How to cook salmon sour soup without the fishy smell, and super nutritious.

GĐXH - Salmon can be used to cook many delicious dishes every day, including salmon sour soup, which is especially tasty and nutritious for children and pregnant women.

Ingredient

Salmon: 500g; Tomatoes: 200g; Taro stems: 30g; Okra: 100g; Sour bamboo shoots: 1 small bowl; Lemon juice: 5ml; Bean sprouts: 20g; Pineapple: 50g; Seasonings: chili peppers, scallions, seasoning powder, garlic, shallots, water spinach, taro stems.

Cooking method

To make a delicious sour salmon soup with bamboo shoots, besides having all the fresh ingredients mentioned above, you also need to know the steps to make a tasty, sweet, and non-fishy dish. The simple steps are below:

Step 1: Prepare the fish

Wash the fish thoroughly with salt and a little white wine to remove the fishy smell. For the fish body: Cut into thin slices, 1.5-2cm thick. For the fish head: Cut into 4-6 small pieces so that the broth will be sweeter when added to the pot. Before cooking, marinate the fish head with salt, fish sauce, minced garlic, and chopped green chili.

Ingredients for making sour fish soup with salmon.

Step 2: Prepare other ingredients

Finely chop the prepared ingredients including: pineapple, water spinach, tomatoes, taro stems, and okra. For this salmon and bamboo shoot sour soup recipe, you should wash the bamboo shoots thoroughly with water to ensure hygiene and reduce the sourness of the bamboo shoots in the soup.

Step 3: Cook the salmon sour soup.

Pour 1.5-2 liters of water into a stainless steel pot and bring to a boil. When the water starts to simmer (around 90°C), add the salmon head.

When the water starts boiling, use a spoon to scoop up the foam that rises to the surface and discard it. Then, simmer the fish head for about 15 minutes to make the broth sweeter, and then add the fish meat.

When the water starts to boil, add the following ingredients: lemon juice, pineapple, tomatoes, okra, taro stems, and Vietnamese coriander.

Depending on your family's taste, add enough fish sauce, seasoning powder, and chili peppers. Bring to a boil for about 10 minutes, then turn off the heat and add the bean sprouts.

Salmon sour soup

The salmon sour soup is now ready. Transfer it to a bowl, sprinkle with some pepper and cilantro, and enjoy!

Salmon sour soup should be served hot, dipped in fish sauce with a little chopped chili for the best taste. The salty and spicy flavor of the chili fish sauce complements the sweetness of the salmon perfectly.

Delicious salmon sour soup has a distinctive aroma, without any fishy taste, but instead a subtle fragrance of cooked fish, coriander, and pineapple, combined with the mild sourness of bamboo shoots and tomatoes. The salmon head contains cartilage, giving it a unique, chewy, and fatty texture that is very refreshing with every sip.

Salmon sour soup should be served hot, dipped in fish sauce with a little chopped chili for the best taste. The salty and spicy flavor of the chili fish sauce complements the sweetness of the salmon perfectly.

The secret to making delicious salmon sour soup that's not fishy or mushy.

To remove the fishy smell from salmon, you need to keep the following in mind: The salmon must be fresh, cleaned, and deodorized before cooking to prevent a fishy smell. Pay special attention to removing any clotted blood from the inside of the fish.

Salmon sour soup tastes less fishy when eaten hot, so be sure to enjoy it while it's still warm.

Salmon cooks very quickly; cooking it for too long can make it mushy and fall apart, so it should be added last and cooked just right for the best taste.

Salmon in sour soup shouldn't be simmered for too long, as this will make the ingredients mushy and lose their natural crispness and flavor.

Fish sauce should only be added after turning off the heat, because adding it while the soup is still boiling will make it too strong and not fragrant.

Source: https://giadinh.suckhoedoisong.vn/cach-nau-canh-chua-ca-hoi-khong-tanh-sieu-bo-duong-172250619182959938.htm