Fish in Hot and Sour Soup

Suāntāng Yú is the crown jewel of Southeast Guizhou (Qiandongnan) Miao cuisine. Fresh fish is poached in a brilliant red sour soup made from fermented tomato-chili base. The soup is tangy, spicy, and deeply satisfying. Each Miao village has its own recipe, passed down through generations.

食材清单

• 1 whole fish (grass carp or carp, about 1 kg)
• Sour soup base: 200 g fermented tomato-chili paste (suan tang)
• Sour soup base: 1 liter water
• Sour soup base: 3 slices ginger
• Sour soup base: 1 tbsp pickled chili
• Vegetables: 200 g tofu (cut into blocks)
• Vegetables: 100 g wood ear mushrooms
• Vegetables: Bean sprouts
• Vegetables: Cilantro
• Seasoning: 1 tbsp fish sauce
• Seasoning: White pepper

制作步骤

1. 1. Wash and clean the fish
2. 2. Add enough water to the pot, add fish in sour soup and ginger slices
3. 3. After the fire is boiled, skim off the foam.
4. 4. Add tomatoes, peppers and garlic, reduce heat and simmer for 1 hour
5. 5. Add salt to taste
6. 6. Serve in a bowl and sprinkle with chopped green onion.