How to cook Tamarind Snake-Headed Mullet Soup
- 1 pound snake-headed mullet
- 4 cups fish stock
- 1/4 pineapple, peeled and sliced
- 1/4 cup sliced mint leaves
- 1 small red chili, seeded and sliced
- 2 pieces okra (lady's fingers), sliced
- 1/2 cup sliced taro stem
- 1/4 cup tamarind pulp
- 1/4 cup bean sprouts
- 1 tomato, cut into wedges
- Salt and freshly ground pepper
- 3 tablespoons Vietnamese fish sauce (nuoc mam)
- 1 tablespoon sugar
- 2 tablespoons fried shallots
- 2 tablespoons chopped cilantro leaves
- 1 tablespoon chopped rau ram (polygonum) leaves
- 1 tablespoon chopped ngo gai (saw-leaf herb) leaves
- Blanch fish for about 5 minutes in boiling stock, then remove from the heat and strain, keeping both the stock and the fish.
- In a large pan, bring stock to boil again. Add the pineapple, mint, chili, okra and taro.
- Reduce heat and simmer for 3-4 minutes, then add the tamarind pulp, bean sprouts and tomato.
- Bring to a boil again. Skim the top and season with salt, pepper, fish sauce and sugar.
- Place a portion of the fish in a soup bowl, spoon in a ladle of stock and garnish with fried shallots, cilantro, rau ram, and ngo gai leaves.
- Finish with freshly ground pepper.
The Vietnamese Tamarind Snake-Headed Mullet Soup recipe very easy to prepare and so good!
The Vietnamese name for this recipe is Canh Chua Ca Loc
Tamarind Snake-Headed Mullet Soup also known as Vietnamese Sweet and Sour Soup, this dish is a light and refreshing, fragrant soup, making use of fresh herbs and pineapple. The recipe calls for the firm white-fleshed snake-headed mullet, also called mud-fish, which has a strong "fishy" flavor.
The leaves are used here to help mellow the flavor of the snake-headed mullet. Any firm-textured fish is a good substitute.
This recipe for Tamarind Snake-Headed Mullet Soup serves/makes: 4
The Vietnamese Tamarind Snake-Headed Mullet Soup (Canh Chua Ca Loc) recipe is adopted from The Food of Vietnam - 1997.
Main Ingredient: Mullet
Preparation Method: Soup/Stew