Vietnamese Fish Soup with Chinese Celery and Tomatoes (Canh Ca Nau Ngot)

Ingredients

• 1 1/2 liters water/chicken stock/fish stock
• 1 1/2 lbs whole fish or 1 lb fish fillets
• 1 stalk Chinese celery
• 2 large tomatoes (quartered)
• 3 tablespoons vegetable oil
• 3 garlic cloves (peeled and minced)
• 1/4 cup fish sauce
• 1 tablespoon granulated white sugar
• 1 tablespoon chicken bouillon powder
• Juice of 2 limes

Steps

1. 1

   Separate leaves from stalks, then cut into bite-size pieces. For the thicker stalks, use a vegetable peeler to remove the fibers. This will make them tender and easier to eat

2. 2

   In a medium pot, coat the bottom with vegetable oil and heat on medium high. Add garlic. Saute until fragrant and lightly browned.

3. 3

   Add stock/water and fish. Bring to a boil then turn. Cook for 10-15 minutes.

4. 4

   Add celery stalks and tomatoes. Cook for about 2 more minutes or until stalks are tender.

5. 5

   Season with fish sauce, sugar, chicken bouillon powder and limes.