Cá Lóc Nấu Canh Chua

Cá Lóc Nấu Canh Chua is a vibrant Vietnamese sour fish soup that melds the freshness of river fish with the tang of tamarind and assorted vegetables. This Paleo-friendly dish is not only bursting with flavor but also packed with nutrients, making it a wholesome meal option.

Ingredients

• Snakehead fish (Cá Lóc) - 300 grams, cleaned and cut into pieces
• Tamarind paste - 2 tablespoons
• Water - 800 ml
• Pineapple - 100 grams, cut into chunks
• Tomatoes - 2 medium, quartered
• Okra - 100 grams, sliced
• Shallots - 2, sliced
• Garlic - 2 cloves, minced
• Fresh cilantro - a handful, chopped
• Fish sauce - 1 tablespoon
• Chili peppers - 1, sliced (optional)
• Salt - to taste
• Black pepper - to taste

Steps

1. In a large pot, bring 800 ml of water to a boil over medium heat.
2. Add the tamarind paste and stir until dissolved, then add the sliced shallots and minced garlic. Cook for 2-3 minutes until fragrant.
3. Add the snakehead fish pieces to the pot and simmer for about 5 minutes until they start to cook through.
4. Incorporate the pineapple chunks, quartered tomatoes, and sliced okra into the pot. Stir gently and simmer for another 5-7 minutes.
5. Season the soup with fish sauce, salt, and black pepper to taste. If desired, add sliced chili peppers for heat.
6. Just before serving, stir in chopped cilantro for freshness.
7. Serve hot in bowls, ensuring each serving has a good mix of fish and vegetables.

Nutrition

• Calories: 250
• Protein: 30 g
• Carbs: 20 g
• Fiber: 4 g
• Sugar: 5 g
• Sodium: 700 mg
• Cholesterol: 60 mg
• Total Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.8 L

Health Benefits

• High in protein, supporting muscle health and repair.
• Rich in vitamins and minerals from the vegetables, promoting overall health.

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