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Filed Under Main DishAsparagus pea
Fish Chowder with Pineapple

Vietnam Vietnam
Shared by: Second Banana

1 1/2 pounds Fish
1/4 cup Oil
2 clove minced Garlic
1/2 cup minced Onion
2 quarts Water
1 teaspoon Grated Orange rind
1 each Bay leaf
1/2 teaspoon dried Ground chili peppers
1/4 teaspoon Anise
1/4 teaspoon Saffron
3 tablespoons Dry sherry
1 pound raw Shrimp
2 tablespoons Cornstarch
2 tablespoons Soy sauce
1 can drained Crushed pineapple

Note: Also known as Ka Diam Dua

Level of Difficulty:


Preparation Style:


Preparation Time:


Process Time:


Overall Time:

Difficult


Stove Top


15 Minutes


35 Minutes


50 Minutes

Note: Also known as Ka Diam Dua



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For the fish you can use carp, sea bass, etc. Remove the skin of the fish and cut into bite-sized pieces. Shell, de-vein and cut the shrimp in half.

Heat the oil in a saucepan; saute the garlic and onions 10 minutes. Stir in the water, orange rind, bay leaf, chili peppers, anise, saffron, and sherry. Bring to a boil and add the fish. Cook over medium heat for 10 minutes.

Add the shrimp and cook over low heat 10 minutes.

Mix the cornstarch with the soy sauce and a little water to make a smooth paste and stir into the soup until thickened. Add the pineapple and cook 5 minutes longer. Taste for seasoning. Discard the bay leaf.

Serve with boiled rice.





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