Sweet & Sour Fish Soup
Ingredients
- 6 Fish Steaks season with salt
- 5 Roma Tomatoes cut into wedges
- 1 Can of Pineapple Chunks in 100% juice 20 oz
- 6 Okra Pods sliced on a diagonal
- 3 Taro Stems sliced on a diagonal
- 3 Slices Jalapeno Peppers
TO COOK THE FISH:
- 1 1/2 Tablespoons Cooking OIl
- 3 Garlic Cloves minced
- 1 1/2 Tablespoons Frozen Minced Lemongrass
FOR THE BROTH:
- 12 Cups water
- 1 Packet of Tamarind Powder
- 1/3 Cup Fish Sauce
- 1 Tablespoon Salt
- 1 Teaspoon Chicken seasoning
- Just about 1 Cup of sugar
FOR GARNISHING:
- Handful of Rice Paddy Herb
- Handful of Saw Leaf Herb
- Handful of Fried Red Onions
- Black Pepper to taste
Instructions
- Wash and prep the veggies.
- Add 1 1/2 tablespoons of cooking oil to a pan and turn the heat to Medium-High.
- Once the oil is hot add the garlic. Saute for 30 seconds.
- Then add the lemongrass. Saute for 1 minute.
- Add the fish steaks and cook the first side for 3 minutes.
- Flip the fish over and cook for 1 minute.
- Turn off the heat. Set aside.
- Add 12 cups of water to a pot and turn the heat to High.
- Add 1 packet of Tamarind powder, 1/3 cup of fish sauce, 1 tablespoon of salt, 1 teaspoon of chicken seasoning, and just about 1 cup of sugar.
- Once the broth has come to a boil add the fish.
- Leave the heat on High and let the broth come back to a boil.
- Then reduce the heat to Medium and simmer the broth for 10 minutes.
- Then add the entire can of pineapple chunks (including the juice) and the tomatoes.
- Turn the heat back up to High and bring the broth back to a boil once again.
- Once the broth has come to a boil reduce the heat to Medium-Low and simmer for 10 minutes.
- Add the taro stems, okra and jalapenos.
- Simmer for about 5 minutes more.
- Add the beansprouts, rice paddy herb, saw leaf herb and immediately turn off the heat.
- Serve with white rice.
Notes
Total simmering time should be 20 to 25 minutes.