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Sour Soup with Red Tilapia
Rate this recipeThis dish comes from the waterways of the Mekong Delta. Every flood season, catches of red tilapia are sold all over the small markets, and people take them home to make soup, braise or fry with lemongrass and chili... But sour soup is the one that wins hearts, with the sweet, tangy, tender fish that everyone falls for.
Content is translated using Google Translate, not properly censored, we will try to complete the translation better in the future.
Ingredients
12
Time
30 minutes
Servings
2
Level
Easy
Ingredients
Red tilapia
300 g
Tomatoes
1 piece
Taro stems (bac ha)
1 stalk
Okra
4 piece
Bean sprouts
50 g
Rice paddy herb (ngo om)
1 sprig
Spring onions
1 stalk
Garlic
2 clove
Chilies
2 piece
Culantro (ngo gai)
1 sprig
Tamarind paste
1 pack
Pineapple
1 chunk
Implementation Steps
01
- Wash the tilapia and cut it into pieces.
- Cut the spring onions into lengths.
- Slice the okra on the diagonal.
- Slice the tomatoes.
- Peel the taro stems and cut them diagonally into pieces.
- Cut the pineapple into small pieces.
- Cut the spring onions into lengths.
- Slice the okra on the diagonal.
- Slice the tomatoes.
- Peel the taro stems and cut them diagonally into pieces.
- Cut the pineapple into small pieces.
02
- Heat a little oil in a pan and fry the garlic until fragrant.
- Once fragrant, lift out the garlic and stir-fry half of the tomatoes until soft.
- Once fragrant, lift out the garlic and stir-fry half of the tomatoes until soft.
03
- Put 3 bowls of cold water in a pot with the fish and cook until done, then lift out the fish and set aside.
04
- Add the taro stems, pineapple, okra and tomatoes and cook until done.
- Season with a little fish sauce, sugar and seasoning powder.
- Season with a little fish sauce, sugar and seasoning powder.
05
- Finally, add the bean sprouts, spring onions, herbs, fried garlic and fish, cook for another 3 minutes, then turn off the heat.
Good luck!
Good luck!
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