Canh Chua (Vietnamese Sweet and Sour Fish Soup)

Rice

• 300 g Jasmine rice
• 450 ml Water

Soup

• 1.5 liters Water
• 2 tbsp Tamarind paste
• 3 tbsp Fish sauce
• 1 tsp Fine sea salt
• 2 tsp Granulated sugar
• 250 g Pineapple, ripe
• 300 g Tomato, ripe
• 1 piece Red chili pepper
• 450 g White fish fillet, skinless
• 150 g Bean sprouts
• 4 pieces Spring onion
• 20 g Fresh coriander

1. Rinse the jasmine rice in a colander until the water runs mostly clear. Tip into a saucepan with the measured water, bring to the boil, then cover and cook on the lowest heat for 12 minutes. Take off the heat and leave, covered, for 10 minutes.
2. Meanwhile, cut the pineapple into bite-size chunks and cut the tomatoes into wedges. Thinly slice the red chilli, slice the spring onions, and roughly chop the coriander. Cut the fish into large bite-size pieces.
3. Bring the measured water for the soup to a lively simmer in a stockpot. Whisk in the tamarind paste until dissolved, then stir in the fish sauce, salt and sugar. Taste the broth and adjust with a little more fish sauce for saltiness or sugar for balance if needed.
4. Add the pineapple and simmer for 4 minutes, then add the tomatoes and sliced chilli and simmer for 3 minutes. Slide in the fish and cook gently for 3 to 5 minutes, just until opaque and flaking. Keep the heat moderate so the fish stays in pieces.
5. Add the bean sprouts and cook for 1 minute so they stay crisp. Turn off the heat, then stir through most of the spring onion and coriander, reserving a little for the top. Ladle into bowls and serve with the steamed jasmine rice alongside.

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