贵州酸辣鱼汤
A vibrant Guizhou-style fish soup featuring tender fish fillets in a tangy and spicy broth made with pickled chilies and tomatoes, garnished with fresh herbs. This street food stall staple is perfect for summer, offering a refreshing yet fiery flavor.
准备时间 Prep
30 分钟 min
烹饪时间 Cook
40 分钟 min
份量 Serves
4 人份 servings
总时长 Total
70 分钟 min
grass carp or tilapia fillets
sliced into bite-sized pieces
cooking wine
salt
cornstarch
Guizhou sour chili paste (suān là jiàng)
or substitute with chopped pickled chilies
tomatoes
diced
fish stock or water
ginger
julienned
garlic
minced
green onions
sliced, white and green parts separated
soy sauce
sugar
vegetable oil
fresh cilantro
chopped
fresh mint leaves
optional
lime
cut into wedges
Marinate fish fillets with cooking wine, salt, and cornstarch for 15 minutes.
Heat oil in a large pot over medium heat. Sauté ginger, garlic, and white parts of green onions until fragrant.
Add sour chili paste and cook for 1 minute, stirring constantly.
Add diced tomatoes and cook until they break down, about 3 minutes.
Pour in fish stock, bring to a boil, then reduce to a simmer. Add soy sauce and sugar. Simmer for 10 minutes.
Gently slide in the marinated fish pieces. Cook until fish turns opaque, about 3-4 minutes.
Taste and adjust seasoning with salt or lime juice. Serve hot, garnished with green onion tops, cilantro, and mint. Serve with lime wedges.
Cooking Tips