Should You Use Boiling or Cold Water to Cook Fish Soup?
Fish soup is a familiar dish, but many homemakers are unsure whether to use boiling or cold water for the best results. The choice of water directly affects the taste, sweetness of the broth, and the appearance of the dish. So, what is the correct way to do it?
Should You Use Boiling or Cold Water to Cook Fish Soup?
Before answering this question, it is important to understand that the choice of water temperature is not just a matter of personal preference but a technical aspect of culinary art. Each method will impact the cooking process and how the substances in the ingredients dissolve into the water.
If you cook fish soup with cold water, the gradual increase in temperature will cause the protein in the fish to be released slowly, while the fat and essence will gradually dissolve into the water. This method often makes the broth richer, but it can also make the fish smellier, fall apart, and lose its original shape.
If you wait for the water to boil before adding the fish, the outer protein of the fish will quickly coagulate, “locking in” the essence inside. This helps the fish retain its shape, reduces the fishy smell, and makes the broth clearer.
Should fish soup be cooked with boiling or cold water? (Photo: Helenrecipes)
The biggest taboo in cooking fish soup is a fishy smell, so it is best to add fish to boiling water to eliminate the odor effectively. This will make the soup more delicious, and the fish will retain its original shape.
Some Tips for Cooking Fish Soup
To make a delicious fish soup, keep in mind the following tips:
– Properly prepare the fish: Use salt grains to rub the entire fish to remove the slime, then rinse with white wine or lemon juice to neutralize the fishy odor.
– Marinate the fish before cooking: Marinate the fish for about 10-15 minutes with ginger, shallots, pepper, and fish sauce to enhance the aroma and mask the fishy smell.
– Avoid stirring too much: After adding the fish to the pot, avoid stirring frequently as it may cause the fish to fall apart. Wait for the fish to cook before adding vegetables.
– Add spices to neutralize the fishy smell: Ginger, lemongrass, coriander, turmeric, and scallions are spices that help reduce the fishy smell and enhance the aroma of the fish soup.
Should You Fry the Fish Before Cooking the Soup?
Frying the fish before making the soup is an effective way to reduce the fishy smell and make the soup richer. To neutralize the odor effectively, use fresh fish. After cleaning the fish, heat the oil in a pan, and only when it is hot, add the fish, frying it briefly and turning it over before removing it from the oil and proceeding to cook the soup.
However, frying the fish is not mandatory. If you don’t like frying, you can use wine or diluted salt water to neutralize the fishy smell. Then, when the water boils, add the fish. This will make the fish tender and tasty without the fishy odor.
Some fruits and vegetables, such as turmeric, tomatoes, and pineapples, can be cooked with fish soup to mask the fishy smell. Additionally, herbs like coriander, water celery, basil, and chili peppers can help neutralize the fishy odor with their strong aromas.
Remember to leave the lid off when cooking fish soup. Once the soup comes to a boil, simmer it over low heat to prevent the fish from falling apart and to retain its sweetness and nutritional value.
In conclusion, frying the fish before making the soup is a popular method to reduce the fishy smell. However, if you want to avoid the greasiness that comes with frying, you can opt for other odor-neutralizing techniques. Choosing fresh fish and handling it properly are the key factors in creating a delicious and odorless fish soup.
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