Canh Chua with Poached Bass
As seen on TV
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Who made this dish?
**Canh Chua - Vietnamese Hot and Sour Soup with Poached Spotted Bass, Tamarind, Pineapple, Tomato and Thai Basil**
Duyen built a Vietnamese canh chua - which literally translates as sour soup - using a fish stock made from the bass trimmings and aromatics: pineapple, tomato and tamarind. She poached fillets directly in the broth, intending to peel the skin off after, but felt a tug and decided to leave it on. Each bowl was finished with bok choy and Thai basil.
{Duyen}: "I want to punch people in the face with flavour, but very elegantly. I see that Tom is having a hard time cutting into my fish - that just screams that it's undercooked. My heart sinks."
Eliminated for undercooked fish.
{Tom}: "I absolutely love the broth. I thought it was really flavourful. Everything was in harmony. The fish could have been cooked more. A lot of times chefs think that hot broth is going to finish it. It's never hot enough to do that. If that fish were slightly undercooked, fine - it wasn't close."
{James}: "It would have been a great dish, but in a bass challenge, obviously, it's a problem. I love the broth."
{Kristen}: "It's just so unfortunate that the fish isn't cooked properly. The tamarind broth was nice and bright."
{Danielle}: "It's a soulful dish. The broth was amazing - I actually like the presentation."
Eliminated from the competition.
