Canh Chua Cá Basa Miền Tây (Mekong Delta Style)
Món truyền thống · Vietnamese
A regional variation of Canh Chua Cá Basa from the Mekong Delta, characterized by a richer broth, the addition of specific local vegetables like water lily stems, and often a touch more spice.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- Basa fillets500g
- Tamarind paste60g
- Pineapple1/4
- Tomatoes2
- Bean sprouts100g
- Water lily stems (ngó sen)100g
- Eggplant1/2
- Garlic4 cloves
- Shallots2
- Fish sauce4 tbsp
- Sugar2 tbsp
- Chili2
- Culantro (ngò gai)1 bunch
- Vegetable oil2 tbsp
- Water1.5 liters
- Saltto taste
- Black pepperto taste
Các bước
- 1
Prepare tamarind juice: Soak tamarind paste in hot water, mash, and strain.
- 2
Cut basa into chunks, marinate with salt and pepper.
- 3
Prepare vegetables: Slice tomatoes, pineapple. Cut water lily stems into segments, soaking in salted water to prevent browning. Slice eggplant. Mince garlic and shallots. Slice chilies.
- 4
Heat oil in a pot. Sauté garlic and shallots until fragrant.
- 5
Add tomatoes and cook until softened.
- 6
Pour in tamarind juice and water. Bring to a boil.
- 7
Add fish sauce and sugar. Season the broth.
- 8
Add pineapple and eggplant. Cook for 5 minutes.
- 9
Add water lily stems and bean sprouts. Cook for 3-4 minutes.
- 10
Gently add basa pieces. Simmer for 4-6 minutes until fish is cooked.
- 11
Stir in chopped culantro and sliced chilies.
- 12
Serve hot.
