Tamarind Snake-Headed Mullet Soup Recipe

Serves/Makes: 4

Ingredients:

• 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

How to cook Tamarind Snake-Headed Mullet Soup:

• 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.

Notes:
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.

Comments:
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

Main Ingredient: Mullet
Preparation Method: Soup/Stew
Cuisine: Vietnamese