Hot and Sour Fish

Name: Hot and Sour Fish
Cuisine: Vietnam
Ingredients: A few slices of taro or white radish; Fresh coriander leaves; Fresh basil leaves; Some curry leaves; Minced and deep-fried onion and garlic, to garnish; Minced and deep-fried onion and garlic, to garnish; 2 cloves garlic, crushed or finely chopped 2–3 star anise 25 g (1oz) tamarind pulp, soaked in 300 ml (½ pint) water for 10 minutes, squeezed, strained and water retained 1 litre (1¾ pints) water; 2 cloves garlic, crushed or finely chopped 2–3 star anise 25 g (1oz) tamarind pulp, soaked in 300 ml (½ pint) water for 10 minutes, squeezed, strained and water retained 1 litre (1¾ pints) water; 2 cloves garlic, crushed or finely chopped 2–3 star anise 25 g (1oz) tamarind pulp, soaked in 300 ml (½ pint) water for 10 minutes, squeezed, strained and water retained 1 litre (1¾ pints) water; 2 cloves garlic, crushed or finely chopped 2–3 star anise 25 g (1oz) tamarind pulp, soaked in 300 ml (½ pint) water for 10 minutes, squeezed, strained and water retained 1 litre (1¾ pints) water; Vegetable oil for deep-frying 450 g (1lb) fish fillets, such as mackerel or red snapper, sliced; 2 cloves garlic, crushed or finely chopped 2–3 star anise 25 g (1oz) tamarind pulp, soaked in 300 ml (½ pint) water for 10 minutes, squeezed, strained and water retained 1 litre (1¾ pints) water; Vegetable oil for deep-frying 450 g (1lb) fish fillets, such as mackerel or red snapper, sliced; Vegetable oil for deep-frying 450 g (1lb) fish fillets, such as mackerel or red snapper, sliced; 225 g (8oz) okra or green beans or baby green aubergines, chopped; Vegetable oil for deep-frying 450 g (1lb) fish fillets, such as mackerel or red snapper, sliced; 225 g (8oz) okra or green beans or baby green aubergines, chopped; 225 g (8oz) okra or green beans or baby green aubergines, chopped; 1–2 red chilli peppers, seeded and chopped; 225 g (8oz) ripe tomatoes, quartered; A few slices of taro or white radish; 2 slices ripe pineapple, roughly chopped; 450 g (1lb) fish trimmings, heads, tails, bones, etc.; 450 g (1lb) fish trimmings, heads, tails, bones, etc.; 450 g (1lb) fish trimmings, heads, tails, bones, etc.; 450 g (1lb) fish trimmings, heads, tails, bones, etc.; 1 carrot, chopped; 1 onion, chopped; A few white peppercorns; 2 stalks of celery, chopped

Preparation info

Serves
4

Difficulty
Medium

Appears in

Far Flung Floyd

By Keith Floyd

Published 1994

About

On one of our trips from Saigon, we went to a charming fishing village called Long Hai, where we stayed in a Vietnamese Government-run hotel. It was a mock French château built in the late 1940s by a millionaire. He needed a remote hideaway for his daughter, who had leprosy. Today it has been stripped of its former finery and has all the comforts of the sort of hostel that I imagine George Orwell stayed in when he was researching Down and Out in Paris and London! From the roof of the hotel

Ingredients

Asia
Vietnam
Fish course
Gluten-free
Pescatarian
South East Asia

Ingredients

Method