Asian Food: Free Hot and Sour Fish Soup Recipe and Cooking Tips
Ingredients of Hot and Sour Fish Soup.
1 kg (2 lb) firm-fleshed fish (red snapper)
1.5 Tablespoons fish sauce
1/4 Tablespoon white pepper
1 Green Onion, Chopped.
1.5 Liter (2.5 pints) Water.
2 Stalks of Lemon Grass, cut into 2-inch lengths and crushed lightly
55 g (2 oz) Tamarind Pulp
3/4 cup (185 ml, 6 fl oz) Boiling water
1 Tablespoon Sugar.
185 g (6 oz) Bamboo Shoots, sliced.
160 g (5.5 oz) Pineapple, sliced.
2 Tomatoes, cut into wedges.
90 g (3 oz) Beansprouts.
2 Handfuls mixed Vietnamese herbs (Cilantro, Biter herb, Asian basil)
1 lime, cut into wedges to serve.
1 Chili Pepper, sliced to serve
Serves 4 to 6.
Hot and Sour Fish Soup Cooking Tips
1- Remove head, fins, and tail from fish and cut into 8-10 large pieces. In a bowl, combine fish, fish sauce, pepper, and green onion. Set aside to marinate for 15 minutes.
2- Place 6 cups water in a large saucepan and bring to a boil. Add the fish with the marinade and lemongrass. Reduce heat and simmer for 20 minutes. In a bowl, combine tamarind pulp and the 3/4 cup boiling water and allow to soak for 15 minutes.
3- Strain the tamarind pulp through a fine strainer, discarding the pulp. Add to the saucepan along with the sugar, bamboo shoots, pineapple, and tomatoes. Simmer for 4-5 minutes until the fish is tender.
4- Divide bean sprouts between serving bowls and spoon over hot soup. Sprinkle over mixed Vietnamese herbs. Serve with lime wedges and sliced chili pepper on the side.
Hot and Sour Fish Soup Preparation Time.
Plus 15 minutes marinating.
Hot and Sour Fish Soup Nutritional Value per serve
Fat: 0.7 g
Carbohydrate: 2 g
Protein: 6.1 g