Ka diam dua (pineapple fish chowder)
- Main Ingredient: Various Fish Various Fruits
- Course: Various soups and stews
- Cuisine: Chinese Vietnamese
- Special food: Ethnic
- Yield:
Ka diam dua (pineapple fish chowder) ingredients
- 1 1⁄2 lb Fish (carp, sea bass, etc)
- 1⁄4 c Oil
- 2 ea Minced Garlic Cloves
- 1⁄2 c Minced Onion
- 2 qt water
- 1 t Grated orange rind
- 1 ea Bay leaf
- 1⁄2 t Dried ground chili peppers
- 1⁄4 t Anise
- 1⁄4 t saffron
- 3 T Dry sherry
- 1 lb Raw shrimp, shelled
- -deveined and cut in half
- 2 T Cornstarch
- 2 T soy sauce
- 1 ea #2 can crushed pineapple
- Drained
Cooking Ka diam dua (pineapple fish chowder)
1. Remove the skin of the fish and cut into bite-sized pieces.
2. Heat the oil in a saucepan; saute the garlic and onions 10 minutes.
3. Stiri in the water, orange rind, bay leaf, chili peppers, anise, saffron, and sherry.
4. Bring to a boil and add the fish.
5. cook over medium heat for ten minutes add the shrimp and cook over low heat 10 minutes.
6. Mixi the cornstarch with the soy sauce and a little water to make a smooth paste and stir into the soup until thickened.
7. Add the pineapple and cook 5 minutes longer.
8. Taste for seasoning.
9. Discard the bay leaf.
10. Serve with boiled rice.
Post new comment