Brian Kennett
Amateur Chef and Boozy Traveling Foodie Extraordinaire
Sour Fish Soup Best Recipe: with a hint of Vietnam
Sour Fish Soup: known for its delightful tangy and savory flavors, is a culinary adventure waiting to be explored. A popular recipe, Suan Cai Yu (酸菜鱼), involves thinly sliced fish poached in a rich broth with pickled mustard greens, creating a velvety texture and zesty taste. The soup is a balance of salty and sour notes, offering a culinary journey reminiscent of Sichuan cuisine.
For those craving a hot and sour twist, there are variations like the Thai Hot-and-Sour Fish Soup, where the combination of mushrooms, tomatoes, onions, and spices delivers a heavenly culinary experience in just 20 minutes. Alternatively, Vietnamese Sour Soup (Canh Chua) adds pineapple sweetness and fresh herbs to create a unique and iconic dish.
I have cooked my fair share of Tom Yums, but not like this, this sour fish soup is completely different.
No lime juice, no fish sauce, no lemongrass, it’s just different.
I am giving this one the country of potential origin as Vietnam, as I did see a similar dish on a menu during a recent restaurant trip there. I thought that sounded interesting I’ll have a go. Could be something good to create. I believe the Vietnamese may call this a version of Canh Chua Ca. This is my version. I hope you enjoy making and eating it.
This is enough sour fish soup for 4-5, you’ll need:
- 2 litres of chicken stock, or fish stock – your choice,
- 2 fillets of firm white fish sliced into bite-sized pieces – cod/snapper is ideal,
- Half a cup of cubed pineapple,
- 3 shallots roughly chopped,
- 4 garlic cloves roughly chopped,
- 1 chili padi chopped finely,
- 1 cup of Tamarind water (how sour do you like? Add more if you like). This may be tough to get outside Asia, but you can also use Asam Paste or as a last resort lime juice,
- 4-5 sliced ladies fingers;
- 5 tomatoes cut into quarters,
- 1/2 pack of bean sprouts,
- 1 tablespoon sugar,
- A pack of your choice of noodles or even rice, and
- A handful of ripped fresh mint for garnish.
The firstthing is to get your tamarind water prepared – to do that add half a pack of tamarind or Assam paste into a small bowl with a little water. Then get your hands in and sort of “massage” the flesh away from the seeds. Discard the seeds once you are done and there is your tamarind water, a brown murky pool – but dip a finger and have a lick, or have a little smell, and immediately you’ll pick up the tartness. This is THE ingredient of this soup.
Take a large stockpot, add the stock, and get it on the heat. Once on the heat I started the prepping and added ingredients in the order of chopping. It goes like this – shallots, garlic, chili, tomatoes, ladies fingers, pineapple, tamarind water, and sugar. Let it bubble away for a few minutes.
Have a taste, if you want sour add more tamarind.
Then add in the fish and beansprouts and bring to boil again, it should take only 5 minutes for the fish to cook.
Into nice clean white soup bowls, I laid some blanched (dipped in boiling water for 1 minute) noodles.
Then with a slotted spoon apportion equally the fish and veggies, and then with a ladle spoon over the actual soup itself. I garnished each bowl with a little chopped mint.
This is simple and simply delicious. ENJOY!!!
People also asked about Sour Fish Soup
Certainly, here are ten questions and answers about sour fish soup presented in a table format:
| Question | Answer |
|---|---|
| 1. What is the main ingredient in sour fish soup? | The main ingredient is fish, often thinly sliced, accompanied by pickled mustard greens for the signature tangy flavor. |
| 2. What defines the sourness in the soup? | The sourness comes from ingredients like vinegar, citrus, or pickled elements, balancing the savory notes of the broth. |
| 3. Can I use any type of fish for the soup? | Yes, various fish types work; choose those with a firm texture to withstand poaching and complement the soup’s richness. |
| 4. How is Sichuan-style sour fish soup made? | Sichuan-style (Suan Cai Yu) involves poaching thinly sliced fish in a broth enriched with Sichuan pickles and fish stock. |
| 5. Are there vegetarian versions of sour fish soup? | Yes, vegetarian options substitute fish with tofu or other plant-based proteins, maintaining the distinctive sour flavor. |
| 6. What are common spices used in the soup? | Common spices include ginger, garlic, and sometimes chili, enhancing the soup’s depth and adding a hint of spiciness. |
| 7. Can I customize the level of sourness? | Absolutely! Adjust the amount of souring agents like vinegar or citrus to suit your taste preferences for a personalized touch. |
| 8. Are there regional variations of sour fish soup? | Yes, regional variations exist, with different countries infusing their unique ingredients and methods into the classic dish. |
| 9. What side dishes pair well with sour fish soup? | Rice or noodles complement the soup,and fresh herbs like cilantro or scallions make excellent garnishes for added freshness. |
| 10. How long does it typically take to prepare? | Preparation times vary, but most sour fish soup recipes take around 30 to 45 minutes, making it a feasible dish for any day. |
