Hot Sour Fish Soup Recipes

HOT-AND-SOUR SEAFOOD SOUP

Steps:

• Heat the vegetable oil in a large pot over medium-high heat. Add the scallion whites and cook until slightly tender, 2 to 3 minutes. Stir in the ginger and cook about 1 minute. Add 7 cups water, the soy sauce, sugar, salt to taste, 3/4 teaspoon pepper and the mushrooms. Cover and bring the broth to a simmer. Mix the cornstarch with 1/4 cup cold water and gradually stir into the broth. Bring to a gentle boil, stirring; the broth will thicken slightly. Add the scallion greens, tomatoes and white fish to the broth, and simmer until the fish is opaque, about 3 minutes. Add the scallops, vinegar, and salt and pepper to taste (the scallops will cook instantly from the heat of the soup). Ladle into bowls.

HOT AND SPICY FISH SOUP

Steps:

• Put the first 13 ingredients (to the cumin) into a large stockpot. Bring to a boil.
• Simmer gently 5 or 6 mnutes.
• Cut the fish into 2 inch pieces and add to broth. Simmer for an additional 8 minutes.
• Add cilantro, hominy, butter and HEAT gently.
• Adjust seasonings to taste.
• Garnish with fresh cilantro and serve with boiled white rice and lemon slices.

SPICY FISH SOUP

Steps:

• Spray a large saucepan with the vegetable cooking spray over medium high heat. Add the onions and saute, stirring often, for about 5 minutes. Add the garlic and chili powder and saute for 2 more minutes.
• Then add the chicken broth, chile peppers and cumin, stirring well. Bring to a boil, reduce heat to low, cover and simmer for 20 minutes.
• Next, add the tomatoes, green bell pepper, shrimp and cod. Return to a boil, then reduce heat to low, cover and simmer for another 5 minutes. Gradually stir in the yogurt until heated through.

HOT & SOUR FISH SOUP

Steps:

• Put the coriander seeds and galangal or ginger in a saucepan. Pour in the stock, bring to the boil, then simmer gently for 5 mins. Leave to stand for 10 mins.
• Meanwhile, cook the noodles following pack instructions. Drain and keep warm. Return stock to the boil. Add the fish sauce, chillies and garlic, reduce the heat and simmer for 2 mins. Add the prawns and salmon, return to a simmer and cook gently for about 5 mins until both are firm and cooked. Add the spring onions, herbs and lime juice, to taste.
• Divide the noodles between soup bowls. Using a slotted spoon, lift out the prawns and fish, and place on the noodles. Season the hot stock, pour into the bowls and serve with Spring rolls on the side.

HOT AND SOUR FISH SOUP

Steps:

• Cut the bottom tip off the lemon grass stalks and discard the loose outer layer(s). Then cut the stalks an inch apart at a slanted angle all the way up to the greener end where the grass blades start, exposing the inner core.
• Smnash each piece with the side of a cleaver, or the end of a heavy handle to bruise, releasing the aromatic oils.
• Place the cut lemon grass along with the sliced ginger, kaffir lime leaves, and about 2 quarts of waqter in a soup pot. Bring to a boil, reduce heat and simmer with a lid on for about 20-30 minutes to draw out flavors. Strain.
• Add the bruised whole Thai chillies (or substitute0 and a slicd onion. Simmer a couple of minutes.
• Add roasted chilli paste, tamarind jui9ce, and fresh brown mushrooms.
• Return to a boil and simmer a couple more minutes.
• Stir in the tomato wedges (if using), green onions and fish.
• After 15-30 seconds, turn off heat, add lime juce to the desired sourness and the cilantro. Serve immediately. Do not let the fish overcook.