Canh Chua Ca (Sweet and Sour Fish Soup with Pineapple)
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Ingredients
- 500 g tilapia fillets
- 225 g tinned pineapple chunks in juice
- 1 tbsp tamarind paste
- 150 g okra, sliced
- 100 g beansprouts
- 2 ripe plum tomatoes
- 1 fresh red chilli
- 2 tbsp fish sauce
- 1 fresh coriander
- 280 g jasmine rice
Nutrition (per serving)
- Calories
- 440 kcal
- Protein
- 32.7 g
- Carbohydrate
- 67.6 g
- of which sugars
- 11.4 g
- Fat
- 3 g
- of which saturates
- 1 g
- Fibre
- 3.8 g
- Salt
- 1.97 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the jasmine rice according to the pack and keep warm.
- 2
Bring 1 litre of water to the boil in a pot, stir in the tamarind paste and fish sauce, and simmer for 5 minutes.
- 3
Add the sliced tomatoes and okra and simmer for 5 minutes until just softening.
- 4
Cut the tilapia into large chunks and add to the pot with the pineapple chunks and their juice. Simmer gently for 6-8 minutes until the fish is cooked through and flakes easily.
- 5
Stir in the beansprouts and sliced chilli and cook for 1 more minute.
- 6
Ladle into bowls, scatter with coriander and serve with the rice alongside.
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