Sour fish soup with starfruit

These past few days, the first days of summer have brought thunderstorms. Along the Thu Bon River near my house, there are many loach fish. The baskets of freshly caught loach, though not large, each fish has sparkling eyes and looks incredibly fresh. Finding loach at the market at the beginning of the season feels like a gift from heaven.

"Cook whatever you like, just make sure there's a bowl of starfruit and catfish soup, okay, son!" Mom didn't forget to remind me as she handed me a basket of catfish, their bodies arching and backs bouncing, towards me.

The loach is a small, miscellaneous fish belonging to the carp family. It has a thick, slightly rounded body and a black back. The largest ones are only about the size of two fingers, while the smallest are the size of a thumb. Its scales are uniformly shiny, and its back has soft, black stripes.

Anyone living in the small villages around the lower reaches of Quang Nam province, my hometown, is familiar with the dish of starfruit soup cooked with catfish, especially during the rainy season.

The sweetness released from the river catfish meat provides nutrients to the body. The sourness from the starfruit strengthens the body's resistance to withstand the harsh weather of rain, sun, and wind. Moreover, a steaming bowl of starfruit and catfish soup, rising from the kitchen, carries a special aroma – the aroma of family happiness.

Before cooking the soup, the snakehead fish is beheaded and gutted, but kept whole, washed thoroughly, and drained. Marinate the fish with a little fish sauce and pepper for about ten minutes before cooking. When the soup is boiling vigorously, add the snakehead fish.

The fish, bobbing gently in the bubbling water, looked delightful. Once the fish was cooked through, sliced starfruit was quickly added. A subtly tangy aroma filled the entire kitchen.

Before turning off the heat, to enhance the flavor, it's essential to add a few cinnamon leaves or cilantro; the soup will look more appealing while still retaining the aroma and sweetness of the fish.

Anyone who has ever tasted starfruit soup with snakehead fish will be surprised, because this simple dish is still very flavorful. With just ingredients from the home garden, a couple of small, fresh fish just caught from the shore, and a few green starfruits, you'll be savoring every last drop of the soup.

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