How to Make Vietnamese Sweet and Sour Red Tilapia Soup
Sweet and sour red tilapia soup is a delicious fish soup with a mild sourness and subtle sweetness, making it easy to enjoy. This soup pairs well with rice or noodles and fresh herbs for a delightful meal.
Ingredients
- 1 red tilapia (~1.5-1.6kg)
- 3 tomatoes
- 1/2 pineapple
- 100g bean sprouts
- 1-2 chili peppers
- 2 shallots, 4-5 garlic cloves, 1 piece of ginger
- 1 small fresh turmeric or turmeric powder
- Salt
- Green onions, Vietnamese coriander, dill, rice paddy herb, culantro
- Seasonings: broth powder, seasoning salt, MSG, fish sauce, ground pepper, fermented rice vinegar
- Fresh herbs (optional)
Instructions
Prepare the Red Tilapia
Clean the red tilapia by scraping off the scales, removing the innards, and trimming the fins and tail. Rub the fish with salt to remove any sliminess and reduce the fishy smell.
Rinse the fish thoroughly and let it drain. Cut the fish into 3-4 pieces depending on the size of the fish.
Marinate the fish with seasoning for added flavor. The marinade includes:
- 1 teaspoon broth powder
- 1/2 teaspoon ground pepper
- 1 teaspoon turmeric powder or fresh turmeric
- 2 tablespoons fish sauce
- 1 tablespoon cooking oil
Prepare Other Ingredients
Mince the shallots, garlic, ginger, and chili peppers. Adding chili to the fish soup helps mask any fishy smell and enhances the flavor of the broth.
Mix some of the minced ingredients into the fish marinade for extra flavor.
Dice most of the tomatoes to be sautéed later, creating a rich, smooth base for the soup. Reserve a few tomatoes, cutting them into wedges to add at the end for a fresh appearance and texture.
Cut the pineapple into small triangular pieces.
Rinse the bean sprouts in salted water and let them drain.
Wash and finely chop the herbs.
Lightly Fry the Fish
After marinating for 20 minutes, lightly fry the fish to give it a firmer texture and a savory, aromatic flavor.
Heat some oil in a pan, add a few crushed ginger slices, and fry the fish for added fragrance. Once the oil is hot, gently add the fish to the pan.
Fry the fish until it firms up, but don't overcook it, as this will make it dry.
Cook the Sweet and Sour Red Tilapia Soup
Heat 2 tablespoons of oil in a pot, either the same oil used to fry the fish or fresh oil if you prefer a lighter soup flavor.
Once the oil is hot, add the minced shallots, garlic, ginger, and chili to sauté until golden and fragrant. For extra aroma, drizzle a little fish sauce over the sautéed mixture.
Next, add the diced tomatoes and pineapple to the pot. Season with 1 teaspoon of seasoning salt and sauté until the tomatoes become soft and saucy.
Reduce the heat to medium and cook until the tomatoes break down into a thick, smooth consistency. Then, gently add the fish to the pot.
Add 1 tablespoon of fish sauce, cover the pot, and cook for about 5 minutes to allow the fish to absorb the tangy and sweet flavors from the tomatoes and pineapple.
Then, add water to make the soup.
You can use boiling water to speed up the cooking process and avoid a fishy smell.
When the soup comes to a boil, add the tomato wedges. Season with salt, broth powder, a pinch of MSG, fish sauce, and fermented rice vinegar to taste. Adjust the seasoning to your family’s preference, but the main flavor should be a mild sourness.
If the soup turns out too sour, balance it with a bit of sugar.
After seasoning, add the bean sprouts. Once the soup boils again, add the herbs and a sprinkle of ground pepper. Cook for another 6-8 seconds, then turn off the heat and serve.
Video
This sweet and sour red tilapia soup is aromatic and visually appealing. The broth is clear, light, and fragrant with a mild sour and sweet flavor. The fish is well-prepared, making it flavorful and tender.
An enticing fish soup that can be enjoyed with rice or noodles. You can also serve it with fresh herbs such as lettuce, dill, Vietnamese coriander, bean sprouts, cilantro, etc.
Alternatively, you can use red tilapia to make a sour bamboo shoot fish soup, which is equally delicious.
