According to the book "Fish Soup Dishes" (Women's Publishing House), with just familiar ingredients and a few simple steps, you will immediately have a dish with rich flavor to change the taste for family meals.
Materials
- 800g chopped fish (carp, snakehead fish, basa fish or mullet are all suitable)
- 200g cherry tomatoes
- 6 shallots
- 3 red peppers
A few slices of fresh ginger
- 2 medium-sized tamarinds
Dill, scallions
sugar, seasoning powder, delicious fish sauce
Implementation
Step 1: Pre-processing ingredients
Peel shallots, scrape ginger, remove chili seeds to reduce spiciness. Put shallots, chili and ginger in a blender, blend until smooth to create a fragrant and strong seasoning mixture.
Step 2: Create broth
Heat a pot, add the mixture of onion, ginger and chili and sauté over low heat for about 1 minute. When the aroma rises, add about 1 liter of water and cook until boiling.
Step 3: Cook the soup
When the broth boils, put the fish in a pot with cherry tomatoes and tamarind. Season with sugar, seasoning powder and fish sauce to taste. Simmer over medium heat for about 15-20 minutes until the fish is soft and flavorful.
Step 4: Complete the dish
When the soup is cooked, add chopped scallions and dill to the pot and turn off the heat. The soup is best served hot with white rice. You can dip the fish with fish sauce and a few slices of chili to add rich flavor.
Finished product
Thai-style sour and spicy fish soup has eye-catching colors, a mildly sour and spicy broth, fragrant with ginger and dill. The fish meat is soft and sweet, not fishy, combined with the mild sour taste of tamarind and tomatoes creates an attractive dish, suitable for even hot summer days.
