Sour Fish Soup with Snakehead
A bright, tangy Vietnamese fish soup built around tamarind and pineapple, with tender snakehead (or sea bass) and a hit of chili heat. Ready in 20 minutes, complete in one pot.
- Total time
- 20 min
- Servings
- 2
- Calories
- 180
- Protein
- 28g
Ingredients
- 1 lb snakehead or sea bass fillets
- 3 tbsp tamarind paste
- 1 cup fresh pineapple, cubed
- 1.5 cups cherry tomatoes, halved
- 1 whole red bird's eye chili, sliced
- 2 tbsp fish sauce
- ½ cup fresh mint and cilantro, chopped
- 4 cups water
Instructions
- 1
Heat water in a large pot over medium-high until steaming, about 2 minutes.
- 2
Stir in tamarind paste and fish sauce until combined, then add pineapple, tomatoes, and chili.
- 3
Bring to a simmer and cook 3 minutes until broth is fragrant and tomatoes soften slightly.
- 4
Slide fish fillets into the simmering broth and cook until opaque throughout, 4–5 minutes.
- 5
Taste and adjust salt or tamarind to balance sour and savory — you want bright and tangy.
- 6
Ladle soup into bowls, top with fresh mint and cilantro, and serve hot.
Tools you’ll need
- large pot (6-quart)
- wooden spoon
- ladle
- cutting board
- chef's knife
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