Xi Hu Su Yu Tang (west Lake Sour Fish Soup)
Xi Hu Su Yu Tang, also known as West Lake Sour Fish Soup, is a traditional dish from Zhejiang Cuisine, known for its fresh and light flavors. This soup is a perfect balance of sour and savory, making it a popular choice for a comforting meal.
Ingredients
- 500g freshwater fish fillets
- 2 tomatoes, sliced
- 1 onion, sliced
- 2 cloves garlic, minced
- 1 red chili, sliced
- 3 cups chicken or fish stock
- 3 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon sugar
- 1 tablespoon cornstarch
- Salt to taste
- Chopped scallions for garnish
Instructions
- In a pot, bring the stock to a simmer.
- Add the fish fillets, tomatoes, onion, garlic, and red chili to the pot.
- In a small bowl, mix the rice vinegar, soy sauce, sugar, and cornstarch. Pour this mixture into the pot.
- Let the soup simmer for 15-20 minutes until the fish is cooked through.
- Season with salt to taste.
- Garnish with chopped scallions before serving.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 30 minutes
- Total time:
- 45 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 200 per serving
- Carbohydrates
- 15g
- Protein
- 20g
- Fat
- 8g
Supplies
Pot Knife Cutting board Bowl Serving bowls
Tools
Stove Soup ladle
Serving suggestions
Serve the Xi Hu Su Yu Tang hot, accompanied by steamed rice or crusty bread.
Tips & tricks
For a more intense flavor, you can add a splash of Chinese black vinegar before serving.
Cost
$15