Fish and Asian Purple Spinach Soup
Fish and Asian Purple Spinach Soup is a flavorful Khmer country dish featuring the unique taste of Asian purple spinach, sweet potato, and catfish nuggets, seasoned with the aromatic blend of lemongrass and fermented fish (mam or pahok). This recipe showcases a twist by using catfish nuggets instead of traditional Asian catfish, specifically the belly flaps, which are cost-effective and boast a mild odor and light pink color.
To prepare this delightful soup, a soup pot is preheated, and vegetable oil, minced garlic, lemongrass, roasted rice powder, and optional hot chili peppers are added, creating a fragrant and savory base. Water, sweet potato cubes, and catfish nuggets are introduced into the pot, simmering until the fish and sweet potatoes reach a tender consistency.
The soup is then seasoned with fish sauce, sugar, black pepper, and the optional addition of creamy-style mam or pahok, enhancing the dish’s depth of flavor. The final touch involves adding Asian purple spinach leaves to the pot, allowing them to cook for an additional 10 minutes. The soup is garnished with chopped green onions before serving, presenting a visually appealing and delicious dish.
Best enjoyed hot with rice, this Fish and Asian Purple Spinach Soup represents the rich flavors and resourcefulness found in Khmer country cuisine. The incorporation of catfish nuggets adds affordability without compromising the authentic taste of this delightful and nutritious soup.
|1 tablespoon of vegetable oil
|2 cloves of garlic, minced
|1/4 cup of minced fresh or frozen lemon grass
|3 tablespoons of roasted rice powder
|2 finely chopped hot chili pepper (option)
|4 cups of water
|1 cup of sweet potato( already peeled and cut to cubes)
|1 lb (450 gram) of catfish nuggets
|2 tablespoons of fish sauce
|1/2 tablespoon of sugar
|1/4 teaspoon of black pepper
|1 tablespoon of creamy style mam, or creamy style pahok, (option)
|1 bunch (approx 2 lbs or 900 gram) of Asian purple spinach, removed leaves from it stems, washed and drained
|2 stalks of green onion, chopped
Directions to make Fish and Asian Purple Spinach Soup
- Pre-heat a soup pot.
- When soup pot is hot, add oil, garlic, lemon grass, rice powder and hot chili pepper, stirs well.
- Add water, sweet potato and fish, cook till fish and sweet potato tender.
- Seasoning with fish sauce, sugar, black pepper, and *mam* or *pahok*.
- Add Asian purple spinach leaves and continue to cook for 10 minutes.
- Top with green onion before serve.
Serve hot with rice.
Related Recipe: Winter Melon Gourd and Steamed Mackerel Soup
Serving Size: 2
Calories Per Serving: 851