45 min
Tamarind Broth with Mud Fish and Elephant Ear Stems
Recipe GLPRf7da0467c50f8a
A vibrant Vietnamese-inspired sour soup featuring tender mud fish in a fragrant tamarind broth, brightened with tropical pineapple, fresh vegetables, and aromatic herbs. The delicate balance of salty, sour, and sweet creates a complex, refreshing dish that is light and nutritious. Served with steamed jasmine rice or vermicelli noodles for a complete meal.
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Ingredients
2 ounces tamarind pulp
1 cup warm water for dissolving tamarind
6 cups cold water
2 tablespoons fish sauce
3½ ounces fresh pineapple, sliced
4 tablespoons sugar
1 14 to 17.5 ounce mud fish or silver perch, cut into half-inch thick cutlets
2 tomatoes, cut into wedges
2 ounces elephant ear stems, peeled and sliced
2 ounces fresh okra, sliced
2 ounces fresh bean sprouts
1 bunch rice paddy herb, sliced
1 bunch sawtooth coriander, sliced
½ teaspoon fried sliced red Asian shallots
½ teaspoon fried garlic chips
1 red chile, sliced
steamed jasmine rice or vermicelli noodles, for serving
Directions
In a small bowl, pour the warm water over the tamarind pulp. Using a spoon or fork, work the pulp into the water, breaking it down and stirring until the solids soften and dissolve, about 2 to 3 minutes. Strain the mixture through a fine-mesh sieve into a clean bowl, pressing the pulp gently to extract all the liquid. Discard the solids.
In a large clay pot or heavy-bottomed soup pot, combine the strained tamarind liquid, cold water, fish sauce, pineapple slices, and sugar. Bring the mixture to a boil over medium-high heat. Once boiling, carefully add the fish cutlets to the pot and return to a boil. Reduce heat slightly and simmer, skimming away any foam or impurities that rise to the surface with a spoon, for about 3 to 4 minutes.
Add the tomato wedges, elephant ear stems, okra, and bean sprouts to the pot. Return the broth to a boil and cook for 2 to 3 minutes until the vegetables are just tender and the fish is cooked through and flakes easily with a fork (the internal temperature of the fish should reach 145°F).
Remove the pot from heat. Scatter the sliced rice paddy herb and sawtooth coriander across the top of the soup. Sprinkle with the fried shallots and fried garlic chips. Top with the sliced red chile.
Ladle the soup into serving bowls, distributing the fish and vegetables evenly. Serve immediately with steamed jasmine rice or vermicelli noodles on the side.
