Photograph of the finished Canh chua cá

Vietnam · Canh chua cá basa rau đủ vị

Canh chua cá

45 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Basa catfish Basa catfish 2.2 lb
  • Photograph of Sour tamarind Sour tamarind 3.5 oz
  • Photograph of Pineapple Pineapple 11.3 oz
  • Photograph of Elephant ear plant Elephant ear plant 11.3 oz
  • Photograph of Okra Okra 8.5 oz
  • Photograph of Bean sprouts Bean sprouts 8.5 oz
  • Photograph of Tomato Tomato 8
  • Photograph of Fish sauce Fish sauce ⅓ cup
  • Photograph of Sawtooth coriander Sawtooth coriander 1.4 oz
  • Photograph of Chilli Chilli 8
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Toss the basa fish with salt and ginger, then rinse to remove the slime and muddy smell.
  2. 2 Strip the stems of the taro leaves, then toss them with salt for 15 minutes and squeeze out the excess water. If you don't squeeze them thoroughly, eating them will cause an itchy throat.
  3. 3 Soak tamarind to extract the juice, then cook it with tomatoes and pineapple for 8 minutes.
  4. 4 Place the fish in a pot of simmering water and cook for 8 minutes without stirring.
  5. 5 Add the okra, taro stems, and bean sprouts in this order, then turn off the heat after 2 minutes; the bean sprouts should still be crispy.

With an appliance

  • Oven 45 min

    Replace step 4: place the basa fish in the heat-resistant tamarind water pot, cover and simmer on the middle rack of the oven at 170 degrees for 8 minutes; step 5: return the pot to the stove, add the vegetables in the correct order and cook for 2 minutes.

Start cooking