Dinner · 35 min · vietnamese

Canh Chua Ca

If you like catfish steaks, you’ll love this Vietnamese dinner — 35 minutes from craving to table.

✓ USDA-verified nutrition data

Ingredients

• 1.5 lb Catfish steaks
• 3 tbsp Tamarind pulp
• 2 cups Pineapple
• 3 Tomatoes
• 1 cup Okra
• 2 cups Bean sprouts
• 1 cup Taro stem or celery
• 3 tbsp Fish sauce
• 2 tbsp Sugar
• 1/2 cup Rice paddy herb or cilantro
• 2 tbsp Fried garlic
• 2 Red chilies

Steps

1. Soak the tamarind pulp in a cup of hot water, then press it through a sieve to make a smooth sour puree. Discard the seeds and fibers.
2. Bring 8 cups of water to a boil and whisk in the tamarind. Add the pineapple chunks and tomato wedges first; their sweetness is the counterweight to the sour.
3. Season with fish sauce and sugar, tasting until the broth lands exactly between sour, sweet, and salty with no single note shouting.
4. Lower in the catfish steaks and simmer gently without stirring for 8 minutes. Stirring now breaks the fish into sad flakes; patience keeps the steaks whole.
5. Add the okra, taro stem, and sprouts and cook 4 more minutes until just tender. These vegetables go from perfect to mushy fast, so stay close.
6. Ladle into bowls and top with the herbs, fried garlic, and sliced chilies. Serve with rice for soaking up every drop.

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