Yellow Perch in a Tamarind Broth with Tomatoes and Dill
This soup was inspired by Vietnamese Canh Cá Thì Là, a refreshing broth with dill, tomatoes, and fish.
Yellow Perch in a Tamarind Broth with Tomatoes and Dill
By Walleye Direct
Prep time:
5 minutes
Cook time:
15 minutes
Servings:
4
Ingredients
- 8 perch fillets, skin on (from 4 perch)
- 1 teaspoon neutral oil
- 4 cups water or fish stock
- 2 large tomatoes
- 1 shallot, thinly sliced
- 1 clove garlic, thinly sliced
- 1 cup fresh dill, torn into small bits
- 1 tablespoon Asian fish sauce
- 2 tablespoons tamarind chutney or 1 tablespoon tamarind concentrate
- Juice of 1 lime
Instructions
- Add the oil to a skillet over high heat. Sear skin side of perch fillets only for 1 minute. Set aside.
- Add the water or stock to a pot and bring to a simmer. Cut a very shallow cross in the bottom of the tomatoes and transfer them to the simmering water. Once the skin begins to peel away (after a few minutes), remove the tomatoes and let cool.
- Meanwhile, add the shallot, garlic, dill, fish sauce, tamarind, and lime to the liquid.
- Peel skin off of tomatoes and carefully slice into wedges. Add them back to the soup.
- Cut the seared perch fillets into halves or thirds and add to the soup. Simmer for 2 minutes, taste for seasoning (add salt, more fish sauce, or more tamarind to balance the flavor) then transfer to bowls and serve. Enjoy!
