Nothing pairs better with caramelized catfish than hot and sour soup!
As mentioned in my previous post, my Dad and I recently had a father daughter cooking session. He came over with all the ingredients needed to make dinner, and we cooked together. It was nice, and it was cute how he’d stop to ask if I needed to take a picture before he moved on to the next step. Oh, the life of a blogger…
This soup has a tamarind base, so it’s deliciously sour. We also add Tom Yum paste to give it a nice kick. How much you add depends on how spicy you like it. I prefer it hot, but for the sake of non-spicy eaters, we made it mild. I encourage you to use more than what this recipe calls for. You can always add it to individual servings instead of the entire pot. That way, everyone can control how spicy they’d like it.
This soup seems like a lot of work, but it’s really not. It’s all about layering the ingredients. I’ve listed everything in order of how you’d cook/layer it.
Here’s what you need:
5-6 pieces of catfish (heads make a nice broth, so try to include at least one)
1 tbs salt (to clean the fish)
8 cups water
1 tsp salt (to cook with)
1.41 oz packet of Knorr Tamarind Soup Mix (only use half)
1 pack okra (about 15 pieces)
7 oz pack of Enoki mushrooms
4 taro stems
1 tbs sugar
6 oz bean sprouts
8 oz can sliced pineapple
1 tbs Tom Yum Paste
1 handful chopped basil
1) Place the fish in a bowl and sprinkle the tbs of salt over it. Clean each piece by rubbing it gently under running water. Remove any visible blood or veins, as those parts tend to smell very fishy. Rinse it off, and set the cleaned fish aside.
Trim off the tips off the okra, and cut the larger pieces in half at an angle. If they’re small, leave it whole. Cut the tomatoes into quarters. Peel the taro stems, and cut them at an angle into half inch slices.
4) Now, you will add the veggies to the pot in two minute intervals. Starting with the okra. Then, 2 minutes later, add the mushrooms, and 2 minutes later, the tomatoes, and after another 2 minutes, the taro stems.
5) After you’ve layered the veggies, add a tbs of sugar and the can of pineapple (cut the rings in half). Use a ladle of love to stir it all up.
I love you, Mommy (and Daddy)!