Friday, June 2, 2017

Vietnamese Fish Soup (Canh Cá Nấu Ngót) Recipe Summer Soup


Prepare Fish Steaks
3 Fish steaks (any fish you want)
1 Tbsp. Fish Sauce
Black Pepper
minced Garlic

Prepare Tomatoes
2 Tomatoes
1 Tbsp. Olive Oil
1 Tbsp. minced Garlic
1/2 tsp. Sugar
Pinch of Kosher Salt

5 cups Water
1 tsp. Tamarind Powder
1/2 tsp. Kosher Salt
1 tsp. Sugar
Chinese Celery
Green Onions
minced Garlic
Hot Chili Peppers (optional)

Rinse the fish steaks, then marinate the fish.  1 tsp. Fish Sauce, some minced Garlic and black Pepper, cover with plastic wrap.  Set aside for 10 minutes. 

Cut two Tomatoes. Cut the Chinese Celery about 2-3 inches long.  Cut Green Onions about 2-3 inches long. Set aside.

In a pan add 1 Tbsp. Olive Oil and 1 Tbsp. minced Garlic.  Saute for a few seconds, add in the Tomatoes. Mix and add in 1/2 tsp. Sugar and a pinch of Kosher Salt.  Mix on medium heat for about 2-3 minutes. Remove from heat. 

In a pot add in 5 cups of water. Add in the cooked Tomatoes. Add in 1 tsp. Tamarind Powder, 1/2 tsp. Kosher Salt and 1 tsp. Sugar. Bring to a high simmer add in the marinated Fish and the Onions and Chinese Celery. Let it cook until the fish is (2-3 minutes) remove and serve.  Add Hot Chili Peppers (optional).

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