Soups And Steamboat Recipes - Sweet And Sour Fish Soup

Ingredients

• 600g (20 oz) meaty fish fillets

• 1 kg (2 lb) fish carcasses and heads

• 2 tbsp tamarind pulp

• 1 medium carrot, sliced

• 1 small Chinese white cabbage, chopped

• 180g (6 oz) soybean sprouts

• 2 spring onions, chopped

• 6 sprigs fresh coriander, chopped

• salt and pepper

• fish sauce

• sugar

• 12 sprigs Vietnamese mint

• 1 small red chili, seeded

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Method:

1. Cut the fish into thick slices. Set aside. Place the carcasses and heads in a saucepan with tamarind and water to generously cover.

2. Bring to the boil and simmer gently for 8 minutes. Strain into another pan and season to taste. Add the carrot, cabbage, sprouts and onions and simmer for 8 minutes.

3. Add fish and coriander with salt, pepper and fish sauce to taste. Add a little sugar if the taste is too tart. Simmer until the fish is tender, about 6 minutes, then serve in deep bowls, garnished with mint.