Name: Sour Catfish Soup
Prep time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1 c Onions chopped; 1/2 ts Poultry seasoning; 3/4 c Water; 1 Garlic minced; 1 1/2 ts Instant chicken bouillon; 3 tb Fresh snipped parsley; 1/2 c Pearl barley; 1 oz Tamarind pulp; 2 tb Fresh ginger root -- minced; 2 tb Fish sauce; Sliced; 1 tb Vegetable oil; Sliced; 4 Chicken thighs; skinned,; Lemon juice, to taste; 1/2 lb Catfish fillets; Cucumber, for garnish --; 1 Stalk lemongrass -- thinly; 3/4 c Chopped carrots; 4 c Hot water; 1 pn Red pepper flakes

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INGREDIENTS

1 c Onions ; chopped
1/2 ts Poultry seasoning
3/4 c Water
1 Garlic ; minced
1 1/2 ts Instant chicken bouillon
3 tb Fresh snipped parsley
1/2 c Pearl barley
1 oz Tamarind pulp
2 tb Fresh ginger root -- minced
2 tb Fish sauce
Sliced
1 tb Vegetable oil
Sliced
4 Chicken thighs; skinned,
Lemon juice, to taste
1/2 lb Catfish fillets
Cucumber, for garnish --
1 Stalk lemongrass -- thinly
3/4 c Chopped carrots
4 c Hot water
1 pn Red pepper flakes

Servings

INSTRUCTIONS

1. Soak tamarind pulp in the hot water until it is soft. 2. Heat oil in a medium saucepan over medium heat. Add ginger, green onions, lemongrass, and hot pepper flakes and cook just until fragrant, about 30 seconds. 3. Strain tamarind water through a fine-mesh strainer into the same saucepan. With a wooden spoon, push pulp through strainer into the sauce pan, straining out and discarding seeds and fibers. Add fish sauce to pan. Simmer 5 minutes and taste for seasoning--it should be tart and slightly hot. Adjust seasonings if necessary. (May be prepared to this point up to an hour ahead.) 4. Have soup at a simmer. Add catfish slices and cook just until opaque white. Serve immediately, garnished with cucumber slices. Recipe By : the California Culinary Academy From: Gary Watson Date: Sun, 22 Jan 1995 09:09:32 -0800 ( File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

NOTES

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Sour Catfish Soup

1 c Onions chopped
1/2 ts Poultry seasoning 
3/4 c Water 
1  Garlic minced
1 1/2 ts Instant chicken bouillon 
3 tb Fresh snipped parsley 
1/2 c Pearl barley 
1 oz Tamarind pulp 
2 tb Fresh ginger root -- minced 
2 tb Fish sauce 
  Sliced 
1 tb Vegetable oil 
  Sliced 
4  Chicken thighs; skinned, 
  Lemon juice, to taste 
1/2 lb Catfish fillets 
  Cucumber, for garnish -- 
1  Stalk lemongrass -- thinly 
3/4 c Chopped carrots 
4 c Hot water 
1 pn Red pepper flakes

1. Soak tamarind pulp in the hot water until it is soft.    2. Heat oil in a medium saucepan over medium heat. Add ginger, green  onions, lemongrass, and hot pepper flakes and cook just until fragrant,  about 30 seconds.    3. Strain tamarind water through a fine-mesh strainer into the same  saucepan. With a wooden spoon, push pulp through strainer into the sauce  pan, straining out and discarding seeds and fibers. Add fish sauce to pan.  Simmer 5 minutes and taste for seasoning--it should be tart and slightly  hot. Adjust seasonings if necessary. (May be prepared to this point up to  an hour ahead.)    4. Have soup at a simmer. Add catfish slices and cook just until opaque  white. Serve immediately, garnished with cucumber slices.    Recipe By     : the California Culinary Academy    From: Gary Watson <watson@rahul.Net>  Date: Sun, 22 Jan 1995 09:09:32 -0800  (    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition

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Serving Size: 1 Serving (548g)
Recipe Makes: 4 Servings

Calories: 256
Calories from Fat: 85 (33%)

Amt Per Serving		% DV

	Total Fat 9.4g	13 %
	Saturated Fat 1.5g	7 %
	Monounsaturated Fat 5g
	Polyunsanturated Fat 2.4g
Cholesterol 26.7mg		8 %
Sodium 1592.5mg		55 %
Potassium 459.7mg		12 %
Total Carbohydrate 30g		9 %
	Dietary Fiber 5.9g	23 %
	Sugars, other 24.2g
Protein 13.4g		19 %
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Calories per serving: 256

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