Some ways to cook sour snakehead fish soup with the standard Western flavor, extremely delicious and nutritious for the whole family

GĐXH - Sour soup is a special dish for people in the South, the soup is combined with many different forms. The following article will guide you how to cook delicious and irresistible sour soup with snakehead fish.

Sour soup with snakehead fish and elephant ear (mint)

Ingredient

1 kg of snakehead fish, 200 gr of okra, 100 g of elephant ear (mint), 300 g of bean sprouts, 50 g of pineapple, 1 tomato, 1 packet of tamarind, 4 chili peppers, chopped onion and garlic.

Seasoning: Salt, vinegar, cooking oil, fish sauce. Herbs (coriander/cilantro/green onions).

How to choose fresh and delicious snakehead fish

Choose fish with bright colors, no strange spots, bright mucus, hold the middle part of the body is not bent, the fish has a characteristic smell, no unusual fishy smell.

Ingredients to prepare.

Do not buy fish with a bulging belly or if you touch the belly with a handprint, because those are rotten or chemically treated fish.

How to cook

Prepare snakehead fish

Clean the snakehead fish and cut into bite-sized pieces. Then rub the fish thoroughly with 2 tablespoons of coarse salt and a little vinegar to remove the slime and fishy smell. Remove any remaining blood clots on the fish body and head. Rinse thoroughly with water.

Marinate the fish with about 1 tablespoon of seasoning powder, ⅓ tablespoon of salt, ⅓ tablespoon of sugar, ⅓ tablespoon of fish sauce, and a little MSG. Mix well and wait 15 minutes for the seasoning to soak into the fish.

Prepare other ingredients

Clean and slice the elephant foot yam into thin slices. Wash the bean sprouts, okra, tomatoes, pineapple, and herbs. Leave the bean sprouts whole. Cut the okra diagonally into bite-sized pieces. Cut the tomatoes into 6 or 8 pieces. Cut the pineapple into thin slices. Chop the herbs.

Fry the fish briefly.

Heat 2 tablespoons of oil in a pan. When the oil is hot, sauté the minced garlic until golden brown. Pour the sautéed garlic through a sieve and set aside to sprinkle on top of dishes for added flavor.

Heat the oil in a pan. Sauté the chopped onion. Once the onion turns golden brown, add the fish and fry until it is half cooked.

Cook soup

Boil about 2 liters of water. When the water boils, put the tamarind through a sieve to filter the pulp, use a ladle to spread the tamarind evenly, remove the seeds. Then add the fried fish. When the water boils again, add half of the tomatoes and pineapple and cook together. Skim off any foam.

Sour soup is a special national dish for people in the South.

Add 2 tablespoons of seasoning powder, 2 tablespoons of sugar, ⅓ tablespoon of salt and a little MSG to the pot. Season to taste. After boiling for about 5-10 minutes, the soup is done, add the remaining vegetables one by one. Bring to a boil and turn off the heat.

Sour soup with snakehead fish and sour bamboo shoots

Prepare ingredients

400g snakehead fish, 100g pickled bamboo shoots, 150g tomatoes, minced garlic, green onions, chili peppers, coriander, common spices: salt, sugar, MSG, seasoning powder, cooking oil, fish sauce.

Making

Processing and marinating snakehead fish

Wash the snakehead fish, rub with salt and vinegar. Pour warm water over the fish and wait about 5 minutes before scraping off the oil.

After cleaning, cut into bite-sized pieces. Marinate the fish with chopped green onion and 1 tablespoon fish sauce. Let the fish rest for about 15 minutes for the seasoning to absorb.

Prepare pickled bamboo shoots and some other ingredients

Soak and wash the bamboo shoots. Wash the green onions, cilantro, and chili peppers. Finely chop the green onions, finely chop the cilantro, and thinly slice the chili peppers diagonally. Place a pot of water with a little salt on the stove. Slice the bamboo shoots to reduce the smell.

Cook soup

Heat the oil in a pan. Add the minced garlic and fry until fragrant. When the garlic is fragrant, add the bamboo shoots and stir-fry. When the bamboo shoots are cooked, add 1 liter of water and bring to a boil.

Ingredients needed to cook sour soup with snakehead fish and sour bamboo shoots.

Then, add tomatoes. Season with ½ teaspoon MSG, ½ teaspoon seasoning powder, 1 teaspoon salt. Season to taste. When the water boils again, add the snakehead fish and cook for about 5-10 minutes. Add chopped green onions, chopped coriander and chili peppers, turn off the heat, scoop into a bowl and enjoy.

Sour soup with snakehead fish and water spinach

Prepare ingredients

3 pieces of snakehead fish. 1 mint plant (many places call it elephant ear). A bunch of Malabar spinach. 1/4 pineapple. 2 tomatoes. 6 okra. Herbs: Vietnamese coriander, Vietnamese coriander (stew vegetables). Bean sprouts. 1 chili. A pinch of tamarind, 2 cloves of garlic, 1 shallot. 50ml cooking oil, 30ml fish sauce, 5g salt, 30g sugar, 40g seasoning powder.

Raw material preparation

Clean the snakehead fish, rinse with salt water and lemon to remove the fishy smell, drain. Remove the leaves of the water spinach, cut into 1 finger-length pieces and wash. Peel the mint, cut into small pieces, wash, and drain. Wash the okra, remove the stem and tail, and cut into 3cm pieces (cut diagonally for better taste).

Wash tomatoes, cut into wedges. Wash pineapple, cut into thin slices. Wash coriander, watercress, bean sprouts, drain. Wash chili, cut into thin slices. Chop onion and garlic.

Cook soup

Place a large pan on the stove, turn on medium heat. Saute minced garlic and minced shallots with cooking oil. Continue to stir-fry with tomatoes and pineapple. Add enough water to the pot. When the water boils, add the snakehead fish.

Water spinach and snakehead fish are the main ingredients of snakehead fish cooked with water spinach.

Add tamarind juice to the pot and boil for about 2 minutes, then scoop it out into a bowl and puree to get the tamarind juice. Then pour the tamarind juice into the pot. When the broth boils and the fish is cooked, skim off the foam and season to taste (sugar, fish sauce, salt, seasoning powder).

Add okra and mint. After about 3 minutes, add water spinach and bean sprouts. Stir gently so that the ingredients are cooked evenly and the fish does not break. Ladle the soup into a bowl, sprinkle with herbs (coriander and water spinach), add a few slices of chili. Finally, enjoy.