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Preparation
35 minutes
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Difficulty
Easy
Stewed mackerel soup is not only delicious and flavorful but also contains many nutrients for the body. Today, let’s change it up with a tangy and sweet stewed mackerel soup with TasteVN. What are you waiting for, get into the kitchen and cook this super delicious and simple soup dish to treat your family!
Ingredients for Stewed Mackerel Soup Serves 3 people
Mackerel 1 kg Tomatoes 5 pieces Small ginger 1 root Shallots 4 bulbs Kumquat a little Fish sauce 3 tablespoons Green onions a little Celery a little Cooking oil a little Common seasoning a little (Sugar – Salt – Seasoning powder – Monosodium glutamate)
How to choose fresh ingredients
How to choose fresh mackerel
For fresh mackerel:
- For fresh mackerel, first you need to observe the eyes of the fish; if the flesh is still fresh, the eyes will remain clear and slightly bulging. In contrast, spoiled fish have sunken eyes, the eyeballs are recessed and appear cloudy, and the cornea lacks elasticity or has changed color.
- Additionally, fresh mackerel has a shiny body, with skin intact, not peeling or scratched. When you gently press your finger into the flesh, it should feel firm and resilient.
For frozen mackerel:
- You should choose fish with shiny, bright skin, which always has a slimy texture when washed, and avoid fish that are dull in color, do not shimmer when exposed to light, and have peeling skin, as this indicates that the fish may be spoiled or has been frozen for too long.
- Moreover, when looking at the gills of fresh frozen fish, you will see that fresh gills are bright pink or red (depending on the freshness of the fish). In contrast, spoiled fish have pale and dull gills.
How to choose fresh tomatoes
- You should choose tomatoes with bright red, plump skin as they are naturally ripe tomatoes.
- When you touch them, you should feel a certain softness, and they should feel firm when held.
- Avoid choosing tomatoes that are dark in color and have a hard skin, as they are chemically treated or artificially ripened.
- Do not choose tomatoes that feel too soft to the touch, with wrinkled skin that is no longer smooth, as these are old tomatoes that have been stored for a long time.
How to prepare Mackerel soup
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Prepare the ingredients
The mackerel you bought should be washed thoroughly with water, remove the fins and clean the fish’s intestines. Then take a little salt and gently mix it with the fish to remove the fishy slime. Rinse the fish again and cut it into bite-sized pieces.
The tomatoes should be washed and drained. Ginger should be washed, peeled, and then sliced thinly. The calamondin should be squeezed for juice, about 2 tablespoons of calamondin juice. Remember to remove the seeds from the calamondin to avoid bitterness.
The shallots should be peeled, washed, and then sliced thinly. The green onions and celery should be washed, roots removed, and then cut into pieces about 3 – 4cm long – roughly the length of 2 fingers.
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Blanch the fish
Place a pot of water on the stove, when the water boils vigorously, add the ginger and a bit of salt. Boil the water for about 1 minute, then add the fish to blanch for 3 – 5 minutes to remove the fishy smell and help the soup become clearer.
After 3 – 5 minutes, remove the fish meat and place it on a plate.
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Sauté tomatoes
Put 1 pot of water on the stove, using about 2 bowls of water. Turn on the high heat until the water boils.
Place a pan on the stove, add a little cooking oil to the pan. When the oil starts to get hot, add the chopped shallots and fry until fragrant and golden.
When the shallots are fragrant and golden, add the tomatoes and stir well. If your tomatoes are too large, you can cut them in half. Sauté the tomatoes for about 2 minutes until they are slightly soft, then turn off the heat and pour the sautéed tomatoes into the boiling water pot.
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Cook the soup
Add to the pot of tomato water 2 spoons of sugar, 1 spoon of seasoning powder, and 3 spoons of fish sauce. Stir well and continue to cook the soup until it boils.
After the water boils, add the mackerel to cook together. Continue to cook for about 10 minutes over medium heat for a sweet soup. After 10 minutes, add 2 spoons of calamansi juice to the pot and stir well.
When the water boils again, reduce the heat and taste for seasoning. Skim off the foam on the surface of the pot, then add chopped scallions and celery to the pot, then turn off the heat. Serve the soup in a bowl and enjoy immediately.
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Final Product
The mackerel soup is fragrant, with a sour, sweet, and salty broth that is very flavorful. The broth is clear, and the fish meat is firm and sweet, which will surely make your meal more delicious.
Above is information on how to make braised mackerel soup that TasteVN shares with you. If you have any questions, please leave your information below the article.
