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Preparation
10 minutes
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Cooking
15 minutes
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Difficulty
Easy
Giant snakehead fish is a type of fish that is favored by many people due to its firm, sweet meat and distinctive aroma. Today, Tastetutorial.com introduces to you a refreshing soup with a delicious sweet and sour flavor, which is the giant snakehead fish soup. Please follow the article below and cook it right away for your family to enjoy!
Ingredients for Giant Snakehead Fish Soup Serves 4 people
Giant snakehead fish 500 gr Tomato 3 pieces Pineapple 1/4 piece Onion and coriander 3 sprigs Chili 1 piece Cooking oil 2 tablespoons Fish sauce 1 tablespoon Common seasoning a little (salt/ sugar/ monosodium glutamate)
How to choose fresh ingredients
How to choose fresh giant snakehead fish
- Fresh giant snakehead fish has bright colors, clear and slightly bulging eyes, and when pressed, it feels firm and elastic.
- Flip the gills and observe a bright red color, dry, not slimy, and not dull or turning gray, which indicates fresh fish.
- Do not buy fish that is soft, has cloudy eyes, or smells rotten.
How to choose fresh and delicious tomatoes
- Good tomatoes have a bright red color, uniform color, and are firm; when cut in half, the seeds are yellow, not green.
- Choose tomatoes that still have the stem firmly attached to the fruit because these are freshly picked and delicious tomatoes.
- Do not buy tomatoes that are soft, wrinkled, or bruised.
How to choose fresh and delicious pineapples
- Good ripe pineapples have a yellow color with a little green, a characteristic sweet aroma, and feel not too hard but also not too soft when held.
- Short, round pineapples will be sweeter, with thinner skin and more flesh than long, slender ones.
- When choosing, look at the eyes of the pineapple; if the eyes are large and spaced far apart, it’s a ripe pineapple, while small eyes close together indicate an unripe pineapple.
- Do not buy pineapples that feel mushy when pressed or are too hard, with no sweet aroma.
How to cook Kinh fish stew
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Prepare the Kinh fish
Buy Kinh fish, cut off the fins, tail, remove the gills and intestines. To eliminate the fishy smell, rub a little salt all over the fish for about 2 – 3 minutes, then rinse it clean and let it drain.
To save time, you should ask the seller to clean the fish when you buy it.
Tips to remove the fishy smell from Kinh fish- Method 1: Rub the fish with salt (or lemon juice, vinegar) for about 2 – 3 minutes and then rinse with clean water.
- Method 2: After washing the fish with water, soak it in rice water for about 15 – 20 minutes and then rinse it clean again.
- Method 3: To make the fish meat softer and tastier while also removing the fishy smell, soak the fish in fresh milk for about 10 minutes before cooking.
- Method 4: Another way to eliminate the fishy smell is to wash the fish with white wine, or soak the fish in diluted white wine for about 10 minutes, then rinse it with water and let it drain.
See details: 7 tips to effectively remove the fishy smell from fish
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Prepare other ingredients
Wash the tomatoes and cut them into wedges. Remove the stems from the chili peppers, wash with water, and chop finely.
Remove the core and skin from the pineapple, clean any eyes, wash thoroughly, drain, and slice into thin, bite-sized pieces.
Pick the roots and wilted leaves from the scallions, wash them clean with water. Separate the bulbs and leaves of the scallions, smash the bulb and chop it finely. Combine the leaves with coriander and cut them into pieces about the length of a finger.
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Cook the soup
Place a pot on the stove, add 2 tablespoons of cooking oil and heat over medium flame. When the oil is hot, add the chopped scallions and sliced chili peppers and sauté until fragrant, then add the tomatoes and pineapple to stir-fry together.
Stir-fry for about 3 minutes until the tomatoes and pineapple are cooked, then add 2 bowls of water (rice bowls) and bring to a boil over high heat. Next, season the pot with a mixture of ingredients including: 1 tablespoon of fish sauce, 1 teaspoon of salt, 1/2 tablespoon of sugar, and 1 teaspoon of monosodium glutamate, wait for the water to boil vigorously, then add the fish to the pot.
Reduce the heat to medium, cook for another 5 – 7 minutes until the fish is cooked, adjust the seasoning to taste, and finally add the scallions and cilantro before turning off the stove.
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Final Product
Sour fish soup has the natural sweetness of fish, a slight sourness from pineapple and tomatoes, and is very delicious when eaten with hot rice. If you want a richer taste, you can prepare a bowl of fish sauce for dipping the fish while eating.
The mild sourness and refreshing taste of sour fish soup will surely not disappoint you. Wish you success in making this soup!
