Perhaps there is no need to introduce further about the “legendary” soups of our country anymore! But today Tastetutorial.com will make a unique twist to help you enrich your menu. Let’s get into the kitchen and immediately prepare 2 ways to cook sour fish head soup!
1. Sour fish head soup with green banana
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Preparation
25 minutes
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Cooking
30 minutes
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Difficulty
Easy
Ingredients for Sour fish head soup with green banana Serves 3 people
Fish head 600 gr Green banana 2 pieces Tomato 1 piece Pineapple 1/4 piece Green onion tops 4 stalks Shallots 4 bulbs Chili 3 pieces Herbs a little (Vietnamese coriander/ Cilantro/ Rice paddy herb/ Pineapple) Thai hot pot seasoning powder 55 gr (1 packet) Fish sauce 1/2 tablespoon Cooking oil 4 teaspoons Salt a little
How to choose fresh ingredients
How to choose fresh tomatoes
- Choose tomatoes that are red, round, plump, with a thin, shiny skin.
- Additionally, pay attention to the stem; if the tomato still has a green stem firmly attached, it means it has just been harvested and will taste fresher.
- Avoid buying tomatoes that are overripe, bruised, uneven in color, or feel soft and mushy to the touch, as these are often under-ripe or wilted from being stored too long.
How to choose fresh pineapples
- First, observe the color. Typically, sweet pineapples will have an attractive yellow color with some green spots, and when squeezed, they should have a slight softness.
- Most pineapples that are slightly round and short have more flesh compared to long ones. Additionally, those with larger eyes are naturally ripe and not force-ripened, so peeling them does not waste much flesh.
- You can also rely on the aroma to choose. Avoid buying pineapples with an overly strong smell as they spoil quickly; if the fruit does not emit any fragrance, it is not ripe enough.
- Avoid buying pineapples that are indented when touched or have uneven colors, especially if they are too green, as they are not ripe yet. Conversely, if they are dark brown, they are overripe and may be fermenting, indicating they might spoil soon.
How to choose delicious green bananas
- Delicious green bananas are those that are dark green in color, looking plump and evenly curved; especially if there are tiny light yellow spots, that’s even better, as these are fresh bananas that have not been treated with chemicals for preservation.
- Avoid buying fruits that are too large, and if they feel too hard when pressed, as these bananas are no longer good.
How to prepare Sour Soup with Green Banana and Snapper Head
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Prepare and marinate the snapper head
For the snapper head you bought, remove all the blood that has accumulated inside, then rub salt on the surface for 3 – 5 minutes, and rinse with clean water 2 – 3 times until completely clean, then cut into bite-sized pieces and let drain.
After that, put the snapper head into a bowl and marinate with 2 teaspoons of cooking oil and 1/2 pack of Thai hot pot seasoning, mix well and let it soak in the seasoning for 15 minutes.
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Prepare the vegetables and fruits
Green bananas should be bought, have the ends and peel removed, washed clean, and then sliced into bite-sized pieces. Tomatoes should have the stem removed, rinsed briefly, and then cut into wedges. For the pineapple, remove the skin and eyes, wash thoroughly, and cut into pieces.
The green onion should have the roots removed, then wash with the other herbs and cut into pieces.
Tip: Avoid letting the green bananas turn black; after cutting, soak them immediately in cold water with a bit of lemon juice.
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Sauté the fish head
After preparing all the ingredients, place a pot on the stove with 2 tablespoons of cooking oil, 4 sliced shallots, and 4 pieces of chopped green onion, and sauté until fragrant over medium heat.
Next, add 3 crushed bird’s eye chilies and 1 cut tomato, stir-fry for 5 – 7 minutes. Then, add the 600g of marinated barramundi head and sauté briefly for 5 minutes until it firms up, then add 1.5 liters of water and cook for 20 minutes.
Tip: To make the fish head firmer and reduce the fishy smell, you should first sauté it briefly!
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Completion
The broth has boiled, add 1/2 packet of Thai hot pot seasoning remaining, 1/4 of a pineapple cut into pieces, and 2 green bananas sliced into rounds, cook for an additional 7 – 10 minutes over medium heat, then season to taste and turn off the stove. Finally, add all the herbs and 1/2 tablespoon of fish sauce.
Tip: To enhance the aroma of the soup, add the herbs and fish sauce only after turning off the heat!
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Final Product
So the sour fish head soup with green bananas is complete! It’s really simple, isn’t it?
From the first glance, the fragrant aroma immediately captivates us! The sour broth is truly irresistible, and the fish head is rich, blending with the distinctive bitterness of the banana. It’s truly delightful!
2. Sour soup with grouper fish head and pickled mustard greens
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Preparation
15 minutes
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Cooking
30 minutes
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Difficulty
Easy
Ingredients for Sour soup with grouper fish head and pickled mustard greens Serves 3
Grouper fish head 1.2 kg Pickled mustard greens 1 kg Green onions 1 stalk Cilantro 2 stalks Common seasoning a little (Salt/ Sugar/ MSG)
How to choose good pickled mustard greens
- It is advisable to buy pickled mustard greens from reputable places with clear origins to ensure they are made from fresh mustard greens, not bruised or treated with preservatives.
- If you buy pre-packaged ones, make sure to check the expiration date, whether the packaging is intact, and importantly, if the pickled mustard greens have any mold or bubbles.
- Additionally, good pickled mustard greens will have a yellow or earthy yellow color. Conversely, if they are still green, it means they haven’t been fermented long enough, which will taste bitter and affect the flavor of the dish.
- Besides, you can also make your own pickled mustard greens at home with the extremely simple recipe below from Tastetutorial.com!
How to make Sour Soup with Grouper Fish Head and Pickled Mustard Greens
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Prepare the pickled mustard greens
Next, cut the pickled mustard greens into bite-sized pieces, then rinse with clean water 2 – 3 times and let them drain.
Tip: To reduce the sourness of the pickled mustard greens, you should rinse them with clean water before proceeding with the preparation.
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Cook the fish
Place a pot on the stove with 3 liters of water over medium heat. When the water boils, add all of the 1.2kg grouper fish head, 2 tablespoons of sugar, 1 tablespoon of salt, and 1/2 teaspoon of monosodium glutamate, and cook for 15 – 20 minutes.
Tip: To keep the broth clear during cooking, remember to skim off any foam that forms!
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Completion
When the water is boiling again, add 1kg of cut pickled mustard greens and cook for another 7 – 10 minutes over medium heat. Finally, add 1 stalk of green onion and 2 stalks of washed coriander cut into pieces, season to taste, then turn off the heat and serve in a bowl.
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Final Product
Tastetutorial.com believes that this sour fish soup with grouper head and pickled mustard greens will be a perfect choice for those days when you want a change of flavor. The fresh taste that this soup brings is unparalleled when enjoyed with a bowl of white rice!
The broth is slightly sour, mingling with the fat of the grouper head, plus a bit of crunchiness from the pickled mustard greens, it is truly delightful!
How to choose fresh and delicious grouper fish heads
- Fresh and delicious grouper fish heads have clear and slightly bulging eyes. In contrast, if you see the eyes sunken and cloudy, the cornea lacking elasticity or discolored, and the eye sockets large, these are signs that the fish has been stored for too long.
- In addition, you should buy grouper fish heads that do not feel too slimy when touched, and there is no strange smell.
- If you buy the whole fish, you can also press on the fish body to feel if it is still firm and the flesh is elastic, which indicates it is fresh grouper.
- Avoid buying fish heads that have unusual colors or show signs of rotting, with strange smells.
How to prepare grouper fish heads to reduce fishy odor
- Use lemon or salt to rub the fish head, then rinse it clean.
- Another common method is to soak the grouper fish head in wine or vinegar for 5 – 7 minutes, then rinse with water 2 – 3 times to eliminate the odor immediately.
- Additionally, you can also blanch the fish head in boiling water, then use a knife to scrape off the slimy part and rinse with water 2 – 3 times to see immediate results.
Finally, the article provided 2 recipes for sour fish soup with snapper that are perfect for the weekend. Don’t hesitate to surprise your loved ones!
*Refer to the images and recipes from the YouTube channel Delicious Food Every Day and Tigon Luu.
