This simple guideline will show you how to make norther style fish sour soup in an very easy way. Fish sour soup have cool element and is ideal dish for summer.
500 g snake-head mullet
25 g fennel
50 g liquid lard
1 tonkin mangosteen, grilled and peeled
50 g spring onion
200 g tomato
50 g wine vinegar (or fermented cooked rice)
To taste: Fish sauce, seasoning (which consists largely of salt and MSG), salt, mixed vegetables, chili.
1. Scale and clean fish; remove fin and gills; wash and cut into pieces; season with some salt set aside to marinate.
2. Wash fennel and spring onion; cut the green part and fennel into pieces, slice the white part; cut chili into slices; wash mixed vegetables and soak in slightly saline water, then drain.
3. Heat the fat in a preheat pot; par-fry fish and transfer to plate; add wedges of tomato to the pot and stir; pour in 1500 ml water and bring to the boil; add mangosteen, wine vinegar and fish; cook, covered, over low heat. When fish is done, add fish sauce and seasoning, spring onion and fennel; remove from heat; ladle into a large bowl. Serve hot with mixed vegetables and chili.
(Read more: How to make southern fish sour soup)0