh sieve into a large saucepan. Discard the contents of the sieve. Bring the stock to a boil.

Stir in the tamarind liquid, pineapple, bamboo shoots, chilies, sugar and fish sauce. Reduce the heat to medium and simmer for 1 minute.

Add the tomatoes and fish cubes and continue to simmer until the fish turns opaque and feels firm to the touch, 3-5 minutes.

Add the bean sprouts and season to taste with salt and pepper. Ladle the soup into warmed soup bowls and garnish with coriander/cilantro or mint. Serve with lime wedges.

Servings: 4-6
Source: World Food Vietnam by Richard Sterling