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Vietnamese Dill Fish Soup
Rated 5.0 stars by 1 users
Category
Dinner
Cuisine
Vietnamese
Servings
3-4
Canh Cá Thì Là, or Vietnamese dill fish soup, is a light and flavorful dish that showcases the delicate sweetness of white fish and the fresh notes of dill. Marinated fish steaks are gently seared, then simmered with tomatoes, garlic, and a touch of rice vinegar for a perfectly balanced broth. This comforting soup is tangy, savory, and aromatic. Quick to prepare and beautifully simple, it pairs well with steamed rice or can be enjoyed on its own. Recipe Source: MMBonAppétit
Ingredients
- 2 kg red tilapia or another white fish (seabass, red snapper or cod)
- 3.5 oz fresh dill
- 1 lb tomatoes
- 2-3 stalks green onion
- 1 tbsp garlic (minced)
-
1 tbsp fish sauce (+ more to taste)
- 1 tsp bouillon (+ more to taste)
- 2 tbsp vegetable oil
- 4 cups water
- Rice vinegar (to taste)
Directions
Clean fish and cut into ~2-inch-thick steaks (if needed).
- Chop up green onion, separating the whites and greens.
- Add the fish to a bowl, along with the fish sauce, bouillon, and the white parts of green onion.
- Mix/toss gently to coat the fish with the seasoning and let marinate for about 20 minutes.
- In the meantime, mince garlic.
- Cut tomatoes into wedges (6-8 wedges per tomato depending on the size) and cut to remove tough core.
Rinse, then pick the top and side leaves off the stems of dill. Chop into 1-inch lengths.
- Once the fish is done marinating, heat oil in a large pot on medium.
- Gently place the pieces of fish in and let sear gently for 1-2 minutes on each side, being careful not to break the fish. Remove fish to a plate.
- Add in the garlic and sauté until fragrant, about 30 seconds.
- Add in the tomato wedges and sauté until they are soft around the edges, about 2-3 minutes.
- Pour in the water and bring to boil.
- Add in the fish and any remaining marinating liquid.
- Reduce heat to medium low and simmer uncovered for 20 minutes.
Season the broth to taste with fish sauce and rice vinegar. Note: the soup should be lightly tangy but not sour.
- Turn off the heat, add in the dill and gently mix it in- being careful to not break the fish.
- Using a spatula or flat ladle, remove the fish pieces to a serving bowl, then ladle in the soup.
- Top with the remaining green parts of green onion and serve immediately!
