This soup has a sweet,
sour and spicy taste. Very popular in Cambodian kitchens because it is very easy to
make and taste yummy. But it takes so many herbs and vegetables to make a perfect
bowl of soup. My recommendation for this soup is to seasoning to your taste.
Some like more sour and some like sweeter. Is all depending on how you prefer the
Sweet and Sour Soup with Fish
|Ingredients : |
|1 Whole fish about 2 lbs. Cut up to steak size. |
|6 Cups water. |
|1/2 Fresh pineapple. Diced or |
|1 large can chunk pineapple. |
|1/2 lb Fresh okra. Or |
|6 oz frozen whole okra. |
|1 1/2 Tablespoon Knorr tamarind Soup base powder |
|3 Tablespoon sugar. |
|2 Tablespoon fish sauce. |
|1/4 Teaspoon salt. |
|1 Table spoon cooking oil. |
|2 Gloves garlic. Crushed. |
|1 Stalk lemon grass. |
|1/4 lb Bean sprouts |
|1 Stalk celery. Chopped. |
|2 Tomatoes. Cut ˝ inch slices. |
|2 Stalks Asian rhubarb. Sliced thin. |
|1 Cup chopped mix herbs (rice paddy herb( ma-om), sweet
basil, saw leaf herb and green onion leave). |
|Hot chili pepper. (Optional)|
|Procedures : |
Heat up a small saucepan on the stove with cooking oil.
Sauté garlic and lemon grass. Set a side. Pour water in large soup pot. Bring
to boil. Add fish, pineapple (juice and all if you are using from the can).
When fish cooked, add okra, celery and tamarind powder. Stir gentles be careful not break
the fish. Add Asian rhubarb, tomatoes, bean sprouts and pour lemon grass oil over.
Stirs. Seasoning with sugar, fish sauce, and salt. Top with mix herbs and hot
chili pepper. Serve hot.
This soup is prepared by Mylinh.