Vietnamese · Dinner
Salted Fish and Bitter Melon Soup
A tangy, savoury Vietnamese soup built on flaked salted white fish simmered with bitter melon, tomato and dill in a light fish-stock broth. The bitterness of the melon balances the salt-cured fish, finished with scallion and a splash of fish sauce, served hot over rice.
$5
15 minsPrep
20 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
264Calories
35.4gProtein
7.8gFat
9.2gCarbs
4.2gSugar
2.8gFiber
2398mgSodium
93mgChol
1.5gSat Fat
948mgPotassium
92mgCalcium
2mgIron
2.6mcgVitamin B12
26mgVitamin C
gluten-free
low-carb
low-calorie
protein-rich
herb-salt
hidden-gems
gluten-free
low-calorie
Instructions
1
Prep
Pat the salted fish fillet dry, cut into 3 to 4 bite-sized pieces, and mince the garlic. Slice the scallion, separating whites from greens. Thinly slice the bitter melon and cut tomato into wedges.
2
Sauté
Heat oil in a small pot over medium heat, add garlic and scallion whites, and cook 30 seconds until fragrant and translucent at the edges.
3
Simmer
Add fish stock and tomato wedges, bring to a gentle simmer over medium heat, and simmer 5 minutes until tomato softens and begins breaking down at the edges.
4
Simmer
Add fish pieces and bitter melon, season with fish sauce and black pepper, and simmer over medium-low heat 8 to 10 minutes until fish turns opaque and flakes easily.
5
Plate
Stir in half the dill and scallion greens, ladle into a deep bowl, scatter remaining dill over top, and serve hot with steamed rice.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 340g340g white fish fillet, salted
- 150g150g bitter melon
- 90g90g tomato
- 480ml480ml fish stock
- 2 tbsp2 tbsp fish sauce
- 22 scallion
- 2 tbsp2 tbsp dill
- 4 cloves4 cloves garlic
- 2 tsp2 tsp vegetable oil
- 1/2 tsp1/2 tsp black pepper
