Vietnamese lẩu cá chua—hot pot with fish
A canh chua–inspired sweet-and-sour fish broth with herbs, seafood, vegetables, pineapple and tomatoes. Enhanced with Kikkoman Ponzu Lemon, it’s light, aromatic and perfect for sharing at the table.
Ingredients
Preparation
Step 1
300 g white fish fillet – 8 prawns – 250 g pineapple – ½ lime or ½ lemon – 200 g celery – 12 okra pods – 8 small tomatoes – 200 g mushrooms (e.g. enoki, king oyster, shiitake) – 80 g dill – 80 g coriander – 80 g spring onions – 40 g glass noodles
Slice the fish fillet into bite-sized pieces. Peel and devein the prawns by making a shallow cut along the back. Cut the pineapple into bite-sized pieces and slice the lime or lemon thinly. Slice the celery diagonally into 1 cm pieces, halve the okra and the tomatoes. Clean the mushrooms and tear or cut them into pieces. Cut the coriander, dill and spring onions into lengths of about 3 cm. Soak the glass noodles in water until softened.
Step 2
1 red chilli, sliced – 1 litre water – 150 ml Kikkoman Ponzu Citrus Seasoned Soy Sauce - Lemon
Add the water, the pineapple from Step 1, the sliced red chilli and the Kikkoman Ponzu Lemon to the pot and bring to the boil.
Step 3
40 g fried onions
Once the soup is boiling, add the fish, prawns, vegetables and softened glass noodles from step 1 to the pot and cook for about 10 minutes. Top with the coriander, dill, spring onions, lime slices and fried onions before serving.
Recipe-ID: 1629
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300 g white fish fillet – 8 prawns – 250 g pineapple – ½ lime or ½ lemon – 200 g celery – 12 okra pods – 8 small tomatoes – 200 g mushrooms (e.g. enoki, king oyster, shiitake) – 80 g dill – 80 g coriander – 80 g spring onions – 40 g glass noodles
Slice the fish fillet into bite-sized pieces. Peel and devein the prawns by making a shallow cut along the back. Cut the pineapple into bite-sized pieces and slice the lime or lemon thinly. Slice the celery diagonally into 1 cm pieces, halve the okra and the tomatoes. Clean the mushrooms and tear or cut them into pieces. Cut the coriander, dill and spring onions into lengths of about 3 cm. Soak the glass noodles in water until softened.
1 red chilli, sliced – 1 litre water – 150 ml Kikkoman Ponzu Citrus Seasoned Soy Sauce - Lemon
Add the water, the pineapple from Step 1, the sliced red chilli and the Kikkoman Ponzu Lemon to the pot and bring to the boil.
40 g fried onions
Once the soup is boiling, add the fish, prawns, vegetables and softened glass noodles from step 1 to the pot and cook for about 10 minutes. Top with the coriander, dill, spring onions, lime slices and fried onions before serving.
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