Suan La Yu Tang (spicy And Sour Soup With Fish)

Suan La Yu Tang is a classic dish from Putian (Henghwa) Cuisine, known for its spicy and sour flavors. This hot and tangy soup is a popular choice for seafood lovers, featuring tender fish in a flavorful broth.

Suan La Yu Tang (spicy And Sour Soup With Fish)

Ingredients

  • 500g fish fillets, such as cod or tilapia
  • 2 tomatoes, diced
  • 1 onion, sliced
  • 4-5 slices of ginger
  • 2-3 cloves of garlic, minced
  • 2-3 red chilies, sliced
  • 4 cups of fish or chicken broth
  • 3 tablespoons of soy sauce
  • 3 tablespoons of rice vinegar
  • 1 tablespoon of sugar
  • Salt to taste
  • 2 tablespoons of vegetable oil
  • 2 tablespoons of cornstarch mixed with 3 tablespoons of water (slurry)
  • Chopped green onions for garnish

Instructions

  1. In a pot, heat the vegetable oil over medium heat. Add the ginger, garlic, and red chilies. Sauté for 1-2 minutes until fragrant.
  2. Add the sliced onion and diced tomatoes. Cook for another 2-3 minutes until the vegetables are slightly softened.
  3. Pour in the fish or chicken broth and bring to a simmer.
  4. Add the soy sauce, rice vinegar, and sugar. Stir to combine and let it simmer for 5 minutes.
  5. Gently add the fish fillets to the broth and let them cook for 5-7 minutes until they are tender and flaky.
  6. Slowly stir in the cornstarch slurry to thicken the soup. Season with salt to taste.
  7. Garnish with chopped green onions before serving.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
20 minutes
Total time:
35 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
250 per serving
Protein
25g
Fat
10g
Carbohydrates
15g

Supplies

Pot Knife Cutting board Measuring spoons Measuring cups Stirring spoon

Tools

Soup ladle Serving bowls Soup spoons

Serving suggestions

Suan La Yu Tang is best served hot as a starter for a Chinese seafood feast or as a comforting meal on its own.

Tips & tricks

For a spicier kick, add more red chilies or a dash of chili oil to the soup.

Cost

$15