Ingredients

  • ½ kilo fish steaks, e.g. sea bass or sea bream (fish head included)
  • 4 tomatoes, cut into wedges (cherry, pomodori or other types as well)
  • 1 red chili, sliced
  • 2 spring onions, chopped
  • ½ onion (red and/or white), in rings or wedges
  • cilantro, chopped (optional)
  • ½ tsp salt
  • 1 tbsp sugar
  • 2 tbsp fish sauce
  • black pepper
  • 1½ liters of water
  • basic fish dipping sauce Nuoc cham

Preparation

  1. Bring water to the boil in a large pan and add the salt.
  2. Add the cleaned fish and sugar and bring to a boil. Remove the foam layer occasionally.
  3. Put the tomatoes in the broth and let the water boil.
  4. Turn the heat to soften and add the fish sauce, onions and chili. Taste and add additional sugar, salt or fish sauce to the soup to taste.
  5. Put the fish soup in a large bowl and garnish with chopped coriander and ground pepper.
  6. Put on the table a plate with basic fish dipping sauce. Take some fish steaks out of the soup bowl and place on the dipping sauce.