20-Min Sour Fish Soup with Crispy Giblets
A bright, tangy Vietnamese fish soup built on tamarind and pineapple, topped with quick-fried chicken giblets and a drizzle of chili-soy sauce. One-pot, weeknight-friendly, and on the table in 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 285
- Protein
- 42g
Ingredients
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Open the appInstructions
Step 1
Pat fish steaks dry. Bring 6 cups water and a pinch of salt to a boil in a large pot.
Step 2
Add fish, tamarind, pineapple, and half the shallots to the boiling water. Simmer 8 minutes until fish is opaque and flakes at the thickest point.
Step 3
Meanwhile, heat 2 tbsp oil in a skillet over high heat until it shimmers. Add giblets and fry 5–6 minutes, stirring often, until edges crisp and no pink remains inside.
Step 4
Stir soy sauce and remaining shallots into the fish soup. Taste and adjust salt and tamarind balance — it should be pleasantly sour and savory.
Step 5
Pour soup into bowls. Top with crispy giblets and scatter fresh chilies over. Drizzle chili-soy sauce (soy sauce mixed with minced chili) on the side.
Tools you’ll need
- large pot (5+ quarts)
- 12-inch skillet or wok
- wooden spoon
- slotted spoon
- measuring spoons
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