Mahi Mahi Soup with Pineapple, Tomato, Bean Sprouts, and Bok Choy
flavored with
Lemongrass, Shallot, Vietnamese Fish Sauce, and Fresh Cayenne Pepper
garnished with
Cilantro, Mint, and Lime
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!
You might enjoy these Mahi Mahi recipes too:
Grilled Mahi Mahi and Pineapple
Sautéed Mahi Mahi, Spicy Citrus Soy Sauce
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Just beautiful…really I mean that! Lovely. This looks so good and tastey. I all of your photos. What a great post. Thanks for the informaiton. I am going to have to try this out. Don’t think I could come close to your creations.
I love spicy Asian soups, but moreso I love anything with a sweet and spicy combo so the pineapple sounds amazing. Thanks for sharing this beautiful dish!
Such a lovely soup! And what fabulous flavors…never would have thought of mixing them, but I bet it’s delicious. Really unusual. I love it.
LL,
Girl, you really touched my heart with your last comment on my blog. Thank you. Gosh, I wish I could give you a big hug. Please accept one from me via this comment.
I would give you a big hug and then dive head first into that bowl of soup! I’m salivating over here!
Hugs,
L
Wow – I love the exotic punch of this soup! How cool to add the pineapple for a sweet touch.