Sweet And Sour Christmas Fish Soup Recipes

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SWEET-AND-SOUR THAI FISH SOUP



Sweet-and-Sour Thai Fish Soup image

Provided by Food Network

Time 42m

Yield 4 servings

Number Of Ingredients 17

1 cup uncooked long-grain rice
4 shallots, peeled and coarsely chopped
1 garlic clove, minced
1/2 cup chopped cilantro, plus 1/4 cup cilantro leaves
1 tablespoon grated fresh ginger
1 tablespoon tamarind paste, softened with 2 tablespoons water, (use 1 tablespoon lime juice if tamarind paste is not available)
1 anchovy fillet
2 teaspoons brown sugar
1/8 teaspoon cayenne
1 teaspoon fish sauce
3 cups clam juice
1 to 2 pounds white fish fillets (cod, halibut, or snapper), skinned and cut into 1-inch pieces
2 cups shredded iceberg lettuce
6 radishes, thinly sliced
1 cup snow peas
2 scallions, sliced
1/2 small cucumber, peeled, trimmed, seeded, and cut into thin julienne strips

Steps:

  • In a large pot of salted, boiling water, cook rice until tender. Drain, set aside, and keep warm.
  • In a food processor or blender, combine shallots, garlic, chopped cilantro, ginger, tamarind paste, anchovy, and brown sugar and puree until smooth.
  • In a soup pot, combine puree, cayenne, fish sauce, and clam juice and bring to a boil. Add fish and let simmer for 5 minutes. Add rice and simmer for 2 minutes. Remove soup from the heat and stir in lettuce, radishes, and snow peas. Ladle soup into bowls and serve sprinkled with scallions, cilantro leaves, and cucumber.

CANH CHUA CA (SWEET AND SOUR FISH SOUP)



Canh Chua Ca (Sweet and Sour Fish Soup) image

Make and share this Canh Chua Ca (Sweet and Sour Fish Soup) recipe from Food.com.

Provided by Recipe Junkie

Categories     Vietnamese

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 10

3 tablespoons tamarind paste or 3 tablespoons lime juice
7 cups water or 7 cups fish stock
2 tablespoons palm sugar or 2 tablespoons white sugar
2 large tomatoes, skinned and sliced
1 thick celery rib, chopped
1 tablespoon fish sauce
10 ounces cod or 10 ounces white fish fillets, cut into bite size pieces
3 ounces bean sprouts
1 teaspoon finely chopped red chile
sweet basil or fresh coriander leaves

Steps:

  • Steep tamarind paste in cold water from allowance and strain into pot.
  • Or if using lime juice, add it to the water or fish stock.
  • Combine liquid, sugar, tomatoes, celery and fish sauce, and simmer for 15 minutes.
  • Add fish, bean sprouts and chilies and simmer for 3 minutes.
  • Serve in individual soup bowls and garnish with plenty of mint, sweet basil or coriander, or all three.
  • Serve with a side dip of Vietnamese Fish Sauce (nuoc cham).

Nutrition Facts : Calories 83.2, Fat 0.5, SaturatedFat 0.1, Cholesterol 21.3, Sodium 280.9, Carbohydrate 10.1, Fiber 1.3, Sugar 8.8, Protein 10.1

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