Delicious and Flavorful Catfish Noodle Soup with Mustard Greens Recipe

How to prepare Fish noodle with mustard greens

• 1

  Prepare the ingredients

  First, with 3 fish purchased, you cut off the gills and tail, use a little salt to rub on the surface of the meat for 3 minutes, then use a knife to scrape off the scales.

  At the same time, remove the intestines and any remaining blood inside, wash several times with clean water, and let it drain.

  For the mustard greens, cut off the roots, soak them in diluted salt water for about 3 minutes, then rinse 1 – 2 times with clean water, let it drain, and cut into bite-sized pieces.

  With the green onions, cilantro, and dill, cut off the roots, wash directly under running water until clean, let it drain, and chop finely. As for the green onion tops, cut them into sections.

  For the purple onion, peel it and slice it thinly. Finally, for the ginger, scrape off the skin, wash it clean, let it drain, then divide it into 2 parts, one half sliced thinly, the other half minced.

  Effective ways to remove the fishy smell

  • Method 1: The simplest way is to rub a little salt on the surface of the meat for a few minutes.
  • Method 2: Soak the fish in diluted lemon juice for 3 – 5 minutes.
  • Method 3: A common method you can use is to soak the fish in fresh milk for 3 minutes.
  • Method 4: Additionally, you can also soak the fish in rice washing water or white wine and diluted vinegar for 3 – 5 minutes.
  • Method 5: Crushed ginger can also be soaked with the fish for 5 – 7 minutes.

  See details: Effective ways to remove the fishy smell

  

  

  

  
• 2

  Boil the fish

  Once the ingredients are prepared, place a pot on the stove with 1 liter of water and bring it to a boil over high heat. When the water is boiling, add 1 teaspoon of salt, 4 shallots, a piece of ginger sliced thinly, and half of the green onion cut into sections.

  Next, add the 3 cleaned fish, and reduce the heat to medium to boil for about 10 – 15 minutes.

  When the fish is tender, turn off the heat and remove it to a plate to cool for 5 minutes.

  Tip: To avoid the fish meat breaking apart, do not boil for too long; just cook until done!

  

  

  

  
• 3

  Separate the fish meat

  Once the catfish has cooled, use your hands to separate the meat from the bones. At the same time, place the bones and the head of the catfish into a different bowl to cook the broth for a richer flavor!

  Tip: Since the fish meat will shrink when fried, you should separate it into pieces that are not too small.

  

  

  

  
• 4

  Marinate and fry the fish

  Next, place the fish fillets that have just been separated on a plate along with the remaining minced ginger, 1 teaspoon of turmeric powder, 1/2 teaspoon of ground pepper, 1/2 teaspoon of seasoning powder, 1/2 teaspoon of salt, and 1/2 teaspoon of sugar.

  Use chopsticks to gently mix well and let the fish absorb the spices for about 15 minutes.

  At the same time, place a pan on the stove with 100ml of cooking oil and heat it over medium heat. When the oil is hot, add all the marinated fish and fry for about 10 – 13 minutes.

  When the fish is golden and crispy on both sides, turn off the heat and place it on a plate to drain the oil.

  Tip: To make the fish crispier, do not use too little oil when frying; it should be enough to just cover the surface of the fish.

  

  

  

  
• 5

  Cooking Fish Noodle Soup

  Then, you place a pot on the stove with 2 liters of pork broth simmering over medium heat.

  When the water boils, you put the fish bones from earlier into a sieve, simultaneously placing it into the broth pot, using a ladle to gently stir for 7 – 10 minutes to make the broth sweeter.

  Next, you remove the sieve, then add all the washed mustard greens into the pot, using the ladle to gently press down so the greens are submerged in the broth, cooking for about 3 – 5 minutes.

  When the mustard greens are tender, you scoop them into a bowl, then season the broth to taste, and it’s ready.

  

  

  

  
• 6

  Blanching Noodles and Finishing

  Using the same broth, you continue to add a little dry noodles, cover the pot, and cook for about 5 – 7 minutes.

  When the noodles are soft, you serve them in a bowl along with some mustard greens, fried fish, green onions, cilantro, dill, and the broth you just made.

  Tip: To save time, you can soak the dry noodles for 20 – 30 minutes before cooking!

  

  

  

  
• 7

  Final Product

  It doesn’t need to be too fancy, but Fish noodle soup with mustard greens is a dish that captivates many.

  The broth is sweet and rich, very stimulating, plus there is crispy fried fish, yet the meat remains tender and flavorful. All of this combined with chewy dry noodles and crunchy mustard greens is just perfect.