Tamarind pangasius soup

Bring the Vietnamese authentic flavour to your family with this delicious soup.  Blanch fish for about 5 minutes in boiling stock, then remove from heat and drain, keeping both the stock and the fish. In a large pan, bring stock to boil again. Add the …

       Ingredients :
  • 500g (1lb) Pangasius , sliced 2.5 cm  (1 in) thick
  • 1 litre (4 cups) of fish stock or water
  • 1/2 cup of pineapple, peeled and sliced
  • 1 small red chilli, seeded and sliced
  • 2 pieces lady’s fingers (or okra), sliced
  • 1/4 cup of tamarind  pulp
  •  1 cup of water
  • 1/4 cup of bean sprouts
  • 1 sprigs of mint, diagonally sliced
  • 1 tomato, cut into wedges
  • 3 tablespoons of fish sauce
  • 1 tablespoon of sugar
  • 1/2 tablespoon of rice paddy herb*, chopped 1/2 tablespoon ofsaw-leaf  herb*, chopped

Bring the Vietnamese authentic flavour to your family with this delicious soup.   

  1. Blanch fish for about 5 minutes in boiling stock, then remove from heat and drain, keeping both the stock and the fish.
  2. In a large pan, bring stock to boil again. Add the pineapple, chilli and lady’s fingers. Reduce heat and simmer for 3-4 minutes, then add tamarind pulp juice, bean sprouts and tomato.
  3. Bring to the boil again. Skim the top and season with fish sauce and sugar. Place the fish in a large soup bowl, laddle the vegetables stock in and garnish with saw- leaf herb and rice paddy herb.
  4. Serve hot with steamed rice or rice vermicelli.

Helpful hints:

*Rice paddy: A very small, rounded, pale green leaves that sprout at intervals along the stem, and a sharp, citrus flavor. It is used as a garnish for chicken curry and sour fish sauce.

*Saw-leaf herb: This leaf, which smells like coriander, is part of the standard garnish of fresh herbs that are served on the table with most Vietnamese meals. It has a long, serrated green leaf. Also known as’ long coriander.

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VINH HOAN CORPORATION
  • Packing: 4pcs/box x 20/carton
  • Ingredient: pangasius fish, shrimp, asparagus, mushroom, onion and spices Cooking instruction : Bake at 175oC for 15 minutes
  • Size: 100gr
VAN DAT FOOD
  • Packing: IQF 0.5kg/bag*20/carton
ASIA COMMERCE FISHERIES JOINT STOCK COMPANY
  • Packing: IQF, 1kg/bag or 5 kg bulk or 10 kg bulk/ctn
  • Specifications: Skin on, boneless, fat on, belly on
  • Size: 300-500, 500-700, 700-1000 (gram/ piece)
  • Glazing: 0- 20% (depend on customer’s requirement)

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