Ingredients for Fish Soup
– Fish: Freshness is key.
– Tomato: 1 small tomato per large bowl of soup.
Additional ingredients to enhance the flavor: sour fruits or leaves such as bứa or chay. You can also use sour leaves or fruits like sấu, me, tái chua, or any other souring agent of your choice.
– Ginger and dried onion: A small amount of each, crushed or finely chopped.
– Onion, coriander, or Vietnamese coriander, and mint (optional).
– Chili
Cooking Instructions for a Delicious, Non-Fishy Fish Soup
– Start by boiling a sufficient amount of water in a pot. Add the souring agent, onion, and ginger along with your choice of seasoning. Once the water boils, add the tomato, cut into wedges.
When the water boils again, carefully add the fish and cook until just done. Finally, throw in the chili and herbs of your choice, and turn off the heat.
Note: Adjust the amount of souring agent and seasoning to taste. Be careful not to overcook the fish, as it should remain moist and tender. The fish is done when it turns a pale white and is flaky and sweet.
How to Cook Fish Soup That’s Delicious and Not Fishy
– This simple recipe yields a delicious and refreshing fish soup. It is often served with an abundance of fresh herbs and additional fish on the side. The tender fish and flavorful broth need only a simple dipping sauce, such as fish sauce with a squeeze of lime or a more complex blend of your choice.
Enjoy, and happy cooking!
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