How to cook Filipino Hot and Sour Fish Soup
- 1 whole (about 1 pound) Maya-Maya (red snapper) fish, cleaned and cut into 2-3 pieces
- 1 1/2 tablespoons cooking oil
- 3 red onions, cut into thin slices
- 1 tablespoon chopped fresh ginger
- 5 green finger chili peppers
- 4 1/3 cup chicken stock
- 2 cups water
- Grated zest of 2 lemons
- Grated zest of 3 limes
- 1/4 pound shiitake mushrooms, sliced into strips
- 5 tablespoons lime juice
- 1/4 cup patis (Filipino fish sauce)
- 2 tomatoes, cut into large dice
- 1/3 cup cilantro leaves
- In a stock pot, heat the oil over low heat. Add the onions, ginger, and chili peppers; cook, stirring occasionally.
- Add the broth and water; bring to a boil. Reduce the heat and simmer for 5 minutes.
- Stir in lemon and lime zest, and mushrooms, simmer.
- Add the lime juice, patis (fish sauce), and Maya-Maya (red snapper) fish to the soup.
- Cook until the fish is just done.
- Remove from heat and add tomato dices and cilantro leaves.
- Serve the Filipino Hot and Sour Fish Soup hot with steamed white rice.
The Filipino Hot and Sour Fish Soup
recipe very easy to prepare and so good!
This recipe for Filipino Hot and Sour Fish Soup serves/makes: 4 servings
The Filipino Hot and Sour Fish Soup recipe and the pictures are adopted from The Philippine Cookbook.
Main Ingredient: Snapper
Preparation Method: Soup/Stew