Field fish soup with star fruit
Field fish soup cooked with star fruit is a rustic dish with a natural sour taste, combined with sweet fish meat and the aroma of spices.
Materials:
2 field snakehead fish.
3 sour star fruit.
1 tomato.
30g shallots.
3 chili peppers.
3 lemongrass plants.
Vietnamese coriander, cinnamon.
Cooking oil, fish sauce, salt, sugar, turmeric powder, chili powder.
How to do it:
Clean the fish, gently scrape the body and marinate with turmeric powder, fish sauce and a little seasoning for about 15 minutes. Sauté shallots, lemongrass and chili until fragrant, then pan-fry the fish until the surface is firm.
Briefly stir-fry tomatoes with chili powder, add about 1.5 liters of water and bring to a boil. Add star fruit and fish and cook over medium heat for about 10 minutes. Season to taste, turn off the heat and add Vietnamese coriander and cinnamon to enhance the aroma.
Birdfish and pickled mustard greens soup
Birdfish and pickled mustard greens soup has a mildly sour, rich flavor, suitable for changing the taste of family meals.
Materials:
1 white pomfret (about 600g).
250g pickled vegetables.
1 tomato.
1 spoon of minced garlic.
Basil, braised vegetables, celery, scallions, chili peppers, fried garlic.
Cooking oil, fish sauce, salt, sugar.
How to do it:
Clean the fish, you can stuff scallions and celery into the fish's belly to enhance the aroma, then marinate with salt and a little seasoning.
Drizzle pickled mustard greens, then stir-fry with garlic until fragrant. Boil about 1.2 liters of water, add pickled mustard greens first, then continue to add tomatoes and fish. Cook until the fish is cooked, season to taste with fish sauce, salt and sugar.
Finally, add basil, braised vegetables, celery, scallions and a little fried garlic before turning off the heat to make the soup fragrant and retain its characteristic flavor.
