Name: Canh Chua Ca
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Vietnamese
Ingredients: 2 large milkfish, sliced (or any equivalent); 2 stalks taro stems (use celery as an alternative); 400 g pineapple chunks, reserve liquid; 1 packet tamarind mix; 2 large tomatoes, sliced into wedges; 2 cups bean sprouts; 2 stalks lemongrass, bruised; 12 pcs okra, sliced; 1 large red onion, chopped; coriander, to garnish; fish sauce

Description

Canh Chua Ca, a dish indigenous to the Mekong Delta region of southern Vietnam where fish commonly cat fish is cooked in a tamarind, pineapple and tomato infused soup together with vegetables such as taro stems, okra, bean sprouts, coriander and scallions to name some.

Ingredients

Scale

2 large milkfish, sliced (or any equivalent)
2 stalks taro stems (use celery as an alternative)
400 g pineapple chunks, reserve liquid
1 packet tamarind mix
2 large tomatoes, sliced into wedges
2 cups bean sprouts
2 stalks lemongrass, bruised
12 pcs okra, sliced
1 large red onion, chopped
coriander, to garnish
fish sauce

Cook Mode Prevent your screen from going dark

Instructions

In a pot add 1 litre of water, red onion, lemongrass, tomatoes and celery. Bring it to a boil.
Add the pineapple, okra, milkfish and tamarind mix, Bring to a boil then cook for 10 – 15 minutes or until fish is cooked.
Remove the lemongrass, add the bean sprouts then season with fish sauce then turn the heat off. Garnish with coriander then serve with freshly cooked jasmine rice.