Sour Fish Soup

  • Servings: 2
  • Difficulty: Medium
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  • 4 – 5 Tamarind Pieces
  • 2 Okras
  • 10cm Taro Stem (can use Pak Choy as a substitute)
  • handful of fresh cilantro
  • handful of Buffalo Spinach
  • 1 Tomato
  • 2 Slices of Pineapple
  • 2 Cloves Garlic
  • Cooking Oil
  • 1 Slice of Mackerel
  • 3 Teaspoons of Sugar
  • 1 Tablespoon of Fish Sauce
  • 3 Teaspoons of Chicken Powder/Stock


  1. Mix tamarind and 50ml of warm water together to make tamarind juice
  2. Cut okra, taro stem, cilantro and buffalo spinach into 0.5cm pieces and set aside
  3. Cut tomato and pineapple into quarters and set aside
  4. Dice garlic as small as you can
  5. Add cooking oil and garlic into a pan and saute until garlic is golden brown. Remove from pan and set aside
  6. Add 400ml of water into a medium sized pot. Add in pineapple and tomato until the smell of pineapple is strong
  7. Add in fish and bring to the boil for 5 minutes. Remove fish and set aside.
  8. Add in 1 – 2 tablespoons of the tamarind juice into pot depending on the taste you want. Also add in sugar, fish sauce and chicken powder bring to the boil for 10 minutes
  9. Add in okra and taro stems bring to the boil for 5 minutes
  10. Remove from heat and add buffalo spinach, cilantro and garlic for garnish
  11. Serve warm with rice.

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