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