Add some spice to your life with this fiery dish.
For hot and sour soup:
Blanch tomatoes, cool in ice water and peel. Place tomatoes in container and fill with rice-washed water.
Let sit for 1 week at room temperature to ferment.
Blend the fermented tomato with 200ml of rice-washed water.
Sauté the ginger and chive until fragrant. Add minced garlic and cook until yellow in color. Add the blended tomatoes and stir. Then add the fish stock and season with TABASCO® Habanero Sauce, chicken powder, salt, and lindera oil or lemon juice to taste. Reserve 150ml for dipping sauce.
For marinated fish:
Thinly slice bass with skin on. In a bowl, combine all ingredients and marinate for 10 minutes.
For dipping sauce:
In a bowl, combine TABASCO® Sauce with reserved hot and sour soup and stir well.
In a separate sauce bowl, combine garlic and coriander. Use a filter to strain the soup mixture into the sauce bowl.
Dip marinated fish slices into boiling hot and sour soup until cooked. Dip cooked fish slices into dipping sauce and enjoy. Other foods, such as meat, seafood, mushrooms, vegetables, dumplings and noodles, can also be cooked in the Soup and enjoyed with the Dipping Sauce.
Fish marinade can be used for different proteins, including beef, pork, lamb, chicken, or prawn.
Nutritional analysis per serving (6 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
Exclusive 150th year anniversary recipe from Tabasco.
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