Ka diam dua (pineapple fish chowder)
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 |
Directions
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