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.
- 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.
- Scale and clean fish, remove mouth, gills, fin and tail; rub salt on fish; wash and cut into pieces, and drain.
- 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.
- 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)0