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Guizhou Sour Fish Soup
Suan Yu Tang
A unique and flavorful soup originating from Guizhou province, known for its distinctive sour and spicy taste. This dish features fresh fish, fermented vegetables, and a medley of aromatic spices, creating a complex and invigorating broth that is both comforting and exciting.
🧂 Ingredienser
- 500 g Fresh white fish fillets (e.g., tilapia, carp, or catfish)
- 100 g Pickled mustard greens (Zha Cai), finely chopped
- 2 medium Tomatoes, diced
- 1 tbsp Ginger, minced
- 1 tbsp Garlic, minced
- 2 Green chilies, thinly sliced (adjust to taste)
- 1 tsp Sichuan peppercorns, lightly toasted and ground
- 1 tbsp Fermented chili paste (Doubanjiang), optional
- 2 tbsp Rice wine or Shaoxing wine
- 1.5 liters Chicken or fish stock
- to taste Salt
- to taste White pepper
- 2 tbsp Fresh cilantro, chopped, for garnish
- 2 Scallions, thinly sliced, for garnish
- 2 tbsp Vegetable oil
👨🍳 Fremgangsmåde
- 1
Cut the fish fillets into bite-sized pieces. Marinate with rice wine, salt, and white pepper for about 10 minutes.
💡 Professionelle Tips: Marinating helps to remove any fishy odor and tenderize the fish. - 2
Heat vegetable oil in a large pot or Dutch oven over medium heat. Add minced ginger and garlic, sauté until fragrant (about 1 minute).
💡 Professionelle Tips: Ensure the heat is not too high to prevent burning the aromatics. - 3
Add the chopped pickled mustard greens and diced tomatoes. Stir-fry for 2-3 minutes until the tomatoes begin to soften.
💡 Professionelle Tips: If using fermented chili paste (Doubanjiang), add it now and stir-fry for another minute. - 4
Pour in the chicken or fish stock. Bring the mixture to a boil, then reduce heat to a simmer.
💡 Professionelle Tips: Using stock instead of water adds more depth of flavor to the soup. - 5
Add the marinated fish pieces to the simmering broth. Cook for about 5-7 minutes, or until the fish is cooked through and opaque. Avoid overcooking to keep the fish tender.
💡 Professionelle Tips: Gently place the fish pieces to prevent them from breaking apart. - 6
Stir in the sliced green chilies and ground Sichuan peppercorns. Season with salt and white pepper to taste.
💡 Professionelle Tips: Sichuan peppercorns provide a unique tingling sensation, characteristic of Guizhou cuisine. - 7
Simmer for another 2-3 minutes to allow the flavors to meld. The soup should have a balanced sour, spicy, and savory taste.
💡 Professionelle Tips: Taste and adjust seasoning as needed. The sourness can be adjusted by adding a splash of rice vinegar if desired. - 8
Ladle the soup into bowls. Garnish generously with fresh cilantro and sliced scallions before serving hot.
💡 Professionelle Tips: This soup is best enjoyed immediately while hot.
💡 Professionelle Tips
- ✓The sourness of the soup comes primarily from the pickled mustard greens. If they are not sour enough, a splash of rice vinegar can be added.
- ✓For a richer flavor, you can use a combination of fish stock and water.
- ✓Adjust the amount of chilies and Sichuan peppercorns to your preferred level of spice and tingle.
✨ Variationstanker
Inspiration til din egen version af denne opskrift
- Add other ingredients like tofu cubes, mushrooms, or bamboo shoots for added texture and flavor.
- For a vegetarian version, omit the fish and use vegetable stock, adding firm tofu and more vegetables.