Ingredients with Measurements:
- 1 lb. chrouk fish, cleaned and cut into bite-sized pieces
- 1 tbsp. vegetable oil
- 1 onion, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 3 cloves garlic, minced
- 1 tbsp. ginger, minced
- 1/4 cup rice vinegar
- 1/4 cup brown sugar
- 1/4 cup ketchup
- 1/4 cup soy sauce
- 4 cups chicken broth
- 1/4 cup cornstarch
- 1/4 cup water
- Salt and pepper to taste
- 1/4 cup chopped scallions for garnish
Special Equipment Needed:
- Large pot or Dutch oven
- Whisk
Step-by-Step Instructions:
1. Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the onion, red bell pepper, and green bell pepper. Cook until the vegetables are tender, about 5 minutes.
2. Add the minced garlic and ginger to the pot and cook for another 2 minutes.
3. Add the rice vinegar, brown sugar, ketchup, soy sauce, and chicken broth to the pot. Stir to combine.
4. Add the chrouk fish to the pot and bring the soup to a boil. Reduce the heat to low and let the soup simmer for 10-15 minutes, or until the fish is cooked through.
5. In a small bowl, whisk together the cornstarch and water until smooth. Add the cornstarch mixture to the pot and stir until the soup thickens, about 2-3 minutes.
6. Season the soup with salt and pepper to taste.
7. Serve the sweet and sour chrouk soup hot, garnished with chopped scallions.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 5g
Carbohydrates: 25g
Protein: 25g
Sodium: 1200mg
Substitutions for ingredients:
- Chrouk fish can be substituted with any firm white fish, such as cod or halibut.
- Rice vinegar can be substituted with apple cider vinegar or white wine vinegar.
- Brown sugar can be substituted with honey or maple syrup.
- Ketchup can be substituted with tomato paste or barbecue sauce.
- Soy sauce can be substituted with tamari or coconut aminos.
Variations:
- Add vegetables such as carrots, celery, or mushrooms to the soup for extra flavor and nutrition.
- Use shrimp or chicken instead of fish for a different protein source.
- Add pineapple chunks to the soup for a tropical twist.
Tips and Tricks:
- Be sure to clean the chrouk fish thoroughly before cooking.
- Use a whisk to ensure the cornstarch mixture is smooth and free of lumps.
- Adjust the sweetness and sourness of the soup to your liking by adding more or less sugar and vinegar.
Storage Instructions:
Store any leftover sweet and sour chrouk soup in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the soup in a pot over medium heat until heated through, stirring occasionally.
Presentation Ideas:
Serve the sweet and sour chrouk soup in individual bowls, garnished with chopped scallions.
Garnishes:
Chopped scallions
Pairings:
Serve the sweet and sour chrouk soup with steamed rice or noodles.
Suggested Side Dishes:
- Steamed vegetables such as broccoli or bok choy
- Fried rice
- Egg rolls or spring rolls
Troubleshooting Advice:
- If the soup is too thick, add more chicken broth or water to thin it out.
- If the soup is too thin, add more cornstarch and water mixture to thicken it.
Food Safety Advice:
- Be sure to cook the fish thoroughly to avoid any foodborne illnesses.
- Store any leftover soup in the refrigerator within 2 hours of cooking.
Food History:
Sweet and sour soup is a popular Chinese dish that has been around for centuries. It is believed to have originated in the Sichuan province of China.
Flavor Profiles:
The sweet and sour chrouk soup is a perfect balance of sweet and sour flavors with a hint of saltiness from the soy sauce. The ginger and garlic add a nice depth of flavor to the soup.
Serving Suggestions:
Serve the sweet and sour chrouk soup as a main dish for lunch or dinner. It is also a great appetizer for a Chinese-themed dinner party.
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Region: Cambodian