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Canh Chua Cá | Vietnamese Fish Stew with Tamarind
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30 min
Quick
Gurkerl Küche
Canh Chua Cá ist der vietnamesische Küchenklassiker schlechthin: Zarter, saftiger Kabeljau pochiert in einer erfrischenden, süß-sauren Tamarindenbrühe mit sonnengereifter Ananas, saftigen Paradeisern und knackigen Mungosprossen. Abgerundet mit frischem Koriander und serviert zu duftendem Jasminreis – ein leichtes, aromenreiches Wohlfühlessen für den Herbst!
Ingredients
Preparation method
Preparation
Bring the jasmine rice to a boil with twice the amount of water and a pinch of salt according to package instructions, then cover and let simmer over low heat for about 12 minutes. If needed, keep warm in the oven at about 60 °C.
Rinse the cod fillet under cold water, pat dry with paper towels, and cut into 3-4 cm pieces. Quarter the tomatoes. Peel the fresh pineapple and cut into bite-sized triangles. Finely chop the garlic, thinly slice the chili pepper, and diagonally slice the spring onions. Roughly tear the fresh coriander.
Preparing the Stew
Heat the vegetable oil in a medium pot and sauté the chopped garlic over medium heat for about 1 minute until golden. Add the tomato quarters and pineapple pieces and cook for 2 minutes while stirring until their fruity aroma develops.
Chef's tip
Perfect balance of flavours: An authentic Canh Chua thrives on the interplay of sweet, sour, and savoury. Taste the broth before adding the fish: add more tamarind for delicate acidity or a touch of cane sugar for pleasant sweetness.
Gentle cooking: Cod fillet cooks to perfection in the hot broth in just a few minutes. As soon as the fish is snow-white and flaky, serve immediately.
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