Pomfret has a sweet flesh and a distinctive aroma that can be made into many delicious dishes. One of them is combining pomfret with tomatoes, pineapple, and celery to cook a sour and sweet soup that is super tasty. Today, let’s join TasteVN in the kitchen to make this soup right away!
1. Pomfret soup
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Preparation
20 minutes
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Cooking
30 minutes
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Difficulty
Easy
Ingredients for Pomfret soup For 4 people
Pomfret 1 fish Tomatoes 2 fruits Celery 100 gr Pineapple 100 gr (dứa/khóm) Green onions A little Chopped garlic A little Chopped shallots A little Fish sauce 2 tablespoons Cooking oil A little Common spices A little (pepper/sugar/monosodium glutamate/seasoning salt/salt)
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How to Cook Orange Fish Soup
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Prepare and Marinate the Orange Fish
Clean the orange fish by removing the gills, cutting the fins, and then using a knife to scrape off the slime.
Next, rinse the fish with diluted salt water, then rinse again with clean water, and continue to cut the fish into bite-sized pieces.
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Prepare Other Ingredients
Wash the tomatoes and cut them into wedges, cut the green onion and celery into bite-sized pieces, and finely chop the shallots. Cut the pineapple into bite-sized pieces.
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Fry the Fish
Heat up a pan on the stove, add a little cooking oil, and once the oil is hot, add the fish and fry briefly until the fish firms up.
Tip:- Frying the fish before cooking the soup will help the meat firm up and prevent it from becoming fishy or falling apart.
- When frying the fish, make sure to let one side cook until golden brown before flipping; otherwise, the skin may stick.
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Cooking soup
Put a pot on the stove over medium heat, add a little cooking oil, and when the oil is hot, add some minced shallots to fry until fragrant. Continue to sauté for about 1 minute before adding 1 liter of filtered water to cook.
When the water boils, add the fish to cook together, then add the tomatoes, seasoning with 2 teaspoons of sugar, 1.5 teaspoons of seasoning powder, and 2 tablespoons of fish sauce, letting it boil for a few minutes before adjusting the taste.
Add celery and onions, stir well, and turn off the stove.
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Final product
Serve the soup in a bowl, garnishing with a few slices of chili on top and it’s done. The pomelo fish is soft and fatty, and the soup is clear and rich in flavor. Dip a bit of soup with some celery, a piece of tomato, grab a handful of rice, and dip the fish in spicy fish sauce; nothing beats that.
2. Stewed pomelo fish (recipe shared by a user)
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Preparation
10 minutes
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Cooking
15 minutes
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Difficulty
Easy
Ingredients for Stewed pomelo fish (recipe shared by a user) For 2 people
Pomelo fish 200 gr Tomato 2 pieces Pineapple 100 gr (ananas) Celery 50 gr Chili 1 piece Spring onion 2 stalks Fish sauce 2 tablespoons Cooking oil 2 tablespoons Common seasoning a little (salt/ sugar/ seasoning powder/ monosodium glutamate)
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How to prepare Pomelo fish soup (recipe shared by a user)
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Prepare the ingredients
You should choose to buy cleaned and sliced pomelo fish to save time on preparation, then rub with a little salt, wash thoroughly, and let it drain.
Remove the stems from the tomatoes, clean the pineapple by cutting off the eyes, and rinse briefly with water. For the tomatoes, cut into wedges, and the pineapple into thin slices suitable for eating.
Cut off the roots and wilted leaves of the green onions and celery, wash them well, and let them drain. Separate the green onion roots and leaves, and put the roots into a mortar with 1 chili pepper, use a pestle to pound until finely crushed.
Use a knife to cut the green onion leaves and celery into pieces about the length of a finger.
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Cook the soup
Place a pot on the stove, add 1 tablespoon of cooking oil, wait for the oil to heat up, then add the aromatic ingredients. Stir-fry for about 1 minute, then add 1 liter of filtered water to the pot and bring to a boil.
Next, add the fish to cook together, then add the tomatoes, season with 1 tablespoon of fish sauce, 1 tablespoon of sugar, and 1/2 teaspoon of MSG, continue to cook until the fish is done, then adjust the seasoning to taste.
Finally, add the scallions and celery, stir well, and turn off the stove.
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Finished Product
Orange-spotted grouper cooked with a soft, fatty fish meat, with a sour and slightly sweet broth that is rich and flavorful. Making a bowl of salty fish sauce to dip the fish in with rice will be fantastic.
Now scoop the soup into a bowl and enjoy it while it’s still hot!
How to Choose Fresh and Delicious Orange-spotted Grouper
- Fresh and delicious orange-spotted grouper has clear, slightly bulging eyes, and when pressed, feels firm with a sense of elasticity.
- The fish has bright colors, shimmering metallic silver, with reddish-pink gills, indicating it was freshly caught and is delicious.
- Do not choose fish that are scratched, with easily torn skin, sunken and cloudy eyes, dark gills, feeling soft and mushy when pressed, and smelling foul; these are spoiled fish and not tasty.
How to choose fresh and delicious tomatoes
- Good tomatoes have a plump, shiny, bright red exterior, and when you press the tomato, it should have a certain firmness.
- When you cut a tomato in half, if the seeds inside are yellow and the flesh is bright red, it’s a ripe and delicious tomato.
- You should choose tomatoes that still have fresh green stems firmly attached to the top; these are fresh, recently picked tomatoes.
- Additionally, tree-ripened tomatoes will have a faint, characteristic aroma, while force-ripened tomatoes will lack scent.
- Do not buy unripe tomatoes because they contain harmful toxins. Also, do not buy tomatoes that are soft or wrinkled, as these are old and not tasty.
How to choose fresh and delicious pineapples
- When buying pineapples, choose those with a mix of yellow and green; these are just ripe, not too green or too mature.
- Round, short pineapples will have more flesh than long ones. Choose pineapples with large eyes and spaced-out eyes for thinner skin, which will also result in less flesh loss when peeling.
- Moreover, a moderately ripe pineapple will have a faint sweet aroma and a moderate softness when pressed.
- Avoid pineapples that are deep yellow, have a strong odor, and are mushy when pressed, as these may be overripe and possibly spoiled inside.
- Additionally, you should not buy pineapples that are too green, with eyes that have not opened, as these are unripe and very sour.
Effective tips for preparing and removing the fishy smell from pomelo fish
- To both remove the fishy smell from pomelo fish and eliminate the slime on the fish’s body, soak the fish in white vinegar diluted for about 5 – 10 minutes before cutting it into pieces, then rinse well.
- Additionally, using white wine diluted to soak the fish for about 5 minutes and then rinse with clean water also effectively removes the fishy smell from pomelo fish.
Now you can immediately cook a delicious and appealing canh cá cam nấu ngót for the whole family to enjoy. Wish you success with TasteVN’s sharing.
