Dive into a world of flavor with this surprisingly simple and incredibly delicious Chinese Kale & Mackerel Soup, inspired by Thai culinary traditions. This recipe offers a harmonious blend of savory and slightly sweet notes, showcasing the earthy depth of Chinese kale and the richness of succulent mackerel. Forget complicated techniques; this dish is perfect for weeknight meals and requires minimal ingredients, making it both budget-friendly and incredibly satisfying. The robust broth is brimming with umami, a testament to the magic of simple cooking.
This comforting soup is packed with nutrients and healthy fats, making it a wholesome addition to any diet. The slightly bitter kale is perfectly balanced by the oily fish, creating a taste sensation that will leave you wanting more. Ready to create your own bowl of this flavorful goodness? Let's move on to the easy step-by-step instructions that will guide you through the process.
Tools Needed
- Pot
- Frying pan
- Mortar and pestle
Ingredients
- Chinese kale
- Red chili peppers: 10 (or to taste)
- Shallots: 5
- Garlic: 6 cloves
- Mackerel: 1 (or more)
- Fish sauce
- Fish sauce powder
- MSG
- White sesame seeds
- Salt: 1/2 tablespoon
Step-by-Step Instructions
Step 1. Prepare the Ingredients
- Cut the Chinese kale into bite-sized pieces. Don't cut them too long for easier eating.
- Fry the mackerel until cooked on both sides.
- Roast white sesame seeds over low heat until golden yellow. Be careful not to burn them.
- Roast the shallots, garlic, and chili peppers until fragrant and slightly charred.
- Add the roasted shallots, garlic, and chilies to a mortar and pestle and pound until finely crushed.
Step 2. Cook the Kale and Mackerel
- Boil water in a pot. Add salt once boiling.
- Add the Chinese kale to the boiling water and cook until tender.
- Remove the kale from the pot and set aside to cool.
- Remove the mackerel and set aside to cool.
Step 3. Make the Soup
- Add the crushed chili mixture, mackerel (flaked or pounded), and boiled kale to a pot.
- Season with MSG, fish sauce, and fish sauce powder to taste. Add a little fish sauce at a time, don't add too much.
- Mix well and taste-test, adjusting seasoning as needed.
Step 4. Serve
- Garnish with roasted sesame seeds.
- Serve hot.
Read more: Creamy Thai Coconut Turkey Meatballs: Easy Recipe
Tips
- Adjust the amount of chili peppers to your preferred level of spiciness.
- If the mackerel isn't fresh, use less or only one.
- Mae Rung emphasizes fish sauce more than water for the best flavor.
Nutrition
- Calories: approximately 250-350
- Fat: 10-15g
- Carbs: 15-20g
- Protein: 20-25g
FAQs
1. Can I substitute the mackerel with another type of fish?
Yes! Salmon, tuna, or even firm white fish like cod would work well. Adjust cooking time as needed depending on the fish's thickness.
2. What if I don't have Chinese kale? What can I use instead?
Other leafy greens like bok choy, spinach, or even regular kale can be used as substitutes. The flavor will be slightly different, but still delicious!
This Savory Chinese Kale & Mackerel Soup is a testament to the power of simple ingredients creating a complex and satisfying flavor profile. Enjoy this healthy and flavorful soup as a light meal, a comforting starter, or a warming addition to your culinary repertoire. We hope you enjoy this delicious and easy-to-make recipe!