Fish, fruit, vegetables and aromatic herbs combine to make this simultaneously spicy, sour, sweet, and savory soup. Mahi mahi (aka dorado and dolphinfish) has a mild flavor similar to swordfish and a firm meaty texture with large moist flakes. This recipe features wild-caught mahi mahi from the Pacific waters off the coast of Baja California, Mexico. Vietnamese Sour Fish Soup (which is traditionally made with a whole catfish, including the head and bones) was the inspiration for this fast, easy, and heart healthy incarnation.
Cut a fresh mahi mahi filet into cubes.
Gently toss the fish with Vietnamese fish sauce, sliced green onion, and ground pepper. Set aside.
Slice shallot. Cut and crush lemongrass.
Heat canola oil in a soup pot. Sauté shallot and lemongrass.
Add 4 c. chicken (or vegetable) stock and 1 c. bottled clam juice.
Simmer 15 minutes then strain the stock and return to the pot.
Bring stock to a boil.
Add finely sliced cayenne pepper (to taste) and chopped bok choy to the soup.
Add fresh or canned pineapple chunks plus 1 T. sugar and 2 T. fish sauce.
Lower the heat to a simmer. Add marinated mahi mahi and roma tomatoes (sliced lengthwise).
Simmer for about 4 to 5 minutes until the fish is barely cooked through.
Taste for seasoning, add salt and pepper if necessary.
To serve – place fresh bean sprouts in the bottom of a soup bowl.
Ladle hot soup on top of bean sprouts.
Garnish with fresh lime, cilantro, and mint.
Sweet pineapple, tender fish, crunchy bean sprouts,
cooling herbs and spicy chiles in a flavorful aromatic broth – hits the spot!
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