Dive into a culinary adventure with this vibrant and flavorful Mackerel Sour Soup recipe! This isn't your grandma's bland soup; we're talking a zesty, tangy broth brimming with the richness of mackerel and a delightful sourness that awakens the taste buds. Perfect for a light yet satisfying meal, this soup is surprisingly simple to prepare, making it ideal for both weeknight dinners and special occasions. Imagine the fragrant aroma of simmering spices mingling with the delicate taste of fresh mackerel, all enveloped in a bright, tangy broth.
This recipe balances the robust flavor of mackerel with a refreshing sourness, creating a harmonious and utterly delicious soup. Forget complicated techniques and long preparation times; this recipe focuses on simplicity and fresh ingredients to deliver a truly exceptional result. Ready to experience the magic of this Mackerel Sour Soup? Let's get started with the step-by-step instructions below.
Tools Needed
- Mortar and pestle
- Pan
- Stove
Ingredients
- Peppercorns: 1/2 tablespoon
- Coriander roots: 3
- Old ginger: 1 tablespoon (chopped)
- Thai garlic: 1 tablespoon
- Shallots: 2 tablespoons (chopped)
- Shrimp paste: 1 tablespoon
- Fresh mackerel: 5 medium-sized
- Jungle water: 1000ml
- Coconut sugar: 2 tablespoons
- Tamarind juice: 4 tablespoons
- Fish sauce: 2 tablespoons
- Sliced ginger: 2 handfuls
- Spring onions: 2 stalks (chopped)
- Chinese celery: 2 stalks (chopped)
Step-by-Step Instructions
Step 1. Prepare the Aromatic Paste
- peppercorns, coriander roots, ginger.
- Add Thai garlic and shallots, pound until finely mixed.
- Add shrimp paste and mix well. Set aside.
Step 2. Boil the Mackerel and Broth
- Add water to wash the mackerel.
- In a pan, add jungle water, curry paste, and water used to rinse the mortar. Boil.
- Add coconut sugar, tamarind juice, and fish sauce. Mix well.
- Add 5 fresh mackerels (cleaned and scored). Boil until cooked (check the eyes; cooked mackerel will have white eyes).
Step 3. Add Vegetables and Simmer
- Add sliced ginger, spring onions, and Chinese celery. Boil until vegetables are wilted.
Step 4. Serve
- Turn off the heat and serve.
Read more: Thai Mussel Pie Tee: Michelin-Starred Amuse-Bouche Recipe
Tips
- If the soup gets too salty, don't stir it too much.
- Remove any bubbles that form on the surface.
- The taste will be sour first, then sweet and salty, with a hint of ginger.
- Serve hot with rice.
Nutrition
- N/A
FAQs
1. Can I substitute the mackerel with another type of fish?
Yes! Salmon, cod, or even canned tuna would work well, though the flavor profile will change slightly. Adjust the cooking time as needed depending on the fish's thickness.
2. What if I don't have tamarind paste? What can I use instead?
You can substitute tamarind paste with lime juice (about 2-3 tablespoons) and a pinch of sugar to achieve a similar sourness. Rice vinegar also works.
3. Can I make this soup ahead of time?
Yes, this soup tastes even better the next day! Store it in an airtight container in the refrigerator for up to 3 days.
This Mackerel Sour Soup recipe is a testament to the magic of simple ingredients combined with a dash of creativity. Enjoy the delightful balance of flavors and textures, and don't be afraid to experiment with your own additions to personalize this delicious dish. We hope you savor every spoonful!