Snapper Fish Soup Recipe
To process fish into soup, you can choose to take only the meat ( fillet ) or cut the fish into pieces as usual. The advantages of using fish as well as the bones are that the soup broth is stronger and its shape is maintained/not easily crushed.
Ingredients
- Red snapper - 1 fish
- Lime, take the juice - 1 fruit
- Green tomatoes, sliced - 1 piece
- Coriander leaves, finely chopped - 50 grams
- Garlic - 6 cloves
- Shallots - 6 grains
- Onion - 1/2 clove
- Salt - 1 tbsp
- Sugar - 1/2 tbsp
- White pepper - 1 tsp
- Broth powder - 1 tbsp
- Fish sauce - 1 tbsp
- Water - 1.5 liters
- Fried onions - to taste
- Oil, for frying - to taste
- See Mother's Recipe Version
Plans
- Clean the fish, then cut according to taste. Coat with lime juice and 1 tablespoon salt until evenly distributed. Leave for 10 minutes then rinse again until clean. Set aside.
- Heat the oil. Fry the garlic, shallots, and onions until wilted and cooked. Remove and puree / blender until it becomes a paste.
- In a saucepan, bring 1.5 liters of water to a boil.
- Add the fish, finely chopped onions, and sliced green tomatoes. Stir well and let it boil again.
- Season with salt, sugar, pepper, stock powder, and fish sauce. Mix well and adjust the taste. Turn off the fire. Sprinkle with coriander leaves and fried onions.
- Ready to be served.
- 1. Choose fish that are really fresh for maximum taste.
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