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.
- 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
- 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.