On hot days, the dish of mackerel soup with sour pickles will be a great choice to help cool the body. The section cooking of Tastetutorial.com will guide you in detail on 2 ways to make this delicious soup to make family meals more delicious and appealing!
1. Mackerel soup with sour pickles and tomatoes
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Preparation
5 minutes
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Cooking
15 minutes
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Difficulty
Easy
Ingredients for Mackerel soup with sour pickles and tomatoes For 2 people
Mackerel 2 fish Tomatoes 2 fruits Sour pickles 100 gr Sour pickle juice 200 ml Shallots 1 bulb Green onions 4 stalks Cooking oil 100 ml Common seasoning a little (salt/ sugar/ seasoning powder/ monosodium glutamate)
Ingredient image
How to prepare Sour Tomato and Mackerel Soup
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Prepare the ingredients
Clean the mackerel by removing the gills and intestines, and trimming off the fins. To save time, you can ask the seller to clean the fish for you when you buy it. Next, rub the fish with salt thoroughly and rinse it under running water. Cut the fish in half and let it drain.
Wash the tomatoes and cut them into wedges. Cut the pickled vegetables into bite-sized pieces.
Trim the roots and wilted leaves from the green onions, then cut them into sections. Peel the shallots and slice them thinly.
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Cooking Soup
Place an pot on the stove, heat 2 tablespoons of cooking oil (you can use the oil left from frying fish), and add shallots to sauté until fragrant. Next, add tomatoes, stir well until the tomatoes soften and release a red-orange sauce, then add 500ml of water and 200ml of pickled vegetable juice.
Bring to a boil, then add the fish and pickled vegetables in turn, seasoning with 1 tablespoon of seasoning powder, 1/2 tablespoon of sugar, and 1/2 teaspoon of monosodium glutamate, stirring gently to dissolve the spices.
When the water returns to a boil, lower the heat to simmer gently for about 5 – 7 minutes, taste to see if the pickled vegetables are soft, adjust the seasoning to your liking, add chopped green onions, stir well, and turn off the stove.
When serving, ladle the soup into a bowl, place the fish on a plate, and dip it in a bit of garlic chili fish sauce to enhance the flavor.
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Finished Product
Sour fish soup made with mackerel features firm, sweet fish, crunchy pickled vegetables, and beautifully soft red tomatoes, all harmonizing in a sour, refreshing soup that is very appealing.
2. Sour fish soup with pickled vegetables
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Preparation
15 minutes
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Cooking
20 minutes
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Difficulty
Easy
Ingredients for Sour fish soup with pickled vegetables Serves 3 people
Silver catfish 300 gr Pickled vegetables 200 gr (sour cabbage) Shallots 4 bulbs Vietnamese coriander 100 gr Cooking oil 1 tablespoon Sugar 1 teaspoon
Image of ingredients
How to cook Sour fish soup with pickled vegetables
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Prepare the silver catfish
After buying the silver catfish, you clean it, gut it, remove all the intestines, gills, fins, and tail, and then wash it thoroughly with water.
How to remove the fishy smell from silver catfish:
- Method 1: Use salt or ginger water to rub over the entire fish to reduce the fishy smell and slime, then rinse with clean water.
- Method 2: Wash the fish with lemon juice and rice vinegar, then rinse with clean water, which is also very effective in removing the fishy smell.
See details: 7 easy and effective ways to remove fishy smell
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Prepare other ingredients
Sliced shallots thinly. Wash the cilantro thoroughly, then chop it finely.
Wash the pickled mustard greens briefly with water, then cut them into bite-sized pieces.
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Quick fry the fish
Place a pot on the stove and add 1 tablespoon of cooking oil, when the oil is hot, add the shallots and sauté until fragrant, then add the mackerel and quickly fry the fish for about 1 minute, then add 1 teaspoon of sugar.
Tip: Quickly frying the fish before cooking the soup will help the fish not break apart and reduce the fishy smell.
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Cooking soup
Add the pickled cabbage and 2 liters of water into the pot, then cover the pot and cook until the water boils, then season to taste.
Continue to add coriander and then turn off the heat, scoop the soup into a bowl to complete.
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Finished product
The dish when completed will be extremely delicious with sweet and tender fish, not falling apart, along with the rich sour taste and the crispiness of the pickled cabbage.
To enhance the flavor of the dish, you can serve it with a bowl of spicy fish sauce and hot rice.
How to choose fresh and delicious mackerel
- Fresh mackerel has a slimy, shiny body and a bright color. The body of fresh mackerel is firm, and when held in the middle, it does not bend. Additionally, fresh mackerel has a distinct fishy smell, not a foul odor.
- You should choose fish with protruding, clear, sparkling eyes, naturally bright scales, and a shiny appearance. When pressed lightly on the flesh, the fish is firm, has good elasticity, and does not leave a fingerprint on the flesh.
- Do not choose mackerel that has a pale color, with a body that has lost its shine. When held in the middle, the fish bends down, and the eyes are often cloudy, making it hard to see inside because they have started to spoil.
How to choose fresh and delicious pickled mustard greens
- Choose pickled mustard greens with a natural yellow color, not too bruised, with smooth leaves, and not torn or mottled.
- You can buy packaged pickled mustard greens at the nearest supermarkets, Tastetutorial.com, or reputable places, paying close attention to the packaging, expiration date, and the natural color of the pickled greens.
- To ensure hygiene and safety, you can also make pickled greens at home following the recipe from Tastetutorial.com below.
See more:
With the 2 recipes for silver pomfret soup introduced by Tastetutorial.com above, we hope to enrich your family’s daily meal menu. Wish you success!
