Cambodian Sweet and Sour Fish
Indulge in the vibrant, tangy flavors of Cambodian Sweet and Sour Fish, a traditional Southeast Asian dish that expertly balances sweet, sour, and savory notes in every bite. This recipe features tender fish fillets simmered in a fragrant broth infused with tamarind paste, palm sugar, and fish sauce, creating a delicately balanced flavor profile. Chunky pineapple, juicy tomatoes, and fresh okra add a medley of textures and natural sweetness, while aromatic ginger and garlic lend warmth and depth. Served with a sprinkle of fresh cilantro, optional red chili for heat, and zesty lime wedges, this dish is as visually stunning as it is delicious. Perfect for a comforting weeknight dinner or a special gathering, this wholesome, one-pot meal is an authentic taste of Cambodian cuisine that’ll transport your taste buds straight to the heart of the tropics.
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Recipe Information
Ingredients
- 500 g fish fillets (tilapia, catfish, or snapper)
- 200 g pineapple chunks (fresh or canned)
- 2 tomatoes (quartered)
- 1 onion (sliced)
- 150 g okra (sliced into 2-inch pieces)
- 100 g bean sprouts
- 3 garlic cloves (minced)
- 1 tbsp ginger (grated)
- 2 tbsp tamarind paste
- 1 tbsp palm sugar (or brown sugar)
- 2 tbsp fish sauce
- 500 ml vegetable stock
- 2 tbsp vegetable oil
- 0.5 tsp salt
- 0.5 tsp black pepper
- 2 tbsp fresh cilantro (chopped, for garnish)
- 1 red chili (sliced, optional)
- 4 lime wedges (for serving)
Instructions
Rinse and pat dry the fish fillets. If they are large, cut them into serving-size pieces. Season with salt and pepper and set aside.
Heat the vegetable oil in a large pot over medium heat. Add the minced garlic and grated ginger, sautéing until fragrant, about 1-2 minutes.
Add the tamarind paste, palm sugar, and fish sauce to the pot. Stir well to combine and allow the sugar to dissolve.
Pour in the vegetable stock and bring to a gentle simmer.
Add the pineapple chunks, quartered tomatoes, and sliced onion to the pot. Simmer for 5 minutes to let the flavors meld.
Gently place the fish fillets into the simmering broth. Let the fish cook for 5-7 minutes, or until it is opaque and flakes easily with a fork.
Add the sliced okra and bean sprouts to the pot, cooking for an additional 2-3 minutes until the vegetables are tender but still vibrant.
Taste the broth and adjust seasoning with additional fish sauce, tamarind paste, or sugar as needed to balance the sweet and sour flavors.
Ladle the fish, vegetables, and broth into serving bowls. Garnish with fresh cilantro and optional red chili slices.
Serve hot with lime wedges on the side for an extra burst of tang when squeezed over the dish.
Nutrition Facts
Calories |
1476 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.4 g | 58% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 18.4 g | ||
| Cholesterol | 285 mg | 95% | |
| Sodium | 5208 mg | 226% | |
| Total Carbohydrate | 130.7 g | 48% | |
| Dietary Fiber | 21.8 g | 78% | |
| Total Sugars | 75.0 g | ||
| Protein | 151.6 g | 303% | |
| Vitamin D | 19.2 mcg | 96% | |
| Calcium | 390 mg | 30% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 4735 mg | 101% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
