Photograph of the finished Bombay Duck Soup with Sour Leaf

Vietnam · Canh cá khoai lá giang

Bombay Duck Soup with Sour Leaf

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

What to get ready

  • Photograph of Bombay duck fish Bombay duck fish 2.2 lb
  • Photograph of Giang leaves Giang leaves 8.5 oz
  • Photograph of Tomato Tomato 4
  • Photograph of Shallots Shallots 1.6
  • Photograph of Fish sauce Fish sauce ¼ cup
  • Photograph of Dill Dill 2.1 oz
  • Photograph of Chilli Chilli 8
  • Photograph of Spring onion Spring onion 2.8 oz
  • Photograph of Oil Oil ¼ cup
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Clean the snakehead fish and cut it into pieces. Snakehead fish is very soft, so don't rub it with too much salt.
  2. 2 Crush the giang leaves slightly, then cook them with 800 ml of water for 8 minutes to extract the sour flavor.
  3. 3 Crush the leaves instead of boiling them for too long, because if boiled for more than 10 minutes, the leaves will become excessively sour and turn brown.
  4. 4 Add the tomatoes and red onion, then reduce the water to a simmer.
  5. 5 Place the fish in the pan and cook for exactly 4 minutes, season with fish sauce, then sprinkle with dill and green onions.

With an appliance

  • Oven 35 min

    Replace step 5: Place the potato fish in a heat-resistant pot, cover, and simmer on the middle rack of the oven at 160 degrees for 4 minutes; the gentle heat will make the fish very tender without falling apart. Season and sprinkle with dill after removing from the oven.

Start cooking