Tang Cu Yu Tang (sweet And Sour Fish Soup)
Tang Cu Yu Tang is a classic Zhejiang Cuisine dish that features a delightful combination of sweet and sour flavors in a comforting fish soup.
Ingredients
- 500g white fish fillets, such as cod or tilapia
- 2 tablespoons cornstarch
- 1/4 cup rice vinegar
- 3 tablespoons sugar
- 2 tablespoons ketchup
- 1 tablespoon soy sauce
- 4 cups chicken or fish broth
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 onion, sliced
- 2 green onions, chopped
- 2 tablespoons vegetable oil
- Salt and pepper to taste
Instructions
- In a small bowl, mix the cornstarch with 2 tablespoons of water to make a slurry. Set aside.
- In a separate bowl, combine the rice vinegar, sugar, ketchup, and soy sauce. Stir until the sugar is dissolved. Set aside.
- Cut the fish fillets into bite-sized pieces and season with salt and pepper.
- In a large pot, heat the vegetable oil over medium heat. Add the onion and bell peppers, and cook until they start to soften.
- Pour in the chicken or fish broth and bring to a simmer.
- Add the vinegar-sugar mixture to the pot and stir well.
- Gently add the fish pieces to the pot and let them cook for about 5 minutes, or until they are just cooked through.
- Stir the cornstarch slurry again and then pour it into the pot, stirring constantly until the soup thickens slightly.
- Adjust the seasoning with salt and pepper if needed.
- Sprinkle the chopped green onions over the soup before serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 30 minutes
- Total time:
- 50 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Carbohydrates
- 15g
- Protein
- 20g
- Fat
- 10g
Supplies
Large pot Bowls Cutting board Knife Measuring cups and spoons Stirring spoon
Tools
Stovetop
Serving suggestions
Serve the Tang Cu Yu Tang hot with steamed rice for a satisfying meal.
Tips & tricks
For a more tangy flavor, you can adjust the amount of vinegar and sugar to suit your taste preferences.
Cost
$15