贵州酸辣鱼汤
A vibrant and tangy fish soup from Guizhou, featuring tender fish fillets in a fiery red broth infused with pickled chilies and tomatoes. This street food staple is served with fresh herbs and rice, capturing the essence of summer with its bold, sour-spicy flavors.
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 fillets
or tilapia, sliced into bite-sized pieces
pickled sour chilies
Guizhou-style, roughly chopped
tomatoes
ripe, diced
fermented chili paste
e.g., Guizhou suanla jiang
ginger
julienned
garlic
minced
spring onions
white parts sliced, green parts for garnish
chicken stock
or water
cooking oil
e.g., rapeseed oil
sugar
salt
cilantro
roughly chopped
lime
cut into wedges
rice vermicelli
cooked according to package directions
dried red chilies
optional, for extra heat
Marinate fish fillets with a pinch of salt and set aside for 10 minutes.
Heat oil in a wok or large pot over medium-high heat. Add ginger, garlic, and white parts of spring onion, stir-fry until fragrant (about 30 seconds).
Add pickled sour chilies and fermented chili paste, stir-fry for 2 minutes until the oil turns red.
Add diced tomatoes and cook until they soften and release juice, about 3 minutes.
Pour in chicken stock, bring to a boil, then reduce heat and simmer for 15 minutes to allow flavors to meld.
Season the broth with sugar and salt to taste. If using dried red chilies, add them now.
Gently slide the fish fillets into the simmering broth. Cook for 3-4 minutes until fish is just cooked through.
To serve, divide cooked rice vermicelli into bowls. Ladle the soup and fish over the noodles. Garnish with spring onion greens and cilantro. Serve with lime wedges on the side.
Cooking Tips