Hello friends. I'm back in my kitchen today after birthdays and Christmas and today I want to introduce you to a dish that might be new to you. Because their ingredients have an extra type of flower that only grows in the west of Vietnam.
This Common sesban flower only grows along rivers and lakes. The flowering season of Common sesban is the flood season in my country. Every time I cook this fish and sour soup with this common sesban, I remember when I was a kid, or followed my grandparents on a small boat, roaming the rivers, catching fish and crabs. Then when the boat reached the part where there were many common sesban trees growing wild along the river, we stopped and filled my grandmother's conical hat with them. That day reminds me of the peaceful, innocent days that I used to have. The years with my grandparents, how I had a perfect childhood.
Materials needed:
- Red tilapia: 1 fish
- Common sesban flowers; 300g
- Red onion, garlic, chilli
- Tamarind is used to cook sour soup
- Culantro: 10g
- Water lily: 300gr
- Tomatoes: 2 fruits
- Okra; 100g
- Pineapple: 1/4 fruit
- Limnophila aromatics: 5gr
- Specialized mint stalks for cooking sour soup; 3-4 plus
- Spices: salt, sugar, fish sauce, cooking oil.
How to do this:
Step 1: Clean red tilapia, wash with salt water once, then continue to add vinegar to a little more wash for 2 minutes, then rinse with cold water. When you hold the shark in your hand, it's no longer slippery, then stop. (This part is very important because if the fish is not washed, it will affect the food when it is processed, making the dish fishy.)
Step 2: Common sesban flowers: Remove the hard branches and leaves, take only the flowers, then soak in dilute salt water for 5 minutes, then rinse with water and drain.
Step 3: Colocasia gigantea, use a knife to remove the outer green skin, then cut into pieces, wash with water and drain.
Step 4: Wash: Tomatoes, okra, pineapple. Then cut into bite-sized pieces, set aside.
Step 5: Processing fish. Eliminate the fishy smell of fish completely by. Put the pan on the stove, when the pan is hot, add cooking oil, then add 2 slices of ginger and fry the ginger until fragrant, then put the red tilapia in the pan. Fry the fish until golden brown on both sides. Then stop.
Step 6: Finely mince the purple onion and garlic, then put the pan on the stove, add 2 tablespoons of cooking oil, stir until fragrant and they turn light yellow, add pineapple and stir until fragrant. fragrant, continue to add tomatoes and stir for 1 minute.
Step 7: Add 2 litres of water to the pot and add the pre-prepared red tilapia, add tomatoes and pre-processed pineapples and cook for 15 minutes.
Step 8: Tamarind to cook sour soup is very important, an indispensable spice in this dish. Put the tamarind in a bowl, then add hot water, mash it until it dissolves, then use a sieve to get the water, then add it to the pot of cooking soup.
Step 9: After 15 minutes, when the fish is cooked, add Colocasia gigantea, okra and cook for another 5 minutes, then add common sesban flowers and cook for another 5 minutes, then turn off the heat and season the soup. 4 tablespoons sugar, 3 tablespoons fish sauce, half a teaspoon of salt. Until you taste and feel the sour and sweet taste, stop.
Step 10: Cut coriander into small pieces, then add to the last pot of soup, making the soup more delicious.
Finally, take it out into a bowl and eat it with rice.
This post is 100% written by me, and the pictures are taken by me with my iPhone 7. Thank you for taking the time to read my post, I hope it helps you to relieve some stress at work and feel comfortable reading them. Wishing you a lot of health and joy in life. If you like you can reblog to let everyone know about this post. Thanks a lot.😊!