Craving a flavorful and warming soup that's both exotic and surprisingly easy to make? Look no further than this Sour Snakehead Fish Soup recipe! This vibrant dish, a beloved staple in many Asian cuisines, boasts a tangy, slightly spicy broth that perfectly complements the delicate, flaky flesh of the snakehead fish. Forget complicated restaurant meals – this recipe breaks down the process into simple, manageable steps, resulting in a delicious and satisfying meal perfect for a family dinner or a cozy night in. The unique sourness adds a delightful complexity, making it a truly memorable culinary experience.
Imagine the rich aroma of simmering spices mingling with the zest of tamarind and the subtle sweetness of tomatoes. This Sour Snakehead Fish Soup is more than just a meal; it's a journey for your taste buds. Ready to embark on this culinary adventure and create your own bowl of flavorful perfection? Let's dive into the detailed, step-by-step instructions below to guide you through the process.
Tools Needed
- knife
- cutting board
- bowl
- pot
- sieve
Ingredients
- Snakehead fish: 400g
- Salt
- Shallots: 4
- Garlic: 4 cloves
- Mint: 100g
- Bean sprouts: 150g
- Tomato: 160g
- Okra: 150g
- Ripe ma (unclear ingredient): 50g
- Coriander
- Coriander beard
- Seasoning powder
- Sugar
- MSG
- Ground pepper
- Cooking oil
Step-by-Step Instructions
Step 1. Prepare Ingredients & Marinate Fish
- Clean the snakehead fish. Add salt, rub evenly, and wash to remove slime.
- Cut tomatoes into four pieces, pineapple into 1cm thick slices, mint into halves (if large) and diagonal slices, okra into 1-2cm thick diagonal slices. Chop shallots and garlic finely.
- Place fish in a bowl. Add ½ teaspoon seasoning powder, ½ teaspoon sugar, ¼ teaspoon MSG, a little ground pepper, and half of the chopped shallots and garlic. Mix well and let marinate for 15-20 minutes.
Step 2. Cook the Soup Base & Fish
- Heat 3-4 tablespoons of cooking oil in a pot. Add the remaining chopped shallots and garlic, fry until fragrant and slightly golden brown.
- Add pineapple and tomatoes to the pot and stir-fry for about 2 minutes to bring out the color.
- Add 1 liter of water to the pot, bring to a boil, and skim off the foam.
- Mash the tomatoes in a sieve to extract the essence into the soup.
- Add the marinated fish to the soup and cook.
Step 3. Add Vegetables & Season
- Add mint and okra to the soup, stir well, and let simmer.
- Reduce heat, add 1 ½ spoons seasoning powder, ½ spoon MSG, 2 spoons sugar, ½ spoon salt, and 2 spoons oil. Stir gently to dissolve spices.
Step 4. Finish & Serve
- Add bean sprouts, coriander, and cilantro. Simmer until bean sprouts are cooked.
Read more: Vietnamese Sweet & Sour Fish Soup: A Delicious Comfort Food Recipe
Tips
- Don't cut the fish too thinly at the tips to prevent it from becoming rough when cooked.
- Ripe red tomatoes will give the soup a nicer color.
Nutrition
- N/A
FAQs
1. Can I substitute the snakehead fish with another type of fish?
Yes, firm, white-fleshed fish like cod, snapper, or catfish work well as substitutes. Adjust cooking time as needed depending on the fish's thickness.
2. What if I don't have all the listed spices?
Don't worry! You can adapt the recipe. Focus on the key flavors – sour (tamarind), savory (fish sauce), and spicy (chilies). Adjust the amounts of what you have to achieve your desired taste.
3. How can I make the soup spicier or less spicy?
Control the spice level by adjusting the amount of chili peppers used. For a spicier soup, add more chilies. For a milder version, use fewer or remove the seeds.
This Sour Snakehead Fish Soup recipe is a testament to the simplicity and deliciousness achievable with readily available ingredients. Enjoy the satisfying flavors and the rewarding experience of creating this heartwarming meal for your loved ones. Now go ahead, gather your ingredients and get cooking!