The fish pieces are sweet soft, Indian taro is crispy mixed with flavor of pineapple, tamarind, culantro to make wonderful sweet and sour taste for this soup in the summer.
1. Ingredients:
– Red tilapia:1 of 1.2 kg
– tomato: 200g
– Pineapple: a half of fruit
– Ripe tamarind: a spoon
– Indian taro: 200g
– culantro, Limnophila aromatica, onion, chilli, seasoning starch, sauce, baby saffron
2. Instructions:
– To remove skin , gill cover, intestine, apply salt and clean and cut to get fillet of fish. Born and head of fish is placed into a spot in order to simmer with a little of seasoning starch.
– To cut fillet of fish in to pieces with size 2x5cm (notice: do not cut into so thin or so small becauce it is easy to be crushed when cooking, so that fish will not keep sweet taste). To marinate fish with a little of seasoning starch and saffron juice for 10 minutes.
– To clean, cut green onion and culantro into pieces with size 3 cm.
– To remove skin and eyes of pineapple, slice with 0.7-1cm.
– To wash tomato, cut it into small pieces.
– To put ripe tamarind into a bowl with a tablespoon of water, make puree and get juice by filter.
– To remove skin of Indian taro, cut them into finger-sized pieces, soak with a few of salt for 5 minutes and wash by water, drain.
– To place spot on the stove, add fish juice that was prepared at step 1, tamarind, 1 chilli and cook until boil, add tomato, pineapple and re-boil. To put fish into the spot, cover until boil, open cover, skim and continue to cook for 3-5 minutes, re-taste. You could add a little of teaspoon of sugar if you like sweet.
– To add Indian taro, re-boil, add onion, culantro and turn off stove.
To ladle soup out into a bowl, serve with fresh vegetable.
>> Read more How to cook Steamed Tilapia with Spring Onion and Ginger
