How to cook snakehead fish sour soup

Sour soup has many cooking methods and the ingredients are also changed flexibly. One of them must be mentioned is snakehead fish sour soup for summer days. This is a dish that converges many flavors from sour, spicy and the aroma of fish meat, moreover, it is a dish with nutritional value that needs attention.

Snakehead fish is a fish used to cook many delicious and nutritious dishes. The nutritional value of this fish is quite high and at the same time it contains less unhealthy fats. Besides, it is supplemented with essential vitamins and minerals for the body. Therefore, people often use this dish to prevent incurable diseases such as cancer or cardiovascular disease ....
Not stopping there, the sour taste of snakehead fish soup will help users feel more appetizing. when eat. In addition, snakehead fish meat is firm, greasy and fragrant, so it is easy to use. For children or people with poor appetite, this dish can be used to solve the problem.

With snakehead fish sour soup, in addition to guaranteed ingredients, the processing method is also extremely important. The following will be the necessary ingredients and how to make the Southern style snakehead fish sour soup.
2.1 Ingredients to prepare to make With the ingredients and the amount of preparation, you will cook a pot of fish and sour soup with enough for 3-4 people to eat.
Snakehead fish: 0.5 kg Half pineapple 1 ounce bean sprouts half chili Lemon or kumquat. You can use batch to create acidity and de-fishy fish 2 ounces of ripe tomatoes to Lang and a half okra 70 g along the mosquito net Common seasonings with onions, garlic, cilantro and Chinese coriander.

2.2 Steps to make the dish 2.2.1 Preliminary preparation of ingredients and seasoning After selecting the ingredients to ensure freshness and safety in quality, you need to perform preliminarily cleaning them. For snakehead fish, it is necessary to wash it thoroughly because the skin is quite viscous. Vegetables when cleaning should be scaled and carefully checked for blood. When preliminarily processed, if the blood of the fish is not cleaned, the soup will have a fishy smell. When cleaned, cut the stem of each piece. Bean sprouts and other herbs need to be removed with shriveled leaves. For fruits and vegetables, cut them into bite-sized pieces. After that, process the remaining spices such as batches, lemon kumquat or chili with onions and garlic. All the heads are finely minced and the lime juice or batches are filtered to get the juice. Next is marinated fish, spices used to marinate fish include seasoning seeds, fish sauce, minced onions and garlic. Mix these ingredients into the fish meat and let the fish rest for about 10 minutes. If the weather is hot, consider chilling to prevent the fish from decaying or spoiling when left out for too long.
2.2.2 How to cook snakehead fish sour soup When starting to cook you need to fry the fish first, although it's not too difficult, you need to make sure that the fish is only partially cooked on the outside. At the same time, when frying, garlic is used, so it is necessary to pay close attention to avoid aesthetic breakage and not delicious when eaten. Thanks to this stage, the fish meat will be hunted and soft when it helps the flavor not to be lost. After frying the fish, we proceed to cook the broth. Broth for the prepared ingredients will require 1.2 liters of water. You can also further adjust the amount of water according to your needs. Then add a little salt, seasoning seeds and sugar into the boiled broth. Wait when the water starts to boil slightly, then slowly add the fish. The heat will help the fish cook slowly. At this time, keep the heat on high so that the foam will float up and use a spoon to scoop it out. After boiling and removing the foam, lower the heat to low. After the fish is thoroughly cooked, take it out on a plate first. This step will ensure that the fish is cooked just right without worrying about breaking the fish. If the fish is cooked for a long time, the fish meat will soften and may become loose, causing the bones to fall off, leading to bone choking when eating. After the fish is taken out, prepare all the prepared ingredients in the pot and adjust the cooking time. taste to taste. After the pot of soup boils for the second time, add herbs, chili and fish. At this point, just keep until the fish and soup temperatures are consistent and then turn off the stove.

Snakehead fish sour soup after completion needs to achieve both quality and aesthetics. The sour taste should not be too sweet nor too much. The broth needs to be clear and not cloudy and the fish meat is firm. Other seasonings such as beans, bean sprouts and mint should be cooked just right, not overcooked to keep the crunchiness.
The fact that we cut the fish into medium pieces without cutting it apart makes the spices easy to absorb, it also creates the aesthetic of the dish. Not only with snakehead fish, you can also apply this recipe with many other types of fish to cook sour soup such as halibut, salmon or red snapper.
When choosing snakehead fish for soup, try to choose copper snakehead fish. The distinguishing feature of this fish is its larger head, rather long tail, and the appearance of an earthy yellow color on the back skin. The belly skin of the snakehead fish also appears shiny yellow or small spots.
Snakehead fish sour soup is really a summer cooling dish worth enjoying. In addition, the source of nutrients from this fish is very good for health.