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Mother of Perpetual Help Parish
2121 W. Apollo Road
Garland TX  75044

Serves 4-6

INGREDIENTS:

• 5 cups shrimp or fish stock (see Directions for Fish Soup Stock below)
• 2 oz (60 g) sugar
• 4 tbsp (tablespoon) fish sauce
• 1 tbsp tamarind powder
• 1 tbsp sour shrimp paste or Tom Yam paste (instant hot and sour paste).
• 6 oz (170 g) white fish fillets such as catfish, cod or halibut
• 1 cup sliced pineapple
• 4 fresh okra pods
• 1 tomato, wedged
• 2 cups bean sprouts
• 2 cups sliced fresh taro stem

Garnish:  Fresh mint leaves, shredded Chili peppers, sliced

Sour Shrimp Paste:  Thick paste made from shrimp, garlic, sugar, vinegar and chili pepper.  It is used as a base for spicy pot dishes or soups.  Those bottles of sour shrimp paste are usually sold in Asian grocery stores.

DIRECTIONS:

1. Cut fish fillets into serving pieces
2. Slice okra and taro stems diagonally.  Cut drained pineapple into chunks.
3. In a large pot, place the stock and seasonings.  Stir and bring to a boil.  Add the fish pieces and cook for 3 minutes over medium heat.
4. Add all vegetables except for mint leaves and chili.
5. Continue to cook for 5 minutes.  Serve hot garnished with mint leaves and chili.

Fish Soup Stock – Makes about 12 cups:

• 1-2 fish heads
• Some fish bones
• 1-2 dried chili
• 1 stalk celery
• ½ onion
• 1 slice fresh ginger
• 1 tablespoon (tbsp) sugar
• 1 teaspoon  (tsp) salt
• 13-14 cups of water

1. In a large saucepan, put all ingredients with water and bring to a boil.  Skim froth that floats. 
2. Reduce heat to low and simmer for 45 minutes.  Skim occasionally while simmering, uncovered.
3. Strain stock through a sieve.