ka diam dua (pineapple fish chowder)

Categories
Fish
Soups/stews
Vietnam
Update
Yield
8 Servings
MeasureIngredient
1½ pounds Fish (carp, sea bass, etc)
¼ cup Oil
2 eaches Minced garlic cloves
½ cup Minced onion
2 quarts Water
1 teaspoon Grated orange rind
1 each Bay leaf
½ teaspoon Dried ground chili peppers
¼ teaspoon Anise
¼ teaspoon Saffron
3 tablespoons Dry sherry
1 pounds Raw shrimp, shelled, deveined and cut in half
2 tablespoons Cornstaraach
2 tablespoons Soy sauce
1 each #2 can crushed pineapple, drained

Remove the skin of the fish and cut into bite-sized pieces. Heat the oil in a saucepan; saute the garlic and onions 10 minutes. Stir in the water, orange rind, bay leaf, chili peppers, anise, saffron, and sherry.

Bring to a boil and add the fish.Cook over medium heat for ten minutes Add the shrimp and cook over low heat 10 minutes. Mix the cornstarch with the soy sauce and a little water to make a smooth paste and stir into the soup until thickened. Add the pineapple and cook 5 minutes longer. Taste for seasoning. Discard the bay leaf. Serve with boiled rice. Serves 8-10 Pineapple Fish Chowder KA DIAM DUA viet nam

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