2 ways to cook delicious and aromatic red tilapia noodle soup for breakfast

Boil chicken bones

After purchasing, soak the chicken bones in diluted salt water for about 5 – 7 minutes. Next, rinse them with clean water and let them drain.

Place a pot on the stove with 2.5 liters of water, then add 1 crushed shallot and the prepared chicken bones, and simmer over medium heat for about 30 – 45 minutes.

Prepare the fish and marinate

Buy the red tilapia fish, you need to clean it and eliminate the fishy smell by scraping off the scales, removing the fins, and gutting the fish to take out all the internal organs. Then use salt to rub for about 10 minutes and rinse with clean water.

Next, use a knife to fillet the bones and meat of the fish separately. For the fish bones and head, put them in a pot of broth simmering with chicken bones. The fish meat should be cut into small bite-sized pieces.

Finally, place the cut fish into a bowl, add 1 teaspoon of seasoning, 1 tablespoon of fish sauce, 1/2 teaspoon of pepper, mix well, and marinate for about 15 minutes.

Prepare other ingredients

Wash the tomatoes, then use a knife to cut them into wedges. Peel the shallots, wash them clean, and then slice them.

Remove the roots from the green onions and cilantro, wash them with water until clean, and then cut into sections.

Water spinach, lettuce, and banana flowers should be rinsed clean with water after purchase.

Fry the fish

After marinating the fish for 15 minutes, add 1 tablespoon of frying flour into the bowl of fish, then mix well to coat the fish evenly with the flour.

Heat a pan on the stove and add 200ml of cooking oil. When the oil is hot, add the fish and fry over medium heat until both sides are golden brown, then remove and drain the oil.

Cooking the broth

Prepare a pan, add 1 tablespoon of cooking oil (20ml), and when the oil is hot, add the shallots and sauté until fragrant. When you can smell the shallots, add the tomatoes and stir-fry over medium heat until the tomatoes are soft.

For the bone broth, after simmering for about 45 minutes, remove the chicken and fish bones. Then add the sautéed shallots and tomatoes into the pot.

Finally, season the pot with 1 tablespoon of seasoning, 1/2 teaspoon of salt, 2 tablespoons of fish sauce, 3 tablespoons of vinegar, and 1 tablespoon of sugar, then boil until the seasonings are completely dissolved, then turn off the heat.

Completion

Arrange the noodles in a bowl, add some golden-fried red tilapia along with shredded banana flower, shredded water spinach, lettuce, green onions, and coriander on top. Then pour the broth over, and you have a delicious, hot bowl of red tilapia noodle soup.

Final Product

The finished red tilapia noodle dish will have an attractive color and a delicious aroma. The broth is hot and has a sweet taste mixed with a sour flavor combined with the crispy, fragrant fried red tilapia.

This dish, although simple, will definitely be loved by your whole family!

Prepare the ingredients

Buy the pink salmon, scrape off the scales, remove the fins, gills, and internal organs, wash the fish with clean water, then use a mixture of salt combined with a little white vinegar (from the prepared vinegar bowl) to rub the fish thoroughly for about 3 minutes, then rinse 2 – 3 times with water until clean.

Next, use a knife to carefully fillet the fish and separate the bones from the meat.

Place a pot on the stove, add about 1.5 liters of water, add the ginger and 2 peeled shallots, smashed. Bring the water to a boil, then add the fish bones and heads to simmer, seasoning with 1 tablespoon of seasoning powder, stirring well.

Let it simmer on low heat for about 30 minutes, then turn off the heat, remove the fish bones, shred the meat, and discard the bones. To keep the broth clear, make sure to skim off the foam regularly while cooking.

Cut the filleted fish into bite-sized pieces and place them in a bowl along with 1 tablespoon of batter flour, 1 tablespoon of tapioca flour, mix well, and let it sit for about 30 minutes.

Next, place a pan on the stove, heat 200ml of cooking oil until hot, then add the fish fillets and deep fry, turning to ensure the fish is golden brown on all sides, then turn off the heat and place the fish on a plate to drain the oil.

Prepare the vegetables such as celery, dill, green onions, lettuce, basil, and perilla by discarding any wilted or damaged leaves, washing them clean, and cutting them into bite-sized pieces.

Wash the tomatoes and cut them into wedges. The remaining 3 shallots should be peeled, washed, and chopped finely.

Cook the broth

Place a pot on the stove, heat 2 tablespoons of cooking oil (30ml) and add finely chopped shallots to sauté until fragrant, then add tomatoes and stir-fry.

When the tomatoes are slightly soft, pour all the fish bone broth into the pot, season with 1 tablespoon of seasoning powder, 1 tablespoon of fish sauce, 1 teaspoon of turmeric powder, 1 tablespoon of sugar, and 1 cup of vinegar (rice bowl).

Stir well, bring to a boil again, and taste to adjust seasoning to your liking.

Finished Product

When eating, take the noodles out into a bowl, sprinkle a little green onion and dill on top, blanch a bit of celery in the boiling broth and add it to the bowl of noodles, ladle in the broth, and finally place the fish on top to enjoy.

Red tilapia noodles have a sweet and clear broth, with firm and chewy fish, blending with various accompanying vegetables and spicy bamboo shoots that are truly enticing.