Vietnamese Fish Soup (Canh Cá Nấu Ngót) Recipe Summer Soup

Ingredients

Prepare Fish Steaks

3 Fish steaks (any fish you want)

1 Tbsp. Fish Sauce

Black Pepper

minced Garlic

Prepare Tomatoes

2 Tomatoes

1 Tbsp. Olive Oil

1 Tbsp. minced Garlic

1/2 tsp. Sugar

Pinch of Kosher Salt

Soup

5 cups Water

1 tsp. Tamarind Powder

1/2 tsp. Kosher Salt

1 tsp. Sugar

Chinese Celery

Green Onions

minced Garlic

Hot Chili Peppers (optional)

Rinse the fish steaks, then marinate the fish.  1 tsp. Fish Sauce, some minced Garlic and black Pepper, cover with plastic wrap.  Set aside for 10 minutes. 

Cut two Tomatoes. Cut the Chinese Celery about 2-3 inches long.  Cut Green Onions about 2-3 inches long. Set aside.

In a pan add 1 Tbsp. Olive Oil and 1 Tbsp. minced Garlic.  Saute for a few seconds, add in the Tomatoes. Mix and add in 1/2 tsp. Sugar and a pinch of Kosher Salt.  Mix on medium heat for about 2-3 minutes. Remove from heat. 

In a pot add in 5 cups of water. Add in the cooked Tomatoes. Add in 1 tsp. Tamarind Powder, 1/2 tsp. Kosher Salt and 1 tsp. Sugar. Bring to a high simmer add in the marinated Fish and the Onions and Chinese Celery. Let it cook until the fish is (2-3 minutes) remove and serve.  Add Hot Chili Peppers (optional).