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Preparation
20 minutes
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Cooking
20 minutes
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Difficulty
Easy
Delicious sour fish soup with guava leaves, making your meal richer and more flavorful. Let Tastetutorial.com tell you the specific and detailed recipe. Now, let’s get cooking and make this soup dish for the whole family to enjoy!
Ingredients for Sour Fish Soup with Guava Leaves Serves 4
Fish 1 piece (about 500g) Guava leaves 100 g (about 1 cup of rice) Tomatoes 2 pieces Shallots 3 bulbs Chili peppers 5 pieces Spring onions/cilantro A little Cooking oil 1 tablespoon Fish sauce 1 tablespoon Common spices A little (Salt/ sugar/ MSG/ seasoning powder/ ground pepper)
How to Choose Fresh Ingredients
How to choose fresh fish
- Fresh fish will have clear eyes, shiny white scales that cling tightly to the body, and gills that are still red or bright red.
- Choose fish when pressing your finger into the flesh, you can still feel the elasticity, and it has the characteristic smell of fresh sea fish.
- The fish is large, and when lifted, it feels heavy; if the mouth is tightly closed, it should be purchased, as this indicates freshness.
- Do not buy fish with cloudy eyes, dark red gills, or those that have turned black, as these have been dead for a long time and are no longer fresh.
- Avoid choosing fish with mushy flesh or strange smells, as these are rotten and no longer usable.
See details: How to choose fresh fish
How to choose fresh and delicious giang leaves
- You should choose fresh giang leaf bundles that are bright green, with intact leaves, and have a distinct sour taste when tasted.
- Freshly picked giang leaves will still have a bit of white sap on the leaf stems, so pay attention to this point.
- Do not buy giang leaves that are too dark green as they are old, and cooking with them will not be tasty.
- Avoid buying giang leaves that have strange yellow or black spots, or wilted leaves, as these are leaves that have been stored for a long time and are about to spoil.
How to choose fresh and delicious tomatoes
- You should choose tomatoes with bright red skin, plump and firm, as they are naturally ripe tomatoes.
- When you touch them, you can feel a certain softness, and when you hold them, they feel solid in your hand.
- Avoid buying tomatoes that are dark in color and have hard skin, as they may have been chemically treated or artificially ripened.
- Steer clear of tomatoes that feel too soft to the touch, with wrinkled skin that is no longer firm and shiny, as these are old tomatoes that have been stored for too long.
See details: How to choose fresh and delicious tomatoes
How to prepare sour soup with amberjack and giang leaves
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Preparation and marinating the fish
After purchasing the amberjack, clean the scales, remove all internal organs, and rinse with diluted salt water, then rinse again with cold water. Next, cut the fish into thick slices of about 1 finger joint and let it drain.
How to clean amberjack effectively, without a fishy smell:
- First, you need to thoroughly clean the fish scales, remove all internal organs, and wash out the fish blood.
- To clean and eliminate the fishy smell, soak the fish in rice water for about 15 – 20 minutes, then remove and rinse with clean water, cut the fish into bite-sized pieces, and proceed with cooking.
- You can also use a mixture of salt and alcohol to soak the fish for about 10 minutes, then rinse with water.
- Alternatively, you can use ginger to eliminate the fishy smell; soak the fish in water with 1 smashed ginger root added for about 5 minutes, then remove and let it drain before cooking.
See details: How to clean amberjack effectively, without a fishy smell
Peel the shallots and remove the stems from the chilies, then wash them thoroughly. Put the shallots and 3 chilies into a mortar and pound finely (or chop finely).
After preparing the fish, marinate it with the pounded shallots and chilies, adding 2 teaspoons of seasoning, 1 teaspoon of MSG, 1 teaspoon of sugar, and 1 teaspoon of salt. Mix well and let the fish marinate for about 15 – 20 minutes.
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Prepare other ingredients
After purchasing, clean the giang leaves, scallions, and cilantro by removing any damaged or worm-eaten leaves, discarding the roots, and rinsing them along with the tomatoes, keeping each type of ingredient separate.
To release the sour flavor from the giang leaves when cooking, gently crush the leaves. Cut the tomatoes into wedges. Finely chop the scallions and cilantro.
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Cook the soup
Add 1 tablespoon of cooking oil to a pan, heat the oil, then add the tomatoes, and stir-fry quickly over medium heat for about 3 – 5 minutes. Next, add all the marinated fish and fry until both sides of the fish flesh are firm.
Tip: To keep the soup clear, do not add the marinating liquid when frying the fish.
Prepare a pot with 1.5 liters of water, add 2 halved chili peppers, and bring to a boil over medium heat. Once the water is boiling, add all the fish and tomatoes, along with 100g of prepared sour leaves, and cook for about 10 – 15 minutes until the fish is done.
Finally, add 1 tablespoon of fish sauce, adjust the seasoning to taste, add chopped green onions and cilantro, along with ground pepper, then turn off the stove.
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Final Product
The sour fish soup with sour leaves is steaming hot, aromatic, making your whole family feel hungry.
The broth is clear, with a tangy taste from the sour leaves and tomatoes, mixed with a hint of sweetness from the fish, and the seasoning is just right. The fresh, tender fish meat will make you want to eat more and more.
See more:
The above is a detailed guide on how to cook pomelo fish sour soup with giang leaves, sweet and sour, appealing. We hope this article will bring you a refreshing, delicious soup for today’s meal. Wishing you success in your cooking!
