Canh Chua

Ingredients

• •1 lb catfish fillets, cut into chunks
• •4 cups fish stock or water
• •2 cups fresh pineapple chunks
• •2 medium tomatoes, quartered
• •1 tbsp tamarind paste
• •2 tbsp fish sauce
• •1 onion, quartered
• •2 cloves garlic, minced
• •2 Thai chili peppers, sliced
• •1/4 cup fresh cilantro
• •1 tsp salt

Directions

1. 1Heat stock in a large pot and bring to a boil, then add garlic and onion.
2. 2Add catfish chunks and simmer for 5 minutes until partially cooked.
3. 3Stir in tamarind paste and fish sauce, then add tomatoes and pineapple chunks.
4. 4Simmer for 10-12 minutes until catfish is fully cooked and flavors meld together.
5. 5Season with salt and adjust fish sauce to taste for the perfect salty-sour balance.
6. 6Add sliced chili peppers and stir in fresh cilantro just before serving.
7. 7Ladle into bowls and serve hot with steamed jasmine rice.

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