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Canh Chua Cá | Spicy Tamarind Fish Stew
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30 min
Quick
Knuspr-Küche
Canh Chua Cá ist das Herzstück der traditionellen vietnamesischen Küche: Zartes Kabeljaufilet köchelt sanft in einer aromatischen, süß-sauren Tamarindenbrühe mit Ananas, saftigen Tomaten und knackigen Mungobohnensprossen. Serviert mit duftendem Jasminreis und frischen Kräutern ist dieses Gericht herrlich leicht, wohltuend und voll lebendiger Aromen.
Preparation method
Preparation
Rinse the jasmine rice thoroughly in a sieve until the water runs clear. Bring to a boil with 1.5 times the amount of water and a pinch of salt, then cover and let steam over lowest heat for approx. 12 minutes.
Pat the cod fillet dry and cut into approx. 3 to 4 cm pieces. Peel the pineapple, cut out the hard core, and cut the fruit flesh into bite-sized pieces. Wash the tomatoes and cut into eighths.
Finely chop the garlic cloves. Cut the chili pepper into thin rings. Trim the spring onions and cut into fine rings. Coarsely chop the coriander. Rinse the mung bean sprouts with cold water and let drain.
Chef's tip
For an especially even distribution of flavour, the tamarind paste can be stirred smooth in a little warm water beforehand.
Traditionally in Vietnam, a small bowl of fish sauce with fresh chili rings is served alongside to dip the fish at the table according to taste.
Ingredients
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