Ingredients for Pineapple and Snakehead Fish Sour Soup
Snakehead fish: 1 (approx. 500-700g), cleaned and cut into bite-sized pieces
Pineapple: 1/2, peeled, cored, and thinly sliced
Tomatoes: 2, quartered
Yardlong beans: 5-7, washed and diagonally cut
Bean sprouts: 100g, washed
Tamarind: 1-2 tablespoons (or 1 packet of tamarind concentrate)
Herbs: Thai basil, coriander, and scallions (washed and chopped)
Garlic: 3 cloves, minced
Chili: 1-2, optional
Seasonings: Salt, sugar, fish sauce, pepper, and cooking oil
Water: Approximately 1.5 liters
Cooking Instructions for Pineapple and Snakehead Fish Sour Soup
Step 1: Prepare the fish
Season the cleaned snakehead fish with 1 teaspoon of salt and 1/2 teaspoon of pepper for 15 minutes. Thinly slice the pineapple to achieve a sweet and sour flavor. Quarter the tomatoes. Diagonally cut the yardlong beans to retain their crunch.
Soak the tamarind in 100ml of hot water and squeeze out the pulp to obtain the tamarind juice, discarding the seeds.
Step 2: Prepare the broth
Bring 1.5 liters of water to a boil in a pot. Add the snakehead fish and simmer over medium heat for 5-7 minutes until the fish is partially cooked. Remove the fish and set aside (this ensures a clear and odorless broth).
Add the tamarind juice and 1 teaspoon of salt to the fish broth and stir well.
Step 3: Sauté the ingredients
Heat 2 tablespoons of cooking oil in a pan and sauté the minced garlic until fragrant.
Add the pineapple and tomatoes to the pan and quickly stir-fry for about 2 minutes to release their juices and soften. Transfer this mixture to the pot of broth.
Step 4: Cook the soup
Bring the broth to a boil and season with 1 tablespoon of fish sauce and 1 tablespoon of sugar (adjust to taste).
Add the yardlong beans to the soup and cook for about 2 minutes, then return the fish to the pot along with the bean sprouts. Cook for an additional 1-2 minutes to warm the fish through and blanch the sprouts while retaining their crunch.
Adjust the seasoning with salt, sugar, and fish sauce to taste. Add chili if desired for a spicy kick.
Finish: Turn off the heat and garnish the soup with Thai basil, coriander, and scallions. Serve hot with steamed rice or rice vermicelli.
Tips for Selecting Ripe Pineapple
Choose pineapple that is ripe but not overly so to balance the flavors in the soup.
If you’re not a fan of tamarind, you can substitute it with green mango or lime juice for that sour punch.
Snakehead fish can be replaced with basa, pink perch, or shrimp according to your preference.
For an extra fragrant touch, add a few leaves of mint to the soup.
Happy cooking, and I hope your family enjoys this delicious and tangy treat!
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