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Sour Soup with Snakehead Fish
Rate this recipeA perfect sweet and sour balance of pineapple, tomatoes, okra, taro stems, refreshing bean sprouts and sweet slices of snakehead fish. Snakehead fish sour soup also cools you down and whets your appetite on hot summer days.
Content is translated using Google Translate, not properly censored, we will try to complete the translation better in the future.
Ingredients
7
Time
45 minutes
Servings
4
Level
Medium
Ingredients
Snakehead fish
1 piece
Tamarind
50 g
Okra
100 g
Pineapple
1 piece
Taro stems (bac ha)
100 g
Tomatoes
3 piece
Bean sprouts
100 g
Implementation Steps
01
Wash the fish and cut it into pieces. Put the tamarind in a bowl with warm water, mash to dissolve the pulp and strain to collect the juice. Cut the tomatoes into wedges. Peel the taro stems and slice them thinly on a long diagonal. Wash the bean sprouts. Slice the okra and pineapple on a long diagonal and soak in water.
02
Bring a pot of water to the boil and add the fish. Next, add the tomatoes and pineapple. Cook for another 5 minutes, then add the okra, taro stems and bean sprouts and cook for 5 more minutes. Turn off the heat and add spring onions, herbs and pepper.
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