Guizhou sour soup fish
Guizhou sour soup fish, from above
Non vegGuizhou

Guizhou sour soup fish

Fish poached in a bright red tomato and chilli sour soup. Tangy, hot and very moreish.

45 minTime
35 gProtein each
hotSpice
The sour soup2 chapters · 1 min read

Make it your way

Grandma's wayFish in a red sour soup.
The original
321kcalsame
35 gproteinsame
4 gfibresame
45minutessame

Suan tang yu, a Miao dish of Guizhou.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Fish500 g firm white fish, in pieces
Tomato4 ripe, chopped
Tomato puree3 tbsp
Fresh red chillies (fresh red chiles)4, chopped
Vinegar2 tbsp, or rice vinegar
Gingerslices
Garlic5 cloves
Cooking oil (vegetable oil)2 tbsp
Water4 cups
Saltto taste
Mint leavesa handful, Guizhou style
Firm tofu200 g, sliced
Napa cabbage (wombok, chinese leaf)a few leaves

Method

4 steps
  1. 1Fry ginger, garlic and chilli in oil, then add the tomatoes and puree and cook until jammy.
  2. 2Add water and vinegar and simmer 10 minutes. Season.
  3. 3Add tofu and cabbage for 3 minutes, then the fish for 5 minutes until it flakes.
  4. 4Finish with mint leaves.
Serve it like this

Bring the pot to the table bubbling, fish and tofu in the red broth, mint on top, with rice for spooning the soup over.

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Make it a meal

What goes with Guizhou sour soup fish: a bread or rice, a side, something to drink and something sweet.

Bread or rice Mantou120 min
Bread or rice Yunnan pineapple rice60 min
On the side Stir fried bok choy with garlic10 min
On the side Smashed cucumber salad15 min
To drink Kokum sharbat25 min
Something sweet Tang yuan45 min
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