Sour Fish Soup
A Zhejiang dish with bright, vibrant color, fresh, savory, slightly salty flavor accented by a hint of spiciness, and thick, rich broth.
Ingredients
Grass carp fish head
1/2
Pineapple (sliced)
100 g
Tomato (sliced)
100 g
Bean sprouts (washed)
20 g
Tamarind (steeped in hot water to extract juice)
1 tsp
Water (or stock)
4 cup
Basil (chopped)
a pinch
Chili (sliced)
1
Scallion (cut into segments)
1
Sugar
3/2 tsp
Fish sauce
3/2 tsp
Cooking oil
to taste
Instructions
1
Step 1
Slice the pineapple and tomato, wash the bean sprouts, and steep the tamarind in hot water. Once the sour flavor has dissolved into the water, strain out the tamarind juice and set aside. Finely chop the basil, slice the chili, and cut the scallion into segments for later use.
2
Step 2
Prepare a pot of water and bring it to a boil. Add the seasonings (pineapple, tomato slices, and tamarind juice), bring back to a boil, then turn off the heat and set aside.
3
Step 3
Heat a pan with cooking oil and fry the grass carp fish head until golden brown. Place the fish head into the soup, bring to a boil, then add the bean sprouts and turn off the heat. Transfer everything to a large bowl, sprinkle with basil, chili slices, and scallion segments, and serve.
