Canh Chua Recipe

step 1

• STEP 1.Lightly season the catfish steaks with salt, pepper, chicken broth, and flavoring. Gently rub the seasonings on each side of the fish steaks.

step 2

• STEP 2.In a soup pot, add edible fat and fry the minced garlic until golden brown. Then transfer to alittle bowl. This cooked garlic is wont to garnish the soup later. Keep a number of the garlic oil within the pot, add the diced tomato, and saute for one minute. This helps to form a pleasant color for the broth (this step is optional). Then add water and produce it to a boil.

step 3

• STEP 3.In a separate tiny pan, cook the tamarind pulp with one cup of water for two minutes. Use a spatula or a spoon to interrupt up the tamarind chunks. Then pour this liquid into the higher than soup pot through a sieve.

step 4

• STEP 4.Use a spoon to press and force the maximum amount of tamarind through the sieve as potential. Scape the tamarind at very cheap of the sieve into the soup. Discard the fibrous leftovers.

step 5

• STEP 5.Add sugar and fish sauce to the soup. Then add the fish steaks and cook on medium-high for 5-7 minutes or till the fish is broiled through. Then take away the fish from the soup.

step 6

• STEP 6.Add tomatoes, pineapple, okra, aroid stem, and cook for 1-2 minutes. Then add beansprouts. Change the broth to your style with salt, fish sauce, and chicken broth. (for your reference, i add a pair of tsp salt and one tsp chicken stock).

step 7

• STEP 7.Just a second before serving, heat up the soup, come the fish to the pot, and add the sliced herbs. Save for garnish. Transfer the soup to an oversized serving bowl, garnish with cooked garlic and red chili pepper.