Indulge in a culinary journey with our versatile Sweet and Sour Christmas Fish Soup, a delightful fusion of flavors that offers a festive twist to your holiday meals. This delectable soup boasts three variations, each catering to different preferences. The Classic Sweet and Sour Fish Soup captivates with its harmonious balance of sweet and sour notes, while the Spicy Sweet and Sour Fish Soup adds a fiery kick for those who crave a bolder taste. For those seeking a healthier option, the Light Sweet and Sour Fish Soup offers a guilt-free indulgence with its reduced sugar content. No matter your choice, this extraordinary soup is sure to warm your soul and tantalize your taste buds.
Here are our top 5 tried and tested recipes!
VIETNAMESE SWEET & SOUR SOUP (CANH CHUA)
A sweet and sour soup made with pork, catfish, and a variety of traditional Vietnamese vegetables.
Provided by Becca Du
Categories Dinner Entree Main Course
Number Of Ingredients 12
Steps:
- Add pork to a large soup pot. Cover with water until it just covers the pork. Bring to a boil and simmer for 10 minutes. Take out the pork and then throw away the water. This process cleans the pork. Rinse the pot and add the pork back. Cover the pork with fresh water until it just covers the meat. Bring to a boil.
- Add the onion and simmer for 1.5 hours. Make sure to check every 30 minutes for impurities. Scoop away any you see.
- While the soup is simmering, combine 1 cup of water and tamarind in a small saucepan. Bring to a boil and let it simmer until the tamarind dissolves.You can help speed up the process by using the back of a spoon to crush the tamarind. Pour the tamarind through a fine mesh sieve into a small bowl. Set aside.
- After simmering the soup for 1.5 hours, add the pineapple and ginger to the soup. Simmer for another 20 minutes.
- Put the catfish in and simmer for another 10 minutes until it is cooked through.
- Lastly, add the vegetables and tamarind from step 3. Bring the soup to a boil and serve with a side of white rice. Make sure to taste the soup for seasoning and add more salt if it tastes bland.
Nutrition Facts : Calories 706 kcal, Carbohydrate 22 g, Protein 61 g, Fat 41 g, SaturatedFat 15 g, Cholesterol 221 mg, Sodium 821 mg, Fiber 5 g, Sugar 16 g, ServingSize 1 serving
SWEET-AND-SOUR THAI FISH SOUP
Provided by Food Network
Time 42m
Yield 4 servings
Number Of Ingredients 17
Steps:
- In a large pot of salted, boiling water, cook rice until tender. Drain, set aside, and keep warm.
- In a food processor or blender, combine shallots, garlic, chopped cilantro, ginger, tamarind paste, anchovy, and brown sugar and puree until smooth.
- In a soup pot, combine puree, cayenne, fish sauce, and clam juice and bring to a boil. Add fish and let simmer for 5 minutes. Add rice and simmer for 2 minutes. Remove soup from the heat and stir in lettuce, radishes, and snow peas. Ladle soup into bowls and serve sprinkled with scallions, cilantro leaves, and cucumber.
CANH CHUA CA (SWEET AND SOUR FISH SOUP)
Make and share this Canh Chua Ca (Sweet and Sour Fish Soup) recipe from Food.com.
Provided by Recipe Junkie
Categories Vietnamese
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Steep tamarind paste in cold water from allowance and strain into pot.
- Or if using lime juice, add it to the water or fish stock.
- Combine liquid, sugar, tomatoes, celery and fish sauce, and simmer for 15 minutes.
- Add fish, bean sprouts and chilies and simmer for 3 minutes.
- Serve in individual soup bowls and garnish with plenty of mint, sweet basil or coriander, or all three.
- Serve with a side dip of Vietnamese Fish Sauce (nuoc cham).
Nutrition Facts : Calories 83.2, Fat 0.5, SaturatedFat 0.1, Cholesterol 21.3, Sodium 280.9, Carbohydrate 10.1, Fiber 1.3, Sugar 8.8, Protein 10.1
SWEET AND SOUR FISH
Fish is a must-have in Chinese New Year feast. In Chinese, the word "fish" sounds like "left over", which is a sign of wealth and abundance (naturally, if a family has left-over on the table, it must be pretty well-off). This particular dish is a favorite in our family. It serves 6 with no leftover
Provided by Izzy Knight
Categories Chinese
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Make criss-cross marks across the top of fillet, being careful not to cut right through the fish.
- Bring a pot of water to boil.
- While waiting for the water to boil, mix the sauce ingredients.
- Blanch the carrots, peas, and snow peas, plunging them in the boiling water for about 4 minutes, then plunge into cold water and drain.
- Add the vegetables back to the pot along with the sauce ingredients.
- Bring to a simmer and then remove from heat.
- Now for the deep frying: Heat wok and add 2 to 4 cups oil to the wok.
- While oil is heating, coat the fish with cornstarch, shaking off any extra.
- Deep-fry the fish until it is brown and crispy.
- Drain on paper towels.
- Re-heat the sauce/vegetable mix, bringing it back to a simmer.
- Serve the fish on a big plate and pour the veggies and sauce over the bed of fish.
Nutrition Facts : Calories 345.9, Fat 2.2, SaturatedFat 0.5, Cholesterol 64.6, Sodium 521.8, Carbohydrate 47.4, Fiber 3.7, Sugar 12.2, Protein 30.8
SWEET-AND-SOUR SHRIMP SOUP
Provided by Molly O'Neill
Categories one pot, soups and stews, appetizer
Time 1h30m
Yield About 7 cups
Number Of Ingredients 14
Steps:
- To make the broth, peel the shrimp, saving the shells (about 5 cups). Refrigerate the shrimp. In a heavy pot, heat the oil over high heat. When nearly smoking, add the shells, lemongrass, ginger and chili powder and toss for 3 minutes, or until the shells are toasted. Add 8 cups water and tomatoes and bring to a boil. Reduce heat and simmer uncovered for 1 hour, or until reduced by half. Strain the broth through a fine sieve, pressing down on the shells to extract liquid. (You should have 5 cups; if you have less add water to equal 5 cups.) Discard solids.
- To make the soup, return the broth to the pot. Add the sesame oil, pineapple and fish sauce and simmer, uncovered, 10 minutes. Add the scallions, lime juice, sugar, and 1 pound of the reserved shrimp. (Save the rest for another use.) Heat until the shrimp are cooked through, about 5 minutes. Season with salt and pepper, stir in the cilantro and serve.
Nutrition Facts : @context http, Calories 125, UnsaturatedFat 7 grams, Carbohydrate 10 grams, Fat 8 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 634 milligrams, Sugar 5 grams, TransFat 0 grams
Tips:
- Use the freshest fish possible. This will ensure that your soup is flavorful and delicious.
- Don't be afraid to experiment with different types of fish. White fish, such as cod or haddock, are traditional choices for Christmas fish soup, but you can also use salmon, trout, or even shellfish.
- Be careful not to overcook the fish. Overcooked fish will be tough and dry.
- Use a good quality fish stock. This will make a big difference in the flavor of your soup.
- Add plenty of vegetables to your soup. This will make it more nutritious and flavorful.
- Season your soup to taste. Be sure to taste the soup before serving and adjust the seasonings as needed.
- Serve your soup with a side of crusty bread or crackers. This will help to soak up the delicious broth.
Conclusion:
Christmas fish soup is a delicious and festive dish that is perfect for a holiday meal. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a special dish to serve at your holiday gathering, give Christmas fish soup a try. You and your guests will be glad you did!
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