How To Make Southern Fish Sour Soup

This simple guideline will show you how to make southern fish sour soup in an very easy way. This dish is sour soup indigenous to the Mekong Delta region.

Ingredients

• 1 tomato
• 2 tamarind fruit
• 100 g beansprouts
• 100 g okra
• 1 chili, sliced
• 1 snake-head mullet (500 g)
• 1 petiole of Indian taro
• 2 – 3 spoon of cooking oil
• 1 tablespoon of sugar

To taste: Basil leaves, rice paddy (limnophila aromatica), eryngium, fish sauce, seasoning (which consists largely of salt and MSG), pepper.

Preparation

1. Scale and clean fish, remove mouth, gills, fin and tail; rub salt on fish; wash and cut into pieces, and drain.
2. Scrape and wash tamarind fruit; remove fiber from petiole of Indian taro; sprinkle salt on slices of taro and knead; wash well, press to drain; wash beansprouts and drain; wash spicy vegetables and finely chop; wash tomato and shred, removing seeds.
3. Bring 1500 ml waster to a boil in a pot; add tamarind and cook until done, transfer to a bowl, and crush; strain tamarind juice into the pot; season to taste; return to boil; add fish, tomato, sugar and okra and cook until well-done; add beansprouts, taro and spicy vegetables; return to boil; add seasoning, chili and cooking oil; remove from heat; ladle into a large bowl; sprinkle with ground pepper; serve hot with dipping sauce for fish.

(Read more: How to make norther style fish sour soup)