20-Min Sour Fish Soup with Crispy Giblets

Ingredients

• 1.25 lb snakehead fish (or sea bass, cleaned and cut into 3-inch steaks)
• ½ lb chicken giblets (gizzards, hearts, livers)
• 3 tbsp tamarind paste (or 3 tbsp tamarind concentrate + water to dilute)
• 1 cup fresh pineapple (1-inch chunks) or canned pineapple chunks
• 2 medium shallots (thinly sliced)
• 2 tbsp soy sauce
• 2 whole Thai chilies (thinly sliced, or red pepper flakes)

Instructions

1. 1

   Pat fish steaks dry. Bring 6 cups water and a pinch of salt to a boil in a large pot.

2. 2

   Add fish, tamarind, pineapple, and half the shallots to the boiling water. Simmer 8 minutes until fish is opaque and flakes at the thickest point.

3. 3

   Meanwhile, heat 2 tbsp oil in a skillet over high heat until it shimmers. Add giblets and fry 5–6 minutes, stirring often, until edges crisp and no pink remains inside.

4. 4

   Stir soy sauce and remaining shallots into the fish soup. Taste and adjust salt and tamarind balance — it should be pleasantly sour and savory.

5. 5

   Pour soup into bowls. Top with crispy giblets and scatter fresh chilies over. Drizzle chili-soy sauce (soy sauce mixed with minced chili) on the side.

Tools you’ll need

• large pot (5+ quarts)
• 12-inch skillet or wok
• wooden spoon
• slotted spoon
• measuring spoons

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