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How to make snakehead fish in refreshing, non-fishy soup at home
Ingredients for snakehead fish cooked in gourd soup
For 3 – 4 people
Snakehead fish 500 gr
Gourd 400 gr
(about 1 fruit)
Scallions 30 gr
Purple onions 4
Garlic 4 cloves
Common spices 1 little
(seasoning powder/ monosodium glutamate/ sugar/ fish sauce/ salt/ ground pepper)
How to prepare Snakehead fish in gourd soup
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Preparing ingredients
First, after purchasing snakehead fish, prepare it thoroughly, squeeze thoroughly with salt to remove slime and rinse several times with clean water. Then, cut the fish into slices about 2 – 3cm thick so that when cooked, it won’t fall apart and will absorb the spices easily.
Marinate the fish with 1/2 teaspoon of seasoning powder, 1/3 teaspoon of MSG, 1 tablespoon of sugar, 1 tablespoon of fish sauce, a little ground pepper and 1/2 part of purple onion and minced garlic. Mix well and let the fish absorb the spices for about 20 minutes.
Peel the gourd, wash off the latex, then cut into pieces and slice to a moderate thickness, not too thin so that the gourd does not get crushed when cooking.
Wash and chop green onions. Peel the shallots and garlic, chop them.
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Cook fish soup
Place the pot on the stove, add a little cooking oil. When the oil is hot, add the remaining 1/2 of the shallot and minced garlic and saute until golden brown. Next, add 1.2 liters of water into the pot. Cover and boil to prepare soup.
When the water in the pot boils, open the lid and add the marinated snakehead fish head to cook first. Use a spoon to gently press the fish until it is submerged in water, then cover the lid and boil the water again.
When the water boils, use a spoon to remove all the foam that floats to the top so the soup is clear and not fishy.
After removing the foam, put the cut gourds in the pot and mix well until the gourds are covered with boiling water. Close the lid and continue to cook until the soup boils again. While cooking, remove the foam to make the soup clearer and cleaner.
After removing the foam, reduce the heat to low. Season the pot with 1/2 spoon of seasoning powder, 1/4 spoon of salt, 1/4 spoon of MSG, 1 spoon of sugar and a little ground pepper. Stir gently to dissolve the spices, then season to suit your family’s taste.
Finally, add chopped green onions to the pot, stir gently, then turn off the stove immediately so the green onions retain their fresh green color and aroma.
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Finished product
Ladle the snakehead fish gourd soup into a bowl, sprinkle a little ground pepper on top to make the dish more steamy. conducts and releases fragrance. Hot, sweet soup is ready to enjoy with hot rice.
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