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Vietnamese Tamarind Pineapple Fish Stew
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Course Soup
Cuisine Vietnamese
Servings 4 people

Equipment

  • Large Pot
  • Cutting Board
  • Knife

Ingredients
  

  • 1 pound white fish fillets, cut into 2-inch pieces
  • 2 cups fresh pineapple chunks
  • 3 tablespoons tamarind paste
  • 1 small onion, thinly sliced
  • 2 garlic cloves, minced
  • 1 tablespoon fish sauce
  • 1 teaspoon sugar
  • 4 cups water
  • 1 red chili, sliced
  • 2 tablespoons chopped cilantro
  • Lime wedges, for serving

Instructions
 

  • Heat a large pot over medium heat and add the sliced onion and minced garlic. Cook for 2 minutes until the onion softens.
  • Pour in the water and stir in the tamarind paste until it dissolves. Add the pineapple chunks, fish sauce, and sugar. Bring the mixture to a gentle simmer.
  • Once simmering, add the fish pieces and sliced chili. Cook for 5 to 7 minutes until the fish turns opaque and flakes easily.
  • Remove the pot from heat. Stir in the chopped cilantro just before serving. Offer lime wedges on the side for squeezing over each bowl.

Notes

Taste the broth after adding the tamarind and adjust the sugar slightly if the pineapple is very sweet. The fish cooks quickly, so watch it closely to keep the texture firm. Leftovers reheat well on the stovetop with a splash of water to loosen the broth.
Course: Soup
Cuisine: Vietnamese
Equipment: Large Pot, Cutting Board, Knife