Description
Missing the taste of home? Try this easy sweet and sour fish soup with pickled mustard greens. No marinating needed—just toss everything in one pot and enjoy!
Ingredients
Units
Scale
Soup
- 2 tablespoons vegetable oil
- 3 cloves garlic (peel and mince)
- 1 shallot (peel and mince)
- 2 quarts water
- 1 lb fish (in this recipe, I'm using a one yellow pomfret; cut into steaks)
- 10.5 oz vacuumed sealed package pickled mustard green (reserve pickling liquid; cut into bite-size pieces)
- 6 large cherry tomatoes (optional)
Soup Seasonings
- 5 teaspoons sugar
- 1 teaspoon salt
- 2 teaspoons fish sauce
- 2 teaspoons chicken bouillon powder
Instructions
- Toast aromatics: In a medium pot, heat up vegetable oil on medium high. Add garlic and shallot. Sauté until fragrant (about 15 seconds).
- Prepare soup: Slowly add water. Be careful of hot oil splatter. Turn heat to high to quickly bring water to a boil. Add fish and cook for 15 minutes on a low simmer. Skim off impurities that float to the top as needed.
- Add Vegetables: Add pickled green mustard, including all its pickling liquid and tomatoes. Continue to cook for an additional 5 minutes.
- Season the Soup: Stir in sugar, salt, fish sauce, and chicken bouillon powder. Adjust the seasoning to your taste, ensuring a balance of savory, tangy, and slightly sweet flavors.
- Serve: Ladle the soup into a large bowl and enjoy it family style, paired with steamed rice.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Asian, Vietnamese