Type of roadside weeds likened to “ground ginseng,” combined with this ingredient creates a delicious dish.

In the past, purslane was a common weed that grew around empty spaces in parks or residential areas… The leaves of purslane are small, refreshing green and slightly sour. Although it is just a plant that grows by the roadside, you can use this ingredient to cook many delicious dishes.

Especially, purslane has many health benefits such as cooling, detoxifying, healing bruises, and antiseptic… many places also use it to treat burns and achieve unexpected results. In addition to dishes like straw mushroom cooked with purslane leaves, and barramundi soup cooked with purslane leaves… you can also learn how to cook sour fish soup with purslane leaves.

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1. Ingredients for cooking sour fish soup

– Tomatoes: 2 fruits

– Barramundi fish: 300 grams

– Purslane leaves: 200 grams

– Chili: 2 fruits

– Fresh lemongrass: 2 stalks

– Spring onion

– Seasonings: Cooking oil, sugar, chili, salt, fish sauce

2. Steps to cook sour fish soup

Step 1: Prepare the ingredients

– After buying the barramundi fish, you need to wash it and remove the head and tail. Then wash the fish several times with clean water to remove impurities.

– Wash the purslane leaves, drain them.

– Peel the tough skin of the lemongrass, then crush and cut it into 3cm pieces.

– Remove the rotten leaves, faded leaves of the spring onion, then wash them and cut them into about 2cm pieces.

– Wash the tomatoes, remove the head and slice them.

– Wash the chili, remove the stem and slice them.

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Step 2: Marinate the barramundi fish

– Take a large bowl, put the barramundi fish in it and marinate with 1 teaspoon of fish broth powder and ½ teaspoon of chili powder.

– Marinate the fish with spices for about 20 minutes for the fish to absorb the flavors and become flavorful when cooking.

Step 3: Cook the sour fish soup

– Place a pot on the stove, add a little cooking oil and heat it. Then add the lemongrass and stir-fry until fragrant, then add the tomatoes and stir-fry together.

– Season the pot with ½ teaspoon of salt, 1 teaspoon of sugar, and about 1.2 liters of water. When the soup is boiling, slowly add the marinated barramundi fish and cook together.

– Cook for about 20 minutes until the fish is tender, then add the spring onion and fresh chili and stir-fry together.

– Wait until the soup boils, then turn off the heat and add the purslane leaves. Because the purslane leaves are thin, they cook quickly, so you should not leave them in the pot for too long to avoid the soup becoming too strong and the leaves losing their beautiful color.

After cooking, the sour fish soup will have a very attractive color. When eating, you will feel the mild sour taste combined with tender, sweet and fragrant barramundi fish and the distinctive fragrance of lemongrass. The best way to enjoy the sour fish soup is to eat it with hot rice.

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3. Notes when cooking sour fish soup

– When choosing fresh barramundi fish, you should choose ones with intact heads and tails, and the surface of the fish skin should still retain a shiny silver color.

– When stir-frying tomatoes, you should add a little salt to help soften them and enhance the flavor.

– Puraslane leaves contain a high content of substances such as oxalic acid, potassium oxalate… so you should not eat too much to avoid kidney or bladder stones. In addition, pregnant women should not eat purslane leaves.

The post https://meo.tips/food-receipt/type-of-roadside-weeds-likened-to-ground-ginseng-combined-with-this-ingredient-creates-a-delicious-dish/ appeared first on Meo.tips.

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