The Secret to Delicious, Non-Fishy Fish Soup: A Master Chef’s Guide

With this mouth-watering fish soup recipe, you'll create a delicious, flavorful dish that will tantalize your taste buds. The tender meat will melt in your mouth, and the absence of any fishy odor will have you craving more. Don't miss out on this culinary delight!

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Tips to Remove the Fishy Smell from Fish

Rice water: Once you’ve chosen your desired fish, clean and soak it in rice water for about 15-20 minutes. Then, rinse it with clean water before cooking. Rice water not only instantly removes the fishy smell but also makes the fish softer and tastier after cooking.

Salt and alcohol: One of the tricks to removing the fishy smell is to mix salt with water and soak the cleaned fish in it for about 10 minutes. Alternatively, you can rub salt onto the fish, then scale and clean it. Using salt reduces the sliminess and effectively removes the fishy odor. Finally, rinse the fish with water before cooking.

Lemon and vinegar: When you want to get rid of the fishy smell, lemon and vinegar are highly effective ingredients. Cut a slice of lemon, squeeze the juice onto the fish meat, and let it sit for a few minutes before cooking. The lemon juice will permeate the fish, making it more flavorful.

How to Cook Delicious Fish Soup

Ingredients for Fish Soup

– Fresh snakehead fish: 500g

– Tamarind: 3 pieces

– Tomatoes: 3 pieces

– Luffa: 2 stalks

– Green pineapple: ½ piece

– Other ingredients: Spring onions, onion, chili, dill, ginger, fish sauce

Cooking instructions for delicious fish soup

Step 1: Marinate the fish

Add salt, seasoning, and finely chopped ginger to the fish and marinate for about 25 minutes to let the flavors absorb.

Step 2: Fry the fish

Heat oil in a pan and fry the fish briefly. This step is crucial to eliminating the fishy smell and preventing the fish from falling apart during cooking.

Step 3: Make the soup base

Add a little oil to the pot, sauté the chopped onion, then add tomatoes and fish sauce and stir-fry briefly.

How to Cook Delicious Fish Soup

Step 4: Cook the fish soup

– When the soup base boils, add the fish and continue boiling until it reaches a rolling boil. Then, reduce the heat and simmer for about 20 minutes. Next, add the luffa and continue cooking until it boils again. Be careful not to overcook the luffa, as it can easily become mushy and lose its texture.

– Remove the tamarind from the soup, mash it in a bowl, and strain the pulp to obtain the tamarind juice. Return this juice to the pot. Finally, add spring onions and dill to enhance the aroma.

Step 5: Finish and serve

– Serve the fish soup in a bowl, garnished with chopped chilies, and enjoy while it’s still hot to appreciate the best flavor and texture.

Frequently asked questions

The key is to choose the right type of fish and to handle and prepare it properly. Fresh, high-quality fish is essential, and the fillets should be soaked in milk or diluted vinegar to remove any ‘fishy’ odor. Ensuring your cookware is up to standard is also important, as is adding ingredients like ginger, lemon, and herbs to enhance the flavor and mask any unwanted tastes.

Different types of fish have varying levels of trimethylamine oxide (TMAO), which is an organic compound that can give off an ammonia-like smell when cooked. Fish with higher levels of TMAO, such as mackerel and tuna, are more likely to have a ‘fishy’ odor. Choosing fish with lower TMAO levels, such as cod, salmon, or sea bass, can help reduce this odor.

Soaking the fillets helps to neutralize and draw out any unwanted odors or tastes. Milk contains casein, a protein that binds to and helps remove the TMAO, thus reducing the ‘fishy’ smell. Diluted vinegar also helps to break down the TMAO and can add a subtle tangy flavor to the fish.

Always clean and dry your cookware thoroughly before use. When preparing the fish, remove any bloodlines and rinse the fillets with cool running water. Ensure the soup’s broth has a balanced flavor by adding ingredients like ginger, lemon, or herbs, which can help to mask any fishy taste. Also, only add the fish just before serving to avoid overcooking it.

Adding a small amount of milk or vinegar directly to the soup can help to balance the pH levels and enhance the flavor. Milk can add a subtle creamy texture and taste, while vinegar can provide a tangy twist, depending on the variety used. However, use these ingredients sparingly to avoid altering the soup’s flavor profile too drastically.
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