Ingredient
Salmon: 500g; Tomatoes: 200g; Taro stem: 30g; Okra: 100g; Pickled bamboo shoots: 1 small bowl; Lime juice: 5ml; Bean sprouts: 20g; Pineapple: 50g; Spices: chili, green onion, seasoning powder, garlic, shallot, Vietnamese coriander, Taro stem.
How to cook
How to cook delicious sour soup with salmon and bamboo shoots, in addition to having all the fresh ingredients above, you also need to know the steps to make sour soup with salmon to have a delicious and sweet dish, without fishy or mushy smell. The simple recipe is below:
Step 1: Prepare the fish
Wash the fish 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 when put into the pot of water, the water will be sweeter. Before cooking, you need to marinate the fish head with salt, fish sauce, minced garlic and chopped green chili.
Ingredients for cooking salmon sour soup.
Step 2: Prepare other ingredients
Finely chop the prepared ingredients including: pineapple, Vietnamese coriander, tomato, elephant foot yam, okra. For this recipe for sour soup with salmon and bamboo shoots, you should wash the bamboo shoots with water to both clean them and reduce the sour taste of the bamboo shoots in the pot of soup.
Step 3: Cook 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 bubble (about 90 degrees Celsius), add the salmon head.
When the water starts to boil, use a spoon to scoop up the foam that rises to the surface and pour it away. Then, boil the fish head for about 15 minutes to make the broth sweeter, then add the fish meat.
When the water starts to boil, add the spices: lemon juice + pineapple + tomato + okra + elephant foot yam + Vietnamese coriander.
Depending on your family's taste, add enough fish sauce, seasoning powder, and chili. Boil for about 10 minutes, then turn off the heat and add bean sprouts.
Salmon sour soup ingredients
So the salmon sour soup is done, put it in a bowl, sprinkle some pepper and some coriander on top and enjoy.
Salmon sour soup should be served hot, dipped in fish sauce with a little chopped chili for the best taste. The salty, spicy taste of the fish sauce and chili goes well with the sweetness of the salmon and is absolutely delicious.
Delicious salmon sour soup has a special aroma, not fishy but has a faint aroma of cooked fish, coriander, pineapple mixed with the mild sourness of bamboo shoots and tomatoes. The salmon head has cartilage so it tastes fatty and unique, and the more you drink, the cooler it gets.
Salmon sour soup should be served hot, dipped in fish sauce with a little chopped chili for the best taste. The salty, spicy taste of the fish sauce and chili goes well with the sweetness of the salmon and is absolutely delicious.
Secret to cooking delicious salmon sour soup without fishy or mushy smell
To remove the fishy smell of salmon, you need to note the following: Salmon must be fresh, cleaned and deodorized before cooking to avoid fishy smell. Especially clean the bruised blood inside the fish.
Salmon soup when eaten hot will also reduce the fishy taste of the fish, so enjoy this soup while it's still hot.
Salmon cooks very quickly, cooking it for too long can cause the fish to become mushy and fall apart, so the fish should be added last and cooked until just done to be delicious.
Salmon in sour soup should not be stewed for too long, as this will cause the ingredients to become soft and mushy, losing their natural crispness and deliciousness.
You should only season the fish sauce when you turn off the stove because if you add it while the soup is boiling, it will be strong and not fragrant.
Source: https://giadinh.suckhoedoisong.vn/cach-nau-canh-chua-ca-hoi-khong-tanh-sieu-bo-duong-172250619182959938.htm
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