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The secret to making crispy carp in cool sour soup, the fish doesn’t fall apart, and has the right flavor - AGE -
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The secret to making crispy carp in cool sour soup, the fish doesn’t fall apart, and has the right flavor
Ingredients for making Crispy carp cooked in sour soup
For 3 – 4 people
Carp 1.5 kg
Roll net 100 gr
Tomato 2
Pineapple 1/2 fruit
(fragrant)
Dried onion 10 gr
Scallions and coriander 1 little
Scallions/cilantro/dill 1 little
Chili 1
Fried onion 5 gr
Batch 50 ml
Vinegar 1 little
Common spices 1 little
(soup powder/ white sugar/ monosodium glutamate/ seasoning powder/ fish sauce/ salt/ cooking oil)
How to prepare Crispy carp in sour soup
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Preparing the ingredients
First, scale the carp and clean the intestines. Then, use salt and vinegar to thoroughly rub the fish body all over to effectively remove slime and fishy smell. Rinse with water and dry completely with paper.
Cut the fish into bite-sized pieces. The head and tail of the fish can be saved to prepare another dish.
For the fish, you peel off the skin and slice it diagonally. Wash the tomatoes and cut them into wedges. Peel green pineapple, remove eyes and slice. Peel and chop the dried onions.
Scallions, coriander, and dill are picked, washed, and chopped. Slice the chili into thin slices.
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Fry the carp crispy
Place the pan on the stove, add cooking oil and heat until high. When the oil is hot, gently add each piece of carp and fry it until golden on both sides over high heat.
A small tip is that frying over high heat will help the fish shape quickly, not break when cooked, and have a beautiful golden color. Drain off the oil in the pan, leaving only a small amount just enough to continue cooking the soup.
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Cook sour soup
Reuse the pan that just fried the fish, add chopped shallots and saute until fragrant. Next, add the diced tomatoes and stir-fry until smooth.
You can keep about 3 pieces of tomato to decorate beautifully later. Add a little water while stir-frying to help the tomatoes soften quickly and not burn.
When the tomatoes are pureed, pour about 1.5 liters of water into the pot and boil. Seasoning includes: 5gr seasoning powder, 20ml fish sauce, 3gr soup powder, 5gr sugar, 3gr MSG and 50ml batch. Stir well until all the spices dissolve.
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Completing the sour soup
When the broth boils again, taste and adjust the spices to suit your family’s taste. Then, gently put the fried carp pieces into the pot. Braise the fish for about 3 – 5 minutes so that the fish absorbs the spices and the fish meat is firm.
While braising, take the time to skim off the foam to make the soup clearer and more beautiful.
After braising the fish for about 3 minutes, add sliced pineapple and cook for about 30 seconds. Next, add in the sliced coriander leaves.
Boil for about 30 more seconds until the coriander leaves are just cooked through. If you don’t like eating it along the bed, you can completely replace it with bean sprouts. Turn off the stove.
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Finished product
Put the mosquito net and pineapple lengthwise into a bowl first, then arrange the fish pieces on top. Decorate the crispy carp sour soup with green onions, dill, coriander, sliced chili and a little fried onion on top. Lightly chop the 3 saved tomato pieces and arrange them on top of the bowl to create an attractive highlight.
Finally, pour the boiling hot broth over the bowl and enjoy with hot rice. The sour carp soup that meets the requirements is that the fish is not broken and still retains its natural sweetness.
The sour soup is refreshing, not too dark or too light, fragrant with fresh coriander, dill and fried onions.
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