How to cook delicious and simple sour fish soup that anyone can make

How to prepare grouper fish soup

• 1

  Prepare the grouper fish

  If you buy a whole grouper fish, first you need to clean the fish’s intestines and cut off the gills. Use a knife to separate the head and tail of the fish. We will use these two parts to make soup. The body can be cut into several slices about 1cm thick for easier storage or to prepare other dishes.

  How to prepare grouper fish without a fishy smell:

  Start by cleaning the fish, scaling it, and removing the internal organs.

  Method 1: Soak the fish in diluted salt water or rice washing water for 15 minutes.

  Method 2: For slippery-skinned fish, you can dilute lemon juice/vinegar and soak the fish for a few minutes to significantly reduce the fishy smell.

  Method 3: Marinate the fish in white wine for 2 minutes, then remove and let it drain.

  

  

  

  
• 2

  Prepare the remaining ingredients

  After washing the rice paddy herb, let it drain and then cut into pieces about 2cm long.

  Cut the tomatoes into small pieces for easy eating, cutting them into wedges will be easier and more aesthetically pleasing.

  Chop the green onions and coriander, and slice the chili thinly.

  

  

  

  
• 3

  Fry fish and tomatoes

  Place a pan on the stove, wait for the pan to heat up, then add cooking oil, briefly fry the fish to make the flesh firmer and tastier.

  Add the tomatoes to stir-fry with the fish, turn the fish to ensure both sides are cooked evenly, wait for the tomatoes to soften and the fish skin to turn golden before turning off the heat.

  Tip:

  • You should briefly fry the fish first to help it firm up and reduce the fishy smell.
  • It’s better to stir-fry the tomatoes first before adding them to cook, which helps the broth have a more beautiful and appealing color.

  
• 4

  Cook the soup

  Add 1.5 liters of water to the pot and bring it to a boil, then add the fried fish and tomatoes into the pot.

  Add the sliced chili to the pot, add 1 tablespoon of salt, 1 tablespoon of sugar, 1 tablespoon of seasoning powder, 1/2 tablespoon of fish sauce, and adjust the seasoning to taste.

  When the water boils again, use a ladle to skim off the foam to keep the water clear.

  Add the water celery to the pot, stir well, then add the scallions and cover the pot, waiting about 1 minute before turning off the heat.

  

  

  

  
• 5

  Finished Product

  Bowl of fish soup with eye-catching colors, a bit of red from tomatoes, a bit of green from celery. The fish meat is fragrant and tender, the soup has a sweet and sour taste that truly stimulates the taste buds.