Preparation
20 minutes
Cooking
25 minutes
Difficulty
Easy
Sour soup is always an appealing soup dish, chosen by many families to prepare for daily meals. Today, let’s cook a very simple sour soup with salmon belly to make your family meal more enticing.
Ingredients for Sour Salmon Belly Soup For 2 people
Salmon belly 400 gr Pineapple 1/4 fruit Mint 2 sprigs Bean sprouts 100 gr Coriander 2 sprigs Okra 200 gr Tomato 2 fruits Ripe tamarind 50 gr White wine 100 ml Cooking oil 4 tablespoons Fish sauce 1 tablespoon Common spices a little (salt/ sugar/ seasoning/ monosodium glutamate/ pepper)
How to choose fresh ingredients
How to choose fresh salmon fillet
- You should choose salmon fillets that are still fresh, with a beautiful light orange color.
- Avoid selecting fillets that are crushed or not intact.
- Additionally, you should prioritize choosing fillets that were cut on the same day to enhance the taste and nutritional value of the dish.
How to choose fresh pineapple
- You should choose pineapples that have a bright yellow color, avoid buying green ones as they may not be ripe and can be sour.
- Delicious, meaty pineapples typically have a round shape, with the eyes of the fruit fully opened.
- In particular, you should choose pineapples that smell sweet, not overly strong; those with a very strong aroma may have been ripe for too long and should not be purchased.
How to choose fresh tomatoes
- You should choose tomatoes that are bright red, with shiny, plump skin.
- You should prioritize tomatoes with fresh, green stems that are firmly attached to the fruit.
- At the same time, choose those that are soft when squeezed, without bruises or being spoiled, mushy.
How to make Sour Salmon Belly Soup
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Prepare the ingredients
To remove the fishy smell from the salmon belly, wash the fish with a mixture of about 500ml of water and 100ml of white wine, soak for about 10 – 15 minutes, then take it out and let it drain.
Wash the tomatoes, cut off the tops, and slice them into wedges.
Wash the mint, remove the outer stem, and slice it diagonally.
Wash the okra thoroughly with water, then slice it diagonally.
Wash the bean sprouts several times with water, then drain in a basket.
Soak the tamarind in about 50ml of boiling water, wait for about 10 minutes, then use a spoon to mash the tamarind flesh and remove the seeds.
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Stir-fry fish with tomatoes
Place a pot on the stove, add 4 tablespoons of cooking oil. Wait for the oil to heat up, then add the fish and tomatoes, stir-frying for about 5 minutes.
Tip: Since salmon belly is quite fragile, add a little more oil and stir gently to avoid breaking the fish. -
Cooking the soup
After 5 minutes, the fish is cooked, add 1.5 liters of boiling water. Continue to add tamarind juice along with pineapple, okra, and sliced mint.
Season with 1 tablespoon of fish sauce, 1 teaspoon of salt, 2 tablespoons of sugar, 1 teaspoon of monosodium glutamate, 1 tablespoon of seasoning powder, and 1/2 teaspoon of pepper.
After 5 minutes, the ingredients and fish are cooked, taste again to adjust to your family’s preference and turn off the heat. Add bean sprouts and chopped coriander to finish.
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Final product
The sour soup with salmon belly is completed with eye-catching colors and a rich aroma. When tasting, you will feel the light sourness from the tamarind, tomato, and pineapple blending together very richly, combined with the fatty and tender salmon belly that is incredibly tempting.
To enhance the flavor of the soup, you can dip it with fish sauce and add a few slices of chili.
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So the dish sour salmon belly soup is incredibly delicious and attractive, completed with just a few simple steps. You can definitely prepare this dish for every family meal, especially on busy days. Quickly save it and add it to your family’s menu to make your meals more diverse and delicious.
* Source of the recipe and images shared from Facebook: Nguyễn Tám.
