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Ka diam dua (pineapple fish chowder)
Artist: _ Yield: 8
Categories: Asian, Chinese, Ethnic, Fish, Fruits, Seafood, Soups & Stews, Stews, Vietnamese Rating: no rating.
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Ingredients:
1 1/2 lbsFish (carp, sea bass, etc)
1/4 cupOil
2 ea Minced garlic cloves
1/2 cupMinced onion
2 quartWater
1 tspGrated orange rind
1 ea Bay leaf
1/2 tspDried ground chili peppers
1/4 tspAnise
1/4 tspSaffron
3 tbspDry sherry
1 lbsRaw shrimp, shelled
-deveined and cut in half
2 tbspCornstaraach
2 tbspSoy sauce
1 ea #2 can crushed pineapple
-drained
Procedures:
1Remove the skin of the fish and cut into bite-sized pieces.
2Heat the oil in a saucepan; saute the garlic and onions 10 minutes.
3Stir in the water, orange rind, bay leaf, chili peppers, anise, saffron, and sherry.
4Bring to a boil and add the fish.cook over medium heat for ten minutes add the shrimp and cook over low heat 10 minutes.
5Mix the cornstarch with the soy sauce and a little water to make a smooth paste and stir into the soup until thickened.
6Add the pineapple and cook 5 minutes longer.
7Taste for seasoning.
8Discard the bay leaf.
9Serve with boiled rice.
10Serves 8-10 pineapple fish chowder ka diam dua viet nam
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