Whether to pan-fry the fish before cooking it in the soup is a matter of personal, family, and regional preference. Some people believe that frying the fish beforehand helps to reduce its fishy odor, while others disagree, arguing that it diminishes the sweetness of the soup and makes it less refreshing.
Does pan-frying fish help reduce its fishiness?
The fishy odor in fish soup mostly comes from using stale fish or improper handling, such as not cleaning the black gills, not rinsing the fish thoroughly, and adding cold water during cooking. Frying fish does help to seal in its natural juices and prevent the release of amino acids, which can cause a fishy smell. However, if the fish is not fresh or properly cleaned, even frying it first won’t eliminate the odor.
Sour Fish Soup
Tips to Reduce Fishy Odor in Fish Soup
Always use boiling water, never cold water, when cooking fish soup.
Whether you’re cooking fried or non-fried fish, always use boiling water in your soup. Adding the fish to boiling water causes the skin to contract quickly, sealing in its sweetness and reducing the release of amino acids, thus minimizing any fishy odor. If you need to add more water during cooking, always use boiled water from a kettle or another pot.
There are many ways to cook fish soup and reduce its fishiness.
Cooking with the lid off helps reduce fishiness.
Amino acids, which contribute to the fishy odor, can evaporate when the soup is cooked with the lid off, thus reducing the smell. Simmer the soup gently rather than boiling it vigorously to avoid overcooking the fish, preserving its sweetness and nutrients, and resulting in a clearer broth.
Use herbs and spices to counteract fishiness.
Different regions have their own unique herbs and spices to counteract the fishy odor. For example, in some northern Vietnamese fish sour soup recipes, turmeric and fermented rice paddies are added for flavor and to reduce fishiness. In other regions, sour fruits such as tamarind, tomatoes, or unripe jackfruit are used. In southern Vietnam, pineapple is often added to fish sour soup for sweetness and to reduce fishiness. Additionally, aromatic herbs like rice paddy herb, dill, and scallions can enhance the flavor of the soup and help mask any fishy odor.
Use alcohol to rinse the fish and reduce fishiness.
Proper fish handling and cleaning are crucial to reducing fishiness. After purchasing fresh fish, clean it with salt to remove bacteria and slime. Be sure to scrape the black gills clean. Soaking the fish in diluted alcohol for about 10 minutes can help remove slime and reduce fishiness.
In conclusion, while frying fish before adding it to sour soup can add a unique flavor and reduce its fishiness, it is ultimately a matter of personal preference. The freshness of the fish, proper cleaning and preparation techniques, and the use of boiling water are the most important factors in reducing fishiness. Whether you choose to fry the fish or not, the addition of various herbs, spices, and aromatic ingredients will result in a delicious and refreshing fish sour soup.
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