Pompano Fish & Sour Bamboo Soup

By Vicky Pham · 45 min

Ingredients

Instructions

1. Rinse the sour bamboo well with hot water and squeeze it dry.
2. Marinate the fish steaks and the sour bamboo separately with 1 teaspoon fish sauce, 1 teaspoon chicken bouillon powder, 1 teaspoon sugar, 1 teaspoon salt and ½ teaspoon MSG.
3. In a medium pot, heat 2 tablespoons vegetable oil over medium-high heat. Add 3 tablespoons minced garlic and fry until golden brown. Set aside half of the fried garlic for garnish if you like.
4. Add the marinated fish and toss it in the garlic oil for 30 seconds. Push it aside, add the marinated bamboo and cook it in the oil for 30 seconds.
5. Add 1 quart water and bring to a low simmer. Cook for 10 minutes over medium-low heat, skimming off any scum from the surface with a mesh skimmer or small spoon.
6. Add 1 large ripe tomato cut into wedges and cook for 2 minutes.
7. Season the soup to taste with 1 teaspoon fish sauce, 1 teaspoon chicken bouillon powder, 3 teaspoons sugar, 1 teaspoon salt, ½ teaspoon MSG and the juice of half a large lemon or lime.
8. Garnish with the fried garlic, sliced cilantro, basil or rice paddy herbs, and red chili peppers.

Summarized from Vicky Pham's video. Watch it for the details.

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