Sweet And Sour Christmas Fish Soup Recipes

SWEET-AND-SOUR THAI FISH SOUP

Steps:

• In a large pot of salted, boiling water, cook rice until tender. Drain, set aside, and keep warm.
• In a food processor or blender, combine shallots, garlic, chopped cilantro, ginger, tamarind paste, anchovy, and brown sugar and puree until smooth.
• In a soup pot, combine puree, cayenne, fish sauce, and clam juice and bring to a boil. Add fish and let simmer for 5 minutes. Add rice and simmer for 2 minutes. Remove soup from the heat and stir in lettuce, radishes, and snow peas. Ladle soup into bowls and serve sprinkled with scallions, cilantro leaves, and cucumber.

SWEET AND SOUR CHRISTMAS FISH SOUP

Steps:

• Stir the chicken stock, water, and lemon juice in a large pot with the onion, garlic, ginger, and parsnips. Season with thyme, red pepper flakes, salt, and pepper. Bring to a simmer over medium-high heat, and cook until the parsnips are tender and the onions are translucent, about 10 minutes.
• Remove and discard the thyme sprigs. Stir in the honey to your desired level of sweetness. You don't want the broth too sweet. Lower the heat to a gentle simmer, and stir in the walleye and bean sprouts. Cook gently for 5 minutes, then add the basil and green onion. Continue cooking until the fish is flaky and opaque, about 5 minutes more. Season to taste with salt and pepper. Garnish with mint leaves to serve.

SWEET AND SOUR CHRISTMAS FISH SOUP

Steps:

• Stir the chicken stock, water, and lemon juice in a large pot with the onion, garlic, ginger, and parsnips. Season with thyme, red pepper flakes, salt, and pepper. Bring to a simmer over medium-high heat, and cook until the parsnips are tender and the onions are translucent, about 10 minutes.
• Remove and discard the thyme sprigs. Stir in the honey to your desired level of sweetness. You don't want the broth too sweet. Lower the heat to a gentle simmer, and stir in the walleye and bean sprouts. Cook gently for 5 minutes, then add the basil and green onion. Continue cooking until the fish is flaky and opaque, about 5 minutes more. Season to taste with salt and pepper. Garnish with mint leaves to serve.

SWEET AND SOUR FISH

Steps:

• Put dried mushrooms for the sauce in a bowl of boiling water and let soak 30 minutes.
• Peel and slice ginger, then cut in very fine matchsticks.
• To make the sauce, drain and finely slice the mushrooms, discarding the stems.
• Mix the cornstarch and vinegar together to make a slurry, place in a small saucepan with the sugar, ketchup, salt, soy sauce, sherry, water or stock and mushrooms.
• Rinse the bean sprouts and shake dry.
• Heat half the oil in a frying pan , add the ginger and fry 1 minute, stirring then lift out with a slotted spoon and add to the sauce.
• Fry the bean sprouts in the pan 30 seconds, then divide on four warmed dinner plates.
• Coat fish fillets lightly with cornstarch.
• Heat the remaining oil in the pan and fry fish for around 3 minutes on each side until golden and cooked through.
• Place on the bean sprouts and spoon the hot sauce over, scatter with green onions and serve with rice or noodles.

SWEET AND SOUR FISH

Steps:

• If fish is frozen, then thaw.
• Rinse fish, pat dry with paper towels.
• Cut fish into 1-inch cubes.
• In a large saucepan, cook fish in boiling water, covered, for 5 minutes or just until the fish flakes; drain well; set aside and keep warm.
• In a small mixing bowl, stir together the brown sugar, vinegar, soy sauce, and cornstarch until well blended; set aside.
• In a medium saucepan, add the chicken broth, red bell pepper, and carrot; bring to boiling.
• Lower heat and simmer for 3 minutes or until vegetables are crisp-tender.
• Stir brown sugar mixture into vegetable mixture.
• Cook and stir until thickened and bubbly.
• Cook and stir for 2 more minutes.
• Gently stir in fish and grapes.
• Cook about 1 minute longer or until heated through.
• Serve over hot cooked rice.