Lunch

Cá Nướng Thơm Riêu & Canh Chua

Name: Cá Nướng Thơm Riêu & Canh Chua
Prep time: 20 min
Cook time: 22 min
Total time: 42 min
Yield: 2 servings
Ingredients: 2 whole branzino (12 oz each), scaled & gutted; 3 stalks lemongrass, white part bruised & chopped fine; 2 tbsp turmeric-fermented miso paste; 1 tbsp galangal, sliced thin; 1 tbsp fish sauce; 1 tbsp tamarind paste; 6 cups fish or light chicken stock; 1 cup fresh pineapple chunks; 8 okra pods, halved lengthwise; 1 red Thai chili, whole; Fresh Thai basil, cilantro & mint for garnish; 3 tbsp neutral oil; Sea salt & white pepper to taste

Whole branzino charred over high heat, perfumed with lemongrass, galangal, and a fermented turmeric miso paste that creates a deepened, umami-rich crust. Nestled in a vibrant tamarind-sour soup (canh chua) with pineapple, okra, and fresh herbs—the contrast between charred fish and acidic, cooling broth is revelatory.

943cal 83gprotein 63gcarbs 39gfat 20min prep 22min cook 2serves

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