Easy Fish & Pineapple Soup Recipe

Fish and pineapple soup is a refreshing, nutritious, and incredibly easy dish to prepare. Featuring the distinct flavor of fresh fish paired with the gentle tartness of pineapple, this soup is not only cooling but also wonderfully appetizing, especially on hot summer days. Let’s discover how to make this perfect fish and pineapple soup with the guide below.

Ingredients You’ll Need

To make a delicious pot of fish and pineapple soup, you’ll need the following ingredients:

• Fresh fish: 300 grams (tilapia, catfish, or other firm white fish works well)
• Pineapple: 1/2 fruit
• Tomatoes: 2 fruits
• Scallions, cilantro: a small bunch
• Ginger: 1 small piece
• Garlic: 2 cloves
• Seasonings: Salt, bouillon powder/granules, sugar, ground pepper, cooking oil

Ingredients for Vietnamese fish and pineapple soup: fish, pineapple, tomatoes, herbs

Step-by-Step Instructions

Step 1: Prepare the Ingredients

• Clean the fish thoroughly and cut into bite-sized pieces. To reduce the fishy odor, rub the fish with salt or crushed ginger, then rinse well with clean water.
• Peel the pineapple, remove the eyes, and cut into bite-sized pieces. For a sweeter broth, you can juice the pineapple instead of using chunks.
• Wash the tomatoes and cut them into wedges. Finely chop the scallions and cilantro. Mince the garlic.

Step 2: Lightly Pan-Sear the Fish

• Place a pan over medium heat and add a little cooking oil. Once hot, add the fish pieces and lightly sear them on both sides until they firm up. This prevents the fish from breaking apart in the soup.
• Be careful not to overcook; just sear until lightly golden.

Fish pieces being lightly pan-seared in a pan before adding to soup

Step 3: Cook the Soup

• In a pot, heat a little cooking oil and sauté the minced garlic until fragrant. Add the tomato wedges and stir-fry briefly to release their color.
• Pour in approximately 1 liter (about 4 cups) of water. Bring to a boil, then add the pineapple pieces (or pineapple juice).
• Once the water returns to a boil, carefully add the seared fish to the pot. Season with salt, bouillon powder, and sugar to taste.
• Reduce the heat to low and simmer for about 10-15 minutes, allowing the fish to cook through and the flavors to meld together.

Step 4: Finish the Dish

• Just before turning off the heat, stir in the chopped scallions and cilantro to add fresh flavor. Sprinkle with a little ground black pepper, if desired.
• Ladle the soup into bowls and serve immediately while hot to fully enjoy its delicious taste.

A bowl of freshly made Vietnamese fish and pineapple soup, garnished with herbs

Tips for an Even Better Soup

• Always choose the freshest fish available for the best natural sweetness and to avoid any unpleasant odor.
• For a tangier flavor profile, you can add a little tamarind paste or a splash of vinegar.
• To make the soup more substantial, consider adding other vegetables like okra, elephant ear stem (often called ‘bac ha’ in Vietnamese cooking), or bean sprouts.

Conclusion

Making fish and pineapple soup isn’t complicated at all. By preparing the ingredients carefully and following the steps above, you can successfully create this delightful dish. It’s an excellent choice for family meals, particularly on warm days. Give it a try and share your results!

• Cookpad Vietnam
• Traditional Vietnamese cooking recipes