Vietnamese sour soup, caramelized clay pot among Asia's finest fish dishes

The rankings are based on the number of votes from diners and culinary experts, with a total of 2,492 ratings.

A bowl of canh chua is bursting with color from pineapple, tomatoes, and okra. Photo by VnExpress/Bui Thuy

Canh chua ca - sweet and sour soup - refers to a range of Vietnamese fish soups known for their blend of sweet, spicy, and sour tastes. These soups are typically made with a tamarind-infused broth and feature chunks of pineapple, tomatoes, okra, bean sprouts, or assorted veggies.

While catfish is a common choice, other variations may include carp, snakehead fish, eels, or salmon. Typically garnished with cilantro, these soups are served alongside rice.

Canh chua ca has also earned recognition as one of the top 35 highest-rated fish soups by TasteAtlas, securing 5th position.

Meanwhile, ca kho to - caramelized fish in clay pot - involves braising fatty fish cuts in clay pots (to). Typically featuring catfish or snakehead, the dish is caramelized with a mixture of fish sauce, sugar, and coconut water, often enhanced with sliced scallions, onions, or garlic. Traditionally, caramelized fish in a clay pot is served with rice.

Caramelized pieces of snakehead in a clay pot. Photo by VnExpress

At the top of the rankings is pempek from Indonesia, a fish cake made from ground fish meat and tapioca starch. It is followed by shorsheilish from Bangladesh, featuring hilsa fish cooked in a mustard sauce. Japan's maguro, otoro, and chutoro nigiri sushi round out the top spots, with each variety highlighting different cuts and qualities of tuna.

Japan also leads the list with the highest number of dishes, totaling 18.