Sour Catfish Soup

Course : Seafoods
Serves: 4
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1 ounce tamarind pulp
4 cups hot water
1 tablespoon oil
2 tablespoons fresh ginger root -- minced
1 stalk lemongrass -- thinly sliced
1 dash red pepper flakes
2 tablespoons fish sauce
1 tablespoons lemon juice -- to taste
1/2 pound catfish fillets
1 medium cucumber -- for garnish, sliced

Preparation / Directions:

1. Soak tamarind pulp in the hot water until it is soft. 2. Heat oil in a medium saucepan over medium heat. Add ginger, green onions, lemongrass, and hot pepper flakes and cook just until fragrant, about 30 seconds. 3. Strain tamarind water through a fine-mesh strainer into the same saucepan. With a wooden spoon, push pulp through strainer into the sauce pan, straining out and discarding seeds and fibers. Add fish sauce to pan. Simmer 5 minutes and taste for seasoning--it should be tart and slightly hot. Adjust seasonings if necessary. (May be prepared to this point up to an hour ahead.) 4. Have soup at a simmer. Add catfish slices and cook just until opaque white. Serve immediately, garnished with cucumber slices.


Nutritional Information:

120 Calories (kcal); 6g Total Fat; (46% calories from fat); 10g Protein; 7g Carbohydrate; 34mg Cholesterol; 34mg Sodium

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