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Preparation
10 minutes
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Cooking
25 minutes
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Difficulty
Easy
Gotu kola is a familiar vegetable, often prepared into many delicious dishes. A typical dish is gotu kola soup with snakehead fish. Let’s get cooking with Tastetutorial.com to make this delicious soup.
Ingredients for Gotu Kola Soup with Snakehead Fish For 4 people
Snakehead fish 500 gr (pre-prepared) Gotu kola 400 gr Green onions 5 stalks Red onions 4 bulbs Chili powder 1/2 teaspoon Common spices a little (ground pepper/ salt/ sugar/ monosodium glutamate/ seasoning powder)
How to choose fresh ingredients
How to choose fresh snakehead fish
- For fresh, live snakehead fish: You should choose fish with clear eyes, shiny scales, firm flesh, and a thick body for easier filleting.
- For pre-prepared snakehead fish: choose fish meat that is bright, pink or light pink, not discolored or pale green, and without any strange fishy smell.
- When buying pre-prepared fish, you should buy from trusted sources or reputable sellers to avoid snakehead fish mixed with different, low-quality fish.
How to choose fresh and delicious pennywort
- Choose pennywort plants with small, dark green leaves and short stems for a richer and more flavorful taste compared to those with large leaves and long stems.
- It is advisable to buy pennywort that still has intact leaves and stems, and has the characteristic smell of pennywort when sniffed.
- Avoid purchasing plants with pale colors or damaged, rotten leaves.
How to make pennywort fish soup
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Prepare the ingredients
After purchasing, pick out the old leaves, roots, and damaged leaves from the pennywort, then soak it in saltwater for about 15 minutes, and rinse with clean water 2-3 times, then drain.
Chop off the roots of the green onions, wash them clean. Separate the bulbs from the green stalks. Cut the green parts into pieces about 2 finger lengths and mix them with the drained pennywort.
Peel the shallots, wash them clean, and let them drain.
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Marinating snakehead fish
Add 4 peeled shallots to a mortar along with 2/3 of the green onion bulb, add 1/2 spoon of ground pepper, 1/2 teaspoon of chili powder, 1 teaspoon of monosodium glutamate, 1 teaspoon of sugar, and 1/2 teaspoon of salt, then pound the mixture until smooth.
After the spices have been pounded, add the prepared snakehead fish and mix it with the above mixture for about 10 minutes.
When the fish paste has a certain degree of stickiness, does not stick to the mortar, and the spices are well blended with the fish, you can shape it into small bite-sized balls.
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Cook the soup
Pour about 1.5 liters of water into the pot and bring it to a boil over high heat. While waiting for the water to boil, pound the remaining part of the green onion’s bulb with 1/2 teaspoon of pepper. Add the onion-pepper mixture to the pot.
Once the water is boiling, add the fish balls made from snakehead fish into the pot.
Wait for 5 – 7 minutes until the fish balls float on the surface, then season with 1 teaspoon of monosodium glutamate, 1 teaspoon of sugar, 1 teaspoon of seasoning powder, and 1/2 teaspoon of salt in the soup.
Stir well and continue to wait for another 4 – 5 minutes for the fish to cook more, then add the pennywort mixture and cook for an additional 2 minutes, taste again for seasoning, turn off the stove and serve in a bowl to enjoy.
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Final Product
The bowl of water spinach soup with snakehead fish looks very appealing with its bright green color and characteristic aroma that makes you want to eat a bowl of soup right away.
When tasted, the broth has a sweet and refreshing flavor, and the fish is very chewy and well-seasoned. This is indeed a delicious dish for every meal with family.
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Above is a detailed guide on how to cook water spinach soup with snakehead fish, delicious and refreshing for the whole family. Wishing you success in your cooking!
