Low-calorie sour fish soup recipes for summer
Ingredients:
200 g filter fish (sally, pink elephant fish or Basa)
2 red ripe tomatoes
1⁄2 pineapple (thorough)
100g bean sprouts (optional)
1 fennel tree, 1 small green onion
1 sour tamarind or 1 tablespoon lemon juice
Spices: salt, pepper, fish sauce, seasoning
Processing ingredients: Wash the fish with diluted salt water, slice to taste. Tomatoes sliced into areca nuts, pineapple sliced thinly. Soak the tamarind in hot water, silkworm with the juice.
Stir-fry tomatoes: Saute a little purple onion with olive oil, add the tomatoes and stir-fry softly to create an attractive soup color.
Cook the broth: Add water to the pot, add tamarind and pineapple juice and bring to the boil. Season to taste.
Add fish to the pot: When the water boils, gently add fish, reduce heat, cook for 5 minutes to cook the fish without breaking it.
Add bean sprouts, cumin and green onions and cut into the pot, turn off the heat.
Benefits of low-calorie sour fish soup
This soup is not only rich in protein but also low in fat, helping to aid digestion and reduce the feeling of fullness in the summer. Tomatoes are rich in vitamin C, which helps increase resistance, while pineapple helps burn excess fat effectively.
With a simple recipe and easy-to-find ingredients, low-calorie sour fish soup is an ideal choice for those who want to eat well while still keeping their figure in the summer.
