Northern style fish soup

This fish soup is often seen in the meals of coastal fishermen with the characteristic of retaining natural sweetness, the broth is mildly sour and soft without being fishy.

Making

1. To have a delicious bowl of fish soup cooked in the style of a fishing boat, you need to buy fresh sea fish. Depending on your taste, you can cook fish such as silver fish, small fish, cobia, or pomfret.

   

2. The original fish soup cooked by fishermen on fishing boats is usually simple and quickly sours with lemon juice or garcinia fruit peel, which is brought along, which goes well with sea fish. If not available, replace it with other sour spices such as star fruit, tamarind, sour ears, sour leaves or sour plums. Add some tomato wedges (optional) to add more eye-catching color to the soup. To remove the fishy smell, use some crushed ginger, dried onions, green onions, and dill, which goes well with the taste of fish soup.

   

3. Measure the appropriate amount of water for the meal, then turn on the stove to boil, add salt and a little fish sauce to bring out the flavor. Add star fruit (or other sour spices), tomatoes, a few slices of chili (adjust to the spiciness). When the water boils, add the fish and cook until done. With fish that cooks quickly, avoid cooking for too long or using chopsticks to stir the fish, which will break it up. Season to taste. Turn off the stove, add dill, green onions, then ladle the soup into a bowl and enjoy.

   

4. Finished product requirements: A hot bowl of soup with soft, smooth white fish meat, natural sweetness, mildly sour and light broth, especially not fishy at all. When eating, dip the fish in fish sauce with a few slices of chili and pepper. This soup is very tasty when eaten with raw vegetables.

   

Attention:

• Coastal people often cook fish soup with small, fresh fish, thin body, fast cooking and not too greasy, many places call it "mixed fish", "lap xap" fish... Small fish are left whole, only gills and intestines are removed, the gall bladder will help the meat to be soft, chewy and sweet. If cooking sea bass, mackerel... should be cut diagonally so that the fish looks nice and cooks quickly.

• Besides Northern fishing boat fish soup, in the South there is also sweet fish soup cooked in a similar way. When eating, the fish is usually scooped out onto a plate with a bowl of salty fish sauce on the side and then the fish is dipped into it.

• The reason why fish soup cooked this way is not fishy is because the sea fish is fresh and put in boiling water, adding spices to create sour and spicy taste (star fruit, lemon, chili...). From the perspective of culinary science , fish in general contains a substance with amino radicals (NH) that causes fishy smell, typically trimelylamine NH(CH3). With newly caught fresh fish, this content is low, the longer the fish is left, the more fishy smell there is. When putting fish in boiling water, it helps the fish skin to cook quickly, does not make the amino acid dissolve in water so it does not have a fishy smell, and retains nutrients to make the fish naturally sweet. Moreover, using sour ingredients (containing organic acids) helps neutralize the alkaline properties of the fishy substance trimelylamine.

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