Sweet Sour Water Spinach Soup with Fish
Sweet and Sour Water Spinach Soup with Fish: A Taste of Cambodia & Vietnam
Craving a vibrant, flavorful soup that’s both comforting and refreshing? Look no further than this Sweet and Sour Water Spinach Soup with Fish! This dish beautifully blends the culinary traditions of Cambodia and Vietnam, offering a delightful balance of sweet, sour, and savory flavors. It’s a light yet satisfying meal perfect for any time of year.
Water spinach, also known as morning glory, is the star of this soup. Its slightly sweet and tender leaves pair perfectly with the delicate flavor of fish and the zesty sweet and sour broth. The addition of fresh herbs and a touch of chili adds another layer of complexity, making each spoonful a burst of flavor.
This recipe is surprisingly easy to make, requiring about an hour from start to finish. It’s a fantastic way to introduce yourself to Southeast Asian cuisine or to enjoy a familiar favorite. The fragrant lemongrass and fresh herbs will fill your kitchen with an inviting aroma, making the cooking process as enjoyable as the eating!
What makes this soup special?
- Flavorful Broth: The combination of fish sauce, sugar, and tamarind powder creates a uniquely balanced sweet and sour broth.
- Nutrient-Rich: Water spinach is packed with vitamins and minerals, making this soup a healthy and wholesome meal.
- Aromatic Herbs: The fresh herbs add a vibrant freshness and complexity to the dish.
- Easy to Customize: Adjust the amount of chili to your liking, or add other vegetables like tomatoes or mushrooms.
Serving Suggestions:
- Serve hot as a light lunch or dinner.
- Pair with steamed rice for a more substantial meal.
- Garnish with extra herbs and chili for added flavor and visual appeal.
Frequently Asked Questions
Q: What kind of fish is best for this soup?
A: Traditionally, Asian catfish or Basa are used, as they have a mild flavor and flaky texture. However, you can substitute with other white fish like cod or tilapia.
Q: Can I use dried tamarind paste instead of tamarind powder?
A: Yes, you can! Use about 1 tablespoon of tamarind paste mixed with 1/4 cup of warm water. Strain the mixture to remove the seeds and pulp before adding it to the soup.
Q: Where can I find water spinach?
A: Water spinach is commonly found in Asian grocery stores. If you can’t find it, you can substitute with spinach, but the flavor and texture will be slightly different.
Q: Can I make this soup ahead of time?
A: It’s best to make this soup fresh, as the water spinach can become soggy if stored for too long. However, you can prepare the broth ahead of time and add the water spinach and fish just before serving.
Q: Is this soup spicy?
A: The spice level depends on the amount of chili pepper you add. Feel free to adjust the amount to your preference.
Sweet Sour Water Spinach Soup with Fish
Ingredients
- 2 tablespoons vegetable oil
- 2 cloves garlic, chopped
- 1/4 cup fresh or frozen minced lemongrass
- 4 cups water
- 900 gram Asian catfish or Basa, cut into chunks
- 900 gram water spinach, cut into 2-3 inch lengths
- 2 tablespoons fish sauce
- 1 tablespoon sugar
- 1 tablespoon tamarind powder
- 1 cup chopped mix herbs (rice paddy herb, saw leaves, and sweet basil leaves)
- 3 chopped hot chili pepper
Instructions
- Pre-heat a large soup pot.
- When soup pot is hot, add oil, saute’ garlic till it turns brown but not burn, removed toasted garlic and set it a side.
- Add lemongrass in soup pot with hot oil, stirs well, add water and cook till water bubbling.
- Add fish in to boiling water, cook till fish tender then add water spinach, stirs.
- Seasoning with fish sauce, sugar and tamarind powder, stirs well.
- Top with chopped mix herbs, chili pepper and toasted garlic.
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