Climbing Perch Soup Cooked With Green Mustard (Canh cá rô nấu rau cải)

1. Ingredients (2 bowls of finished product)

- Climbing Perch (Cá rô đồng): 300g

- Green mustard: 500g

- Ginger: 30g

- Fish sauce: 5g

- Ladle: 5g

2. Processing process

2.1. Prepare ingredients, cut and marinate

- Choose fresh fish of even size, wash it, keep it whole (no need to scale or cut the belly), skewer the fish on skewers, grill over charcoal until cooked, then peel off the fish scales, remove the bones from the fish meat.

- Crush the fish head bones and add 1/2 liter of water.

- Wash the green mustard, cut them into 3cm long pieces, and drain.

- Prepare the ginger, crush 1/2 of it and squeeze out the juice; Cut the remaining 1/2 into small strips.

- Meat fish marinated in fish sauce, MSG, pepper and a little ginger juice.

2.2. Process

Put the fish bone water and crushed ginger into the pot and simmer for about 10 minutes, then use a colander to filter the water and remove the residue and bones in the pot of water. After that, put the fish meat that has been removed from the bones and boil, add a little fish sauce, salt, and the ginger strips. Finally, put green mustard in and bring to a boil, skimming off the foam. When the vegetables are soft, turn off the stove.

2.3. Present

Ladle the soup into a large bowl (3/4 of the bowl), arrange the fish and vegetables and mix well.

3. Finished product requirements

- Condition: Vegetables are medium-cooked, soft, fish is not crushed; The ratio of broth and ingredients is 1/1.

- Color: Green vegetables, white fish meat, clear broth.

- Taste: has the aroma of fish meat and ginger, delicious and sweet taste.

4. Some points to note:

Choose large, thick fish to easily remove the bones. Grill fish over fire until the meat is firm.

You can put fish bones in a blender, boil and filter the water. You should use green mustard (You can also use other types of mustard to cook) to make the soup soft and sweet. When cooking, do not stir too much because the fish can break easily. Pay attention to the amount of water you add at first because green mustard often releases a lot of water when cooking.