Ingredients with Measurements:
- 1 lb. white fish fillet, cut into bite-sized pieces
- 1 cup sliced shiitake mushrooms
- 1 cup sliced bamboo shoots
- 1 cup sliced carrots
- 1 cup sliced onions
- 1/2 cup rice vinegar
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 2 tbsp. cornstarch
- 2 tbsp. vegetable oil
- 4 cups water
- Salt and pepper to taste
- Chopped scallions and cilantro for garnish
Special equipment needed:
- Large pot or Dutch oven
- Mixing bowl
Step-by-step instructions:
1. In a mixing bowl, whisk together rice vinegar, soy sauce, brown sugar, cornstarch, and 1 cup of water until well combined.
2. In a large pot or Dutch oven, heat vegetable oil over medium heat. Add onions and cook until translucent.
3. Add shiitake mushrooms, bamboo shoots, and carrots. Cook for 5 minutes or until vegetables are tender.
4. Add fish pieces and cook for 2-3 minutes or until fish is cooked through.
5. Pour in the vinegar mixture and remaining 3 cups of water. Stir well and bring to a boil.
6. Reduce heat to low and let the soup simmer for 10-15 minutes or until the soup thickens.
7. Season with salt and pepper to taste.
8. Serve hot with chopped scallions and cilantro as garnish.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Medium heat for cooking vegetables and fish
- Low heat for simmering soup
Serving size:
- 4-6 servings
Nutritional information:
- Calories per serving: 220
- Total fat: 7g
- Cholesterol: 40mg
- Sodium: 900mg
- Total carbohydrates: 22g
- Dietary fiber: 3g
- Sugars: 11g
- Protein: 18g
Substitutions for ingredients:
- White fish fillet can be substituted with any firm white fish such as tilapia or cod.
- Shiitake mushrooms can be substituted with any mushroom variety.
- Bamboo shoots can be substituted with water chestnuts or baby corn.
Variations:
- Add a beaten egg to the soup for an egg drop effect.
- Use chicken or beef broth instead of water for a richer flavor.
- Add chili flakes or hot sauce for a spicy kick.
Tips and tricks:
- Use fresh fish for the best flavor and texture.
- Adjust the amount of vinegar and sugar to your taste preference.
- Do not overcook the fish to avoid it becoming tough and rubbery.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup in a pot over low heat until heated through.
Presentation ideas:
- Serve the soup in individual bowls with a sprinkle of chopped scallions and cilantro on top.
Garnishes:
- Chopped scallions and cilantro
Pairings:
- Steamed rice
- Stir-fried vegetables
Suggested side dishes:
- Steamed dumplings
- Spring rolls
Troubleshooting advice:
- If the soup is too sour, add a little more brown sugar to balance the flavor.
- If the soup is too thick, add more water or broth to thin it out.
Food safety advice:
- Make sure to cook the fish thoroughly to avoid foodborne illness.
Food history:
- Sour fish soup is a traditional Chinese dish that originated in the Sichuan province.
Flavor profiles:
- Sour and savory
Serving suggestions:
- Serve hot as a main dish for lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Chinese