贵州酸辣鱼汤
A warming and tangy fish soup commonly found at street stalls in Guizhou, featuring fresh fish simmered in a sour and spicy broth with tomatoes and pickled chilies. Perfect for autumn evenings, this dish captures the bold flavors of Guizhou cuisine.
准备时间 Prep
20 分钟 min
烹饪时间 Cook
30 分钟 min
份量 Serves
4 人份 servings
总时长 Total
50 分钟 min
fresh white fish fillets (such as carp or tilapia)
cut into chunks
cooking oil
vegetable or rapeseed oil
garlic
minced
ginger
sliced
scallions
white parts chopped, green parts for garnish
tomatoes
chopped
pickled chili paste
or to taste
black rice vinegar
or to taste
salt
or to taste
white pepper powder
or to taste
chicken or fish stock
or water
tofu
cut into cubes (optional)
wood ear mushrooms
soaked and sliced (optional)
Season fish chunks with a pinch of salt and white pepper, set aside.
Heat oil in a large pot over medium heat. Add garlic, ginger, and white parts of scallions, stir-fry until fragrant.
Add pickled chili paste and stir-fry for 1-2 minutes to release aroma.
Add chopped tomatoes and cook until they soften and release juice.
Pour in stock or water, bring to a boil, then reduce to a simmer.
Add fish chunks and tofu (if using). Simmer gently for 5-7 minutes until fish is cooked through.
Season with black rice vinegar, salt, and white pepper to taste.
Garnish with chopped scallion greens and serve hot.
Cooking Tips