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. I loved the subtle sour flavor in the traditional recipe, so I amplified it a bit using lime and tamarind. Instead of using the regular tamarind concentrate I opted instead for an Indian tamarind chutney/sauce for its depth of flavor and spiciness. If you can’t find any tamarind chutney, feel free to use the concentrate or bricks of tamarind instead (check online for instructions as to how to use it). If you can’t find ANY tamarind products, I recommend adding the juice of a second lime instead, as well as a shot of Worcestershire sauce.

Directions

Step 1

Add the oil to a skillet over high heat. Sear skin side of perch fillets only for 1 minute. Set aside.

Step 2

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.

Step 3

Meanwhile, add the shallot, garlic, dill, fish sauce, tamarind, and lime to the liquid.

Step 4

Peel skin off of tomatoes and carefully slice into wedges. Add them back to the soup.

Step 5

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!