Richard Lee's Vietnamese Tamarind Sweet and Sour Fish Soup
- 600 g coral trout fillet - cut into 2 inch cubes
- 100 g tamarind
- 100 g mint Stalk
- 100 g pineapple
- 100 g tomato
- 10 g chili
- 50 ml fish sauce
- 70 g sugar
- 70 g seafood powder
- 100 g bean sprout
- rice noodles
- 100 ml cooking oil
Place tamarind in hot water for 20 minutes. Then set aside the liquid as tamarind sauce.
Cut mint stalk, pineapple and tomato into smaller pieces and stir-fry together in a wok.
Add the tamarind sauce and water and bring to boil. Add the cubed fish, fish sauce, chili, sugar, and seafood powder.
Place bean sprouts in a bowl and pour in the hot soup. Enjoy soup with rice noodles. Serves 4 persons.