Sweet Sour Soup with Fish
Sweet Sour Soup with Fish is a delightful and authentic Khmer dish, boasting a harmonious blend of sweet, sour, and spicy flavors. This dish is not only delicious but also easy to prepare, requiring only fish and vegetables to create a flavorful and aromatic soup.
To make this soup, vegetable oil is heated in a large pot, and chopped garlic is sautéed until browned. After removing the toasted garlic, minced lemongrass is added to the pot, followed by water. The main protein, such as basa, catfish, or any white meat fish, is introduced along with diced fresh pineapple or canned pineapple chunks. The mixture is boiled until the fish becomes tender. Fresh okra, chopped celery, and sliced Asian rhubarb (taro stalk) are then added to the pot.
The soup is seasoned with Knorr tamarind powder, sugar, fish sauce, and salt to achieve the perfect balance of sweet and sour flavors. Sliced tomatoes and bean sprouts are incorporated, enhancing the soup’s texture and visual appeal. Before serving, the soup is topped with a mix of herbs, including rice paddy herb, sweet basil, and saw leaf herb. Chopped green onions, hot chili peppers (optional), and the previously toasted garlic complete the garnish.
Sweet Sour Soup with Fish is best enjoyed hot with a side of rice. The recipe allows for customization, with the option to adjust the tamarind powder for more sourness or add more sugar for a sweeter taste. This soup not only exemplifies the culinary diversity of Khmer cuisine but also embodies the simplicity and deliciousness that make it a favorite among Khmer households.
|1 tablespoon of vegetable oil|
|2 cloves of garlic, chopped|
|1/4 cup of minced lemon grass|
|6 cups of water|
|1 whole basa, catfish or any white meat fish approx 900 gram, cleaned and cut chunks, or 1 lb (450 gram) of fish fillet, cut chunks|
|1/2 Fresh pineapple, diced, or 1 large canned chunk pineapple|
|1/2 lb (225 gram) of fresh okra or 6 oz (170 gram) of frozen whole okra|
|1 stalk of celery, chopped|
|2 stalks of Asian rhubarb (taro stalk), sliced|
|1 tablespoons of Knorr tamarind powder|
|3 tablespoons of sugar|
|2 tablespoons of fish sauce|
|1/4 teaspoon of salt|
|2 tomatoes, sliced chunks|
|4 oz (120 gram) of bean sprouts|
|1 cup of chopped mix herbs; rice paddy herb, sweet basil and saw leaf herb|
|1 stalk of green onion, chopped|
|2 chopped hot chili pepper, or to your taste (option)|
Directions to make Sweet Sour Soup with Fish
- Heat up a large soup pot.
- When soup pot is hot, add oil and saute’ garlic till it brown, removed toasted garlic and set it a side. Add lemon grass, stirs, add water, cook till water bubbling.
- Put fish, pineapple(included pineapple juice if using canned) to boiling water, cook till fish tender.
- Add okra, celery and Asian rhubard, stirs well.
- Seasoning with tamarind powder, sugar, fish sauce, and salt.
- Add tomatoes and bean sprouts, stirs well.
- Top with mix herbs, green onion, hot chili pepper and toasted garlic before serve.
- Serve hot with rice.
- Note: For sourer soup add more tamarind powder, add more sugar for sweeter soup.
Serve with hot rice
Related Recipe: Sweet Sour Spicy Star Fruit Soup
Serving Size: 2
Calories Per Serving: 805