Pink perch is a low-calorie fish that aids in lowering cholesterol and triglycerides in the body. Notably, pink perch is rich in omega-3, which effectively controls blood cholesterol levels.
Additionally, pink perch is an excellent source of minerals, protein, and vitamin D, beneficial for bone health. According to experts, pink perch contains approximately 70% of the required selenium content, an essential element in supporting the function of white blood cells and the thyroid gland.
Pink perch: A low-calorie fish that helps reduce cholesterol and triglycerides.
Selenium in pink perch also acts as an antioxidant, preventing diseases such as rheumatoid arthritis, cancer, and myocarditis. While pink perch can be prepared in various ways, such as frying and stewing, the most delicious method is to cook it into a sour soup. Below is a detailed guide on how to make sour pink perch soup:
Ingredient list for Pink Perch Sour Soup
– Pink perch: Choose fresh fish, clean and cut into bite-sized pieces.
– Vegetables: Yardlong beans, bean sprouts, mint, pineapple, tomatoes, and green plums.
– Seasonings: Cooking oil, salt, seasoning powder, sugar, and fish sauce.
– Herbs and additional seasonings: Shallots, garlic, rice paddy herb, and chili peppers.
Ingredients for Pink Perch Sour Soup
Secrets to Cooking Delicious Pink Perch Sour Soup
– Pink perch: Scale, clean, and rinse the fish, then cut it into three bite-sized pieces.
– Yardlong beans: Wash and cut diagonally.
– Pineapple: Cut into bite-sized pieces.
– Tomatoes: Quarter the tomatoes.
– Bean sprouts: Wash and drain.
– Mint: Remove the green skin and cut diagonally, similar to the yardlong beans.
– Rice paddy herb: Wash and chop finely.
– Shallots: Grind into a smooth paste.
– Prepare and arrange all the ingredients on separate plates.
– Heat oil in a pot, add the shallot paste, and sauté until light yellow. Then, add the tomatoes and cook until they soften and release their color.
– Place the pink perch pieces in the pot, gently turning them to coat with the seasonings. Once the fish flesh starts to firm up, pour in a bowl of water and bring it to a boil.
– Season the soup with salt, seasoning powder, and sugar to taste. Dilute the green plum in boiling water, mash it, and strain the mixture to obtain the plum juice. Add this juice to the pot and continue cooking.
– When the fish is cooked, remove it from the pot and place it on a plate. Subsequently, add the mint, pineapple, yardlong beans, and bean sprouts to the pot, bringing the soup to a boil once more before turning off the heat.
– Ladle the soup into bowls, and garnish with chili peppers, rice paddy herb, and fried garlic to make the dish more appealing and flavorful.
Pink Perch Sour Soup
We wish you success in preparing this delicious pink perch sour soup!
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