Hot and sour soup is a delicious and appealing dish. Let’s go into the kitchen and immediately prepare 3 ways to cook sour soup with snakehead fish to enrich your family’s meals!
1. Sour soup with snakehead fish and flowering water lily
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Preparation time
45 minutes
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Difficulty level
Easy
Ingredients for Sour Soup with Snakehead Fish and Flowering Water Lily Serves 3 people
Snakehead fish 300 gr Flowering water lily 200 gr Water spinach 150 gr Tomato 2 pieces Bean sprouts 100 gr Tamarind water 50 ml Bird’s eye chili 2 pieces Cilantro 1 bunch Vietnamese coriander 1 bunch Fish sauce 2 tablespoons Cooking oil 2 tablespoons Seasoning a little (salt/sugar/seasoning powder/msg)
How to choose fresh and delicious flowering water lily
- Choose flowering water lilies that are just blooming, white or red, intact, without bruises or wormholes.
- Avoid choosing fully bloomed flowers or those that are still green, as they will be less tasty.
How to Make Sour Soup with Snakehead Fish and Flowering Water Mimosa
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Prepare the Snakehead Fish
Clean the snakehead fish by scraping off the slime, rinse with diluted salt water to reduce the fishy smell, then wash again and cut in half.
The intestines of the snakehead fish are relatively fatty and delicious, but the bile can be slightly bitter, so you can choose to remove the intestines or not.
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Prepare the Other Ingredients
Remove the stigma from the flowering water mimosa to reduce bitterness, wash thoroughly, then drain.
Cut one tomato into wedges and chop another into small pieces as shown.
Pick the tender parts of the water mimosa and cut them into pieces about the length of two fingers.
Pound the bird’s eye chili. Wash the herbs thoroughly and chop them finely.
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Cook the Broth
Add 2 tablespoons of cooking oil to the pot, sauté the chopped tomatoes with 1 teaspoon of salt, 2 tablespoons of sugar, and 1 tablespoon of seasoning powder.
Then add 1.2 liters of water and 50ml of tamarind juice to the pot, and bring to a boil over medium heat.
Tip: Sautéing the chopped tomatoes helps the soup have a more beautiful and appealing color.
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Cooking mudfish
When the broth is boiling, add a few slices of chili and then drop the mudfish in to cook for about 3 minutes until the fish is cooked, then remove the fish.
Tip:
- Adding more chili will completely eliminate the fishy smell.
- Remove the fish to keep it firm and not fall apart.
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Cooking the soup
Gradually add the tomato cut into wedges, bean sprouts, and water lily, season with 2 tablespoons of fish sauce, then add the water lily and fish back in and turn off the heat.
Tip: Add the water lily last to keep it crunchy.
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Final product
The sour soup with mudfish is delicious with a light sour taste from tamarind and tomatoes, plus the rich, tender, and sweet fish, and the crunchy water lily is really tempting, isn’t it? If you dip it in salty fish sauce, it’s truly wonderful.
2. Sour soup with mudfish and water lily
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Preparation
45 minutes
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Difficulty
Easy
Ingredients for Sour Soup with Snakehead Fish and Water Lily Serves 4 people
Snakehead fish 250 gr Water lily 200 gr Lime 1 fruit Chili 2 fruits Garlic 2 cloves Basil leaves A little Cooking oil 2 tablespoons Common spices A little ( Salt/ sugar/ monosodium glutamate)
How to choose fresh and delicious water lily
- You should choose water lilies that have just been harvested.
- Choose those with fresh colors, not broken, wilted, or damaged.
How to prepare Sour Soup with Snakehead Fish and Water Lily
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Prepare the snakehead fish
When you buy the snakehead fish, rub it with a little salt to remove the slime and make it cleaner, then rinse with cold water and let it drain in a basket.
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Prepare the other ingredients
Peel the water lily, soak in diluted salt water for 10 minutes, then rinse with clean water, let it drain, and cut into bite-sized pieces.
Cut the lime in half and squeeze out the juice. Peel the garlic, crush, and chop finely. Slice the chili.
Wash the basil leaves, let them drain, and chop finely.
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Cooking the soup
You add 500ml of water, 1/2 teaspoon of salt, 1 tablespoon of sugar, 1/2 teaspoon of monosodium glutamate, and 2 tablespoons of lemon juice into a pot, place the pot on the stove, and turn on medium heat to boil.
When the water boils, add the eel fish. Wait for the water to boil again, skim off the foam, and add the lotus flowers.
Next, place a pan on the stove over medium heat, add 2 tablespoons of cooking oil, wait for the oil to heat, and then add minced garlic to fry until fragrant.
Then, add the oil and fried garlic into the soup pot, add the basil leaves, stir gently, and adjust the seasoning to taste before turning off the heat.
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Final product
You ladle the soup into a bowl, add some sliced chili on top, and enjoy.
The hot sour eel soup has a sweet and sour spicy flavor that is very delicious and appealing.
3. Sour eel soup with sky flower
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Preparation
45 minutes
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Difficulty
Easy
Ingredients for Sour Fish Soup with Water Lily Flowers Serves 4
Snakehead fish 500 gr Water lily flowers 300 gr Lotus flowers 100 gr Tomatoes 2 fruits Tamarind pulp 20 gr Cilantro A little Lemon 1 fruit Garlic 3 cloves Chili 1 fruit Lemongrass 2 stalks Shallots 1 bulb Fish sauce 2 tablespoons Common seasoning A little (Salt/ sugar/ seasoning powder) Coarse salt 1 tablespoon Cooking oil 2 tablespoons
How to choose fresh and delicious water lily flowers
- Choose fresh green flower clusters, smooth, not bruised or spotted.
- Choose clusters with many buds that have not yet bloomed, as they will be crunchier and sweeter when eaten.
How to prepare Sour Fish Soup with Water Lily Flowers
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Preparing the Snakehead Fish
Wash the snakehead fish in water, then place the fish in a basin with 1 tablespoon of coarse salt and squeeze the juice of 1 lemon into the basin with the fish.
Gently massage the fish for about 5 minutes to remove the slime and clean it better. After that, rinse the fish with cold water and let it drain in a colander.
Once drained, marinate the fish in a bowl with 2 tablespoons of fish sauce, mixing well and allowing the fish to marinate for 15 minutes.
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Prepare other ingredients
Peel and crush the garlic. Then, heat a pan over medium heat, add 2 tablespoons of cooking oil, and sauté the garlic until fragrant.
Crush and cut the lemongrass into pieces. Crush the shallots. Slice the chili.
Select and discard the old water lily flowers, wash them clean with water, and let them drain.
Peel the water lily stem, soak it in diluted salt water for 10 minutes, then rinse with clean water, drain, and cut into bite-sized pieces.
Wash the tomatoes and cut them into wedges. Wash the coriander and chop it finely.
In a bowl, squeeze the tamarind, add 100ml of hot water, and use a spoon to mash the tamarind, then remove the seeds.
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Cooking soup
You put about 2 liters of water into a pot, add smashed lemongrass and shallots. Then, place the pot on the stove over medium heat, cover it, and bring it to a boil.
When the water boils, you season it with 1 teaspoon of seasoning powder, 3 teaspoons of salt, 4 teaspoons of sugar, and tamarind water.
You stir gently to dissolve the spices, then add the snakehead fish and gradually add the water lily flowers, lotus flowers, tomatoes, sliced chili, and fried garlic.
Wait for the soup to boil again, then add the coriander, stir gently, and turn off the stove.
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Final product
You ladle the soup into a bowl and enjoy it with rice. The hot and fragrant sour soup with sweet snakehead fish and the slightly sour and spicy broth is truly appealing, isn’t it?
When eating, you dip the fish into chili fish sauce to enhance the flavor!
How to choose delicious mudfish
- To choose delicious mudfish, you should select those that are still alive and move actively; fresh fish are those that have a slim, round shape and a white belly.
- Choose those with bright colors, clear eyes, and firm skin and body.
How to clean mudfish to be slime-free and odorless
You can clean mudfish to be slime-free and odorless using one of the following methods:
- Cleaning mudfish with salt and vinegar: With this method, just mix vinegar with a little salt and gently rub it on the body of the fish; the fish will be slime-free and significantly reduce the fishy smell.
- Cleaning mudfish with hot water: First, boil water at about 70 – 80 degrees Celsius and add a little salt. Then soak the mudfish in that water for about 5 – 7 minutes. When the water cools down, gently rub it with your hands. Finally, rinse with clean water.
- Cleaning mudfish with kitchen ash: If your house has kitchen ash, the cleaning method is extremely simple. Just place the mudfish in a basin of ash, then use the ash to stroke the fish in one direction. This method can thoroughly remove slime and fishy smell.
- Cleaning mudfish with banana leaves: You just need to crush a handful of fresh banana leaves and then use it to rub the fish. The sap in the banana leaves can effectively remove slime and fishy smell. After that, simply rinse with clean water to prepare delicious dishes.
- Cleaning fish slime with flour: Use flour on the fish, then scrub off the slime from the fish and rinse with water.
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*Refer to images and recipes from YouTube channels: Việt’s kitchen corner, COOKING TODAY and Laughing Out Loud.
