Tangy Tamarind Salmon Belly Soup Recipe

酸辣罗望子三文鱼肚汤食谱

4.8

这款酸辣罗望子三文鱼肚汤能让您体验到酸辣可口的味道。这道令人舒心的菜肴以鲜嫩的三文鱼肚为特色，在浓郁的罗望子汤中炖煮，并加入蔬菜和香草的新鲜味道。这款汤非常适合寒冷的天气，或者当您想吃一些营养丰富、充满风味的食物时，它能将菲律宾的鲜美风味带到您的餐桌上。

Ingredients:

  • 500克三文鱼肚，切成小块
  • 1.5升水
  • 3 汤匙 罗望子酱
  • 2 个西红柿，切成四瓣
  • 1 个洋葱，切片
  • 1 根萝卜，切片
  • 1 个茄子，切碎
  • 100 克青豆，切块
  • 100克菠菜叶
  • 2 汤匙 鱼露
  • 盐和胡椒，调味
  • 新鲜辣椒片，用于装饰（可选）
  • 蒸米饭，供食用

Instructions:

  1. Prepare the Tamarind Broth
    1 Prepare the Tamarind Broth

    In a large pot, bring water to a boil. Add the tamarind paste, tomatoes, and onions, and let it simmer until the vegetables are soft. Use the back of a spoon to mash the tomatoes, releasing their juices into the broth.

  2. Add Vegetables and Salmon Belly
    2 Add Vegetables and Salmon Belly

    Add the daikon, eggplant, and green beans to the pot. Simmer until the vegetables are tender, then add the salmon belly pieces. Cook gently until the salmon belly is just cooked through and tender.

  3. Finish and Serve
    3 Finish and Serve

    Add the spinach and season the soup with fish sauce, salt, and pepper to taste. Let it simmer for a few more minutes until the spinach wilts. Serve the soup hot, garnished with fresh chilli slices if desired, and accompanied by steamed rice.

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