1. Sour soup with so dua fish
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Preparation
15 minutes
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Cooking
30 minutes
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Difficulty
Easy
Ingredients for Sour soup with so dua fish For 4 people
So dua fish 200 gr So dua flowers 100 gr Tomato 1 piece Okra 50 gr Bird’s eye chili 1 piece (sliced) Minced garlic 2 tablespoons Herbs a little (coriander/cilantro) Tamarind juice 5 tablespoons Fish sauce 2 tablespoons Cooking oil 2 tablespoons Common spices a little (salt/sugar/seasoning)
How to choose fresh ingredients
How to choose fresh tomatoes
- You should choose tomatoes with smooth, shiny skin, plump and juicy with bright red color, and the stem should still be green.
- Avoid choosing tomatoes that are bruised or have small black spots, or those that have uneven colors of both green and red.
- If you touch them and they feel too soft or too hard, or if juice comes out, do not buy them as they may be spoiled.
How to choose fresh okra
- You should buy fresh, young okra that is small in size. Avoid choosing large okra as they are mature and not tasty.
- Do not purchase okra that is soft or has dark spots on the outside.
How to choose fresh flower of the sword bean
- You should choose sword bean flowers that are firm, fresh, and have a bright white color, not wilted or bruised.
- The sword bean flowers should still be in bud, not fully bloomed. Pay attention to the size of the bud, which should be large, with a dark green stem, and the petals should be intact without falling off, indicating good quality flowers.
How to make sour fish soup with sword bean flowers
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Prepare the fish
Use scissors to cut off the head, gills, fins, and intestines of the fish, then wash it clean with water.
Soak the fish in diluted salt water for about 5 minutes, then rinse with water and let it drain.
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Prepare other ingredients
Pick the bad flowers and old stems from the lotus flowers. Soak in diluted salt water for 10 minutes, then rinse with clean water and drain.
Tomatoes, wash thoroughly, cut into wedges. Cut off the ends of the okra and slice diagonally into bite-sized pieces. Wash the cilantro and rice paddy herb, and chop finely.
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Cook the broth
Place a pot on the stove, turn on high heat, when the pot is hot, add 2 tablespoons of cooking oil and minced garlic to sauté until fragrant, then add 800ml of water, 1 tablespoon of sugar, 2 tablespoons of fish sauce, 5 tablespoons of tamarind juice, and chili, bring the water to a boil.
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Cooking the soup
When the broth boils, add the mullet fish and diced tomatoes, and cook for about 5 minutes.
Once the water boils again, add the okra, string beans, cilantro, and Vietnamese coriander, season to taste, and turn off the heat.
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Final product
Serve the soup in a bowl and enjoy! The hot and sour soup is delicious with a sweet and tangy flavor, and the mullet fish is rich and enticing, isn’t it?
2. Sour soup with mullet and tamarind leaves
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Preparation
30 minutes
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Cooking
30 minutes
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Difficulty
Easy
Ingredients for Sour Fish Soup with Tamarind Leaves Serves 4
Fish 500 gr Young tamarind leaves 200 gr Chili 1 piece Vietnamese coriander A little Fish sauce 2 tablespoons Common seasonings A little (Salt/ sugar/ seasoning powder)
How to choose good young tamarind leaves
You should choose young tamarind leaves that are bright green, soft leaves, not bruised, and prefer freshly picked leaves for a tastier soup.
-800x450-2.jpg "2 ways to cook sour fish soup with bông so đũa and young tamarind leaves, delicious and easy to make 18")
How to make Sour Fish Soup with Tamarind Leaves
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Prepare the fish
Use scissors to cut off the head, gills, fins, and entrails of the fish, then rinse thoroughly with water.
Soak the fish in diluted salt water for about 5 minutes, then rinse with water and let it drain.
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Prepare the other ingredients
Wash the tamarind leaves with water, then gently crush them. Wash the Vietnamese coriander with water and cut it into small pieces. Slice the chili.
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Cooking Soup
You add 1 liter of water to the pot, place the pot on the stove, turn on the high heat and bring to a boil.
Once the water is boiling, add the fish and season with 1 teaspoon of salt, 2 tablespoons of seasoning powder, and 2 tablespoons of sugar.
After the fish meat firms up, continue to add the crushed tamarind leaves. Season with an additional 2 tablespoons of fish sauce, and cook for about 5 more minutes.
Finally, add the dill and sliced chili, then turn off the heat.
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Final Product
Sour fish soup with rich broth, tangy and spicy, and the fish is fatty and sweet, very delicious, right?
You scoop the soup into a bowl and enjoy it; paired with a bowl of chili fish sauce, it can’t get any better.
How to choose fresh and delicious shrimp fish
- Live shrimp fish will be the freshest, so you should prioritize choosing those that are still alive.
- For pre-prepared fish, you should check for those that have a bright red color, freshness, and shiny skin.
- Observe the fish’s eyes to be clear, with red gills that do not show any black spots. Gently press the fish body to feel for elasticity without any indentation.
- Do not choose fish that smells bad, with red or black eyes that do not show the pupil, and fish flesh and gills that are dark red turning black or pale green.
How to prepare shrimp fish without a fishy smell
- You can use lemon, vinegar, alcohol, diluted salt, sliced ginger, or rice water to soak the fish for about 5 – 10 minutes to help eliminate the fishy smell.
- In addition, you can also marinate the fish with ingredients such as: pepper, shallots, chili, star anise,… which can help eliminate the fishy smell and further enhance the delicious flavor of the dish.
See more:
*Refer to images and recipes from the YouTube channel TasteShare and Nguyễn Mến Vlogs
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