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Preparation
30 minutes
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Cooking
30 minutes
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Difficulty
Easy
Ingredients for Korean Minh Thai Fish Soup For 4 servings
Minh Thai fish 700 gr Chrysanthemum leaves 50 gr Fried tofu 2 pieces Daikon radish 1 piece (150gr) Chicken leg mushrooms 3 pieces Shiitake mushrooms 3 pieces Bell pepper 1 piece Leek 1 piece Onion 1/2 piece Dried shrimp 20 gr Kelp 50 gr Minced garlic 1 tablespoon Minced ginger 1 tablespoon Korean chili powder 3 tablespoons Korean chili sauce 2 tablespoons White wine 3 tablespoons Soy sauce 3 tablespoons
How to choose fresh ingredients
How to buy fresh mackerel
- Choose fish that have clear eyes, pink gills, shiny skin, and no unusual colors.
- For whole mackerel that is prepped and chilled, choose fish with intact fins and tails. The eyes should be bulging, the gills bright red with no signs of hemorrhage, and there should be no foul smell.
- If the fish has been filleted into slices, choose pieces with small muscle fibers, white color, firm texture, good elasticity when pressed, no liquid oozing, and no slime on the surface.
How to buy fresh mustard greens (tần ô)
- Choose mustard greens that are dark green and uniform in color, with leaves that are not too large.
- Additionally, you should not buy greens that are wilted, bruised, or starting to turn yellow.
Where to buy Korean chili powder and chili sauce?
You can find Korean chili powder and chili sauce at Korean grocery stores, supermarkets, or purchase them on e-commerce websites. Additionally, you can also make Korean chili powder at home using a simple recipe from TasteVN’s guide.
How to prepare Korean minced fish soup
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Preliminary processing of minced fish
Buy the minced fish, clean the gills, fins, remove all the intestines and the black membrane inside the intestines, then soak it in salt water for 2 – 3 minutes. After that, take it out, place the fish under running water, and use a knife to scrape it clean of slime. Rinse again with clean water.
Cut the minced fish into small pieces suitable for eating.
How to eliminate the fishy smell of minced fish- You can rub it with salt and then rinse it thoroughly with water.
- Use white wine or vinegar mixed with water to wash the fish, then rinse with clean water.
- Additionally, you can boil water, then pour it gently over the fish, using a knife to scrape off the slime. This will help remove the slime and the fishy smell of the fish.
See details: 7 tips to help eliminate the fishy smell of minced fish
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Prepare the other ingredients
Clean the shiitake mushrooms, cut off the stems, and chop them into small bite-sized pieces. Clean the chicken leg mushrooms and remove the stems.
Pick the tender parts of the chrysanthemum leaves and wash them thoroughly. Peel the onion and cut it into wedges. Cut the spring onion into bite-sized pieces. Slice the chili diagonally.
Peel the radish, wash it clean, and cut it into small square pieces. Cut the fried tofu into small pieces.
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Cook the kelp broth
Add 50g of kelp, 20g of dried shrimp, and half an onion cut into wedges into a pot. Pour in enough water to cover the ingredients and simmer on low heat for 20 minutes.
After that, remove the solids and keep the broth.
Tip: You can use dried anchovies instead of dried shrimp.
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Cooking minced fish with vegetables
Continue to boil the broth, add 1 liter of water (1 bowl of water) and heat it up.
Next, add radish, minced fish, and add 1 tablespoon of minced garlic, 1 tablespoon of minced ginger, 3 tablespoons of Korean chili powder, 2 tablespoons of Korean chili sauce, 3 tablespoons of white wine, and 3 tablespoons of soy sauce to the pot and boil for 10 – 15 minutes until the fish is tender.
Then, add sliced fried tofu and cook for another 1 – 2 minutes.
Next, add various mushrooms and sliced chili peppers, continue to cook for 3 – 4 minutes until the mushrooms are cooked.
Finally, add chrysanthemum greens (tần ô) and boil for 1 minute. Adjust the seasoning to taste, sprinkle with green onions, and then turn off the heat.
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Final Product
Korean-style pollack soup that is extremely delicious and suits the Vietnamese palate. The pollack has a sweet and tender taste without being fishy, combined with various sweet vegetables and mushrooms, making it a nutritious dish that is perfect to enjoy on cold rainy days.
What is mackerel fish?
- Mackerel fish belongs to the species of marine fish, related to cod as well as belonging to the white fish family, and has significant economic value as its flesh is used to prepare many dishes.
- This species of fish is smaller than cod. From the back to the belly, it usually has black spots, and mackerel fish are often caught weighing around nearly 1kg.
- People often take mackerel fillets, package them for freezing to export or use them as ingredients for crab sticks. Additionally, fillets of this type of fish are often used for frying and as fillings for hamburgers or sandwiches.
Above is the recipe for Korean mackerel fish soup which is unique, delicious, and very nutritious, suitable for enhancing health on cold rainy days. Wishing you success with this recipe!
*Refer to images and recipes from the YouTube channel: Delicious Vietnamese – Korean dishes
