Kaili Sour Soup Fish
Originating from Qiandongnan, Guizhou, this red sour soup with tender fish fillets is appetizingly sour and spicy, promising a broth that will awaken your taste buds.
Ingredients
14 items- catfish or grass carp 1 lb
- Kaili red sour soup 3/4 cup
- tomato 1 large
- pickled chili 3-4
- ginger 1-inch piece
- garlic 3 cloves
- Litsea cubeba oil 1 teaspoon
- salt to taste
- sugar 1 teaspoon
- light soy sauce 1 tablespoon
- cooking wine 1 tablespoon
- broth or water 2 cups
- vegetable oil 2 tablespoons
- cilantro some
Nutrition
Steps （8 steps）
Place the fish fillets in a bowl, mix with cooking wine and a pinch of salt. Marinate for 10 minutes to remove fishy taste. For a more tender texture, you can add a little egg white or starch.
Heat vegetable oil in a pot over medium heat. Add sliced ginger, garlic, and pickled chili rings; sauté until aromatic, about 1 minute.
Add tomato wedges and stir-fry until soft and pulpy, about 2 minutes.
Pour in the red sour soup and broth (or water). Bring to a boil over high heat, then reduce to medium-low and simmer for 5 minutes to blend flavors.
Add light soy sauce, sugar, and salt to taste. Stir well. Adjust spiciness with extra pickled chili if desired.
Gently add the marinated fish fillets one by one into the soup. Maintain medium-low heat and cook until the fish turns white and curls, about 2-3 minutes.
Turn off the heat, drizzle in the Litsea cubeba oil, and gently stir to combine.
Pour the fish soup into a serving bowl, sprinkle with chopped cilantro. Serve immediately. Can be accompanied by a chili dipping sauce.
Tips
Slice the fish fillets evenly. Adding egg white or starch during marination yields a silkier texture. Litsea cubeba oil is a key ingredient for authentic aroma; do not overcook the fish to keep it tender.
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