Sai Woo’s Hot and Sour Soup with Sturgeon


  • 1lt / 4 cups Fish Stock
  • .25ea / 1/4ea Fresh Pineapple, peeled, quartered and cut into 1/2"in thick
  • 30ml / 2TBS Zhenjiang Black Vinegar
  • 5ml / 1tsp Sichuan Peppercorn, grounded
  • 30ml / 2TBS light soy sauce
  • 120ml / .5cup tamarind water
  • 45ml / 3TBS Fish Sauce
  • 30ml / 2TBS xiao using wine
  • 5ml / 1tsp sugar
  • 15ml/ 1TBS ginger, grated
  • small handful celery leaves
  • 15ml / 1TBS cornstarch
  • Salt and Pepper to taste


To Garnish

  • 2 ea Chilli fresh, deseeded and finely chopped
  • 1 ea Green Onions, finely chopped
  • Fried onions or garlic slices, if desired
  • Fresh Herbs - Dill, Mint, Cilantro, Thai Basil
  • Sichuan Chilli Oil, as desired





  1. Bring stock to a boil and add all the ingredients except the cornstarch and garnish. Reduce the heat to a simmer and cook for 5 minutes. Taste and adjust the seasoning.
  2. Remove pot from heat. Blend the cornstarch with a little cold water. Stir into the soup and cook, back on heat, stirring until thickened. Soup base is ready.
  3. Add Cooked Fish, Chicken, or tofu to the soup. Ladle soup into a bowl. Garnish as desired.