Vietnam Recipes: Tamarind & Pineapple Fish Soup

Name: Vietnam Recipes: Tamarind & Pineapple Fish Soup
Ingredients: 12 oz cod steaks, skinned and cut into bite-size chunks; 1 white fish head, such as cod; 1 medium ripe tomato, peeled, halved, seeded, and cut into 8 equal wedges; 4 saw leaves, julienned, or 1/4 cup cilantro leaves; Salt; 3 to 4 tbsp tamarind pulp; 2 or more fresh bird’s eye or Thai chillies, seeded and sliced thin diagonally; 1/4 cup fried garlic oil; freshly ground black or white pepper; 7 oz ripe pineapple, cut into 1/4-inch-thick slices, cored, and cut into bite-size chunks; 10 leaves holy basil, julienned

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Indulge in a flavorful Tamarind & Pineapple Fish Soup from Vietnam! Enjoy fresh cod, tropical fruits, and aromatic herbs in this zesty soup. Perfect for adventurous eaters!

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Ingredients

12 oz cod steaks, skinned and cut into bite-size chunks
1 white fish head, such as cod
1 medium ripe tomato, peeled, halved, seeded, and cut into 8 equal wedges
4 saw leaves, julienned, or 1/4 cup cilantro leaves
Salt
3 to 4 tbsp tamarind pulp
2 or more fresh bird’s eye or Thai chillies, seeded and sliced thin diagonally
1/4 cup fried garlic oil
freshly ground black or white pepper
7 oz ripe pineapple, cut into 1/4-inch-thick slices, cored, and cut into bite-size chunks
10 leaves holy basil, julienned