Enhance your evening meal with a tangy fish and bamboo shoot soup.

Adding a fish and bamboo shoot soup to your evening meal brings a subtle sourness, with each bite of bamboo shoot soaking up the flavors, blending with the oil and fat from the fish, making it irresistibly delicious, isn't it?

Part 1: Prepare the ingredients

- 1 cleaned and chopped carp (or head, tail of trout, carp as desired)

- 1 plate of pickled bamboo shoots

- 2 tomatoes

- A handful of scallions, sliced

- 1 teaspoon of chili powder

- 1 teaspoon of minced garlic

- 1 teaspoon of tamarind powder

- Seasoning: fish sauce, salt, pepper, seasoning powder

- Broth or boiling water

Part 2: Cooking Method

Step 1:

Slice the bamboo shoots into strips and rinse them thoroughly. Cut the tomatoes into wedges. Clean the fish, pat dry, and sprinkle with a little salt to ensure it stays intact while frying.

Step 2:

Heat a pan on the stove and add 1-2 tablespoons of cooking oil. Once the oil is hot, fry the fish until golden on both sides, then transfer to a plate.

Step 3:

In the same pan, sauté the garlic until fragrant, then add the tomatoes and cook until softened. Next, add the pickled bamboo shoots and stir-fry briefly before seasoning with spices and tamarind powder to taste.

Add the partially fried fish to the pan and pour in the broth or boiling water. Bring to a boil for a few minutes. Adjust seasoning to taste, ensuring the soup has the desired level of sourness.

Finally, sprinkle sliced scallions and a dash of pepper over the soup, then ladle the fish and bamboo shoot soup into bowls and enjoy while hot.

Wishing you and your family a delicious meal with this sour fish and bamboo shoot soup recipe!

Source: eva

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