Photograph of the finished Fish Soup with Pickled Mustard Greens

Vietnam · Canh cá dưa cải

Fish Soup with Pickled Mustard Greens

40 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Basa catfish Basa catfish 1.9 lb
  • Photograph of Pickled mustard greens Pickled mustard greens 1.3 lb
  • Photograph of Tomato Tomato 4
  • Photograph of Shallots Shallots 1.6
  • Photograph of Dill Dill 2.1 oz
  • Photograph of Fish sauce Fish sauce ¼ cup
  • Photograph of Chilli Chilli 4
  • Photograph of Oil Oil ⅓ cup
  • Photograph of Ginger Ginger 1.4 oz
  • Photograph of Spring onion Spring onion 2.8 oz
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Toss the fish with salt and ginger, then rinse and pan-fry for 2 minutes on each side to prevent the fish from falling apart in the soup.
  2. 2 Squeeze out the excess liquid from the pickled mustard greens, then stir-fry them with shallots for 5 minutes to remove the strong flavor.
  3. 3 Add tomatoes and 700 ml of water, simmer for 10 minutes until the broth is sweet and sour.
  4. 4 Place the fish in the pot and do not stir, just gently shake the pot for 8 minutes of cooking.
  5. 5 Season with fish sauce, then sprinkle with dill and green onions; dill is the staple ingredient of fish and pickled cucumber soup.

With an appliance

  • Oven 40 min

    Replace step 4: place the fish in a heat-resistant pot, cover, and simmer on the middle rack of the oven at 170 degrees for 8 minutes; the even heat helps keep the fish intact without shaking or turning. Step 5 still includes sprinkling dill after removing from the oven.

Start cooking