Chueotang

Ingredients - Serves 4

• Cilantro - 1/4 cup, chopped
• Green onions - 2, chopped
• Water - 6 cups
• Salt - To taste
• Fish sauce - 1 tablespoon
• Soy sauce - 2 tablespoons
• Red chili pepper flakes - 2 tablespoons
• Green chili peppers - 2, sliced
• Onion - 1 medium, sliced
• Garlic - 4 cloves, minced
• Ginger - 1-inch piece, sliced
• Mudfish - 2 pounds, cleaned and gutted

Let's Get Started

1. In a large pot, add the mudfish, ginger, garlic, onion, green chili peppers, red chili pepper flakes, soy sauce, fish sauce, salt, and water.
2. Bring the pot to a boil, then reduce the heat and simmer for 30 minutes, or until the mudfish is cooked through and tender.
3. Remove the mudfish from the pot and carefully debone it. Flake the fish meat and set aside.
4. Using a blender or immersion blender, blend the soup until smooth.
5. Return the flaked fish meat to the pot and simmer for an additional 10 minutes.
6. Serve the chueotang hot, garnished with chopped green onions and cilantro.

Dietary Info

• Dish Type: Soup
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Calories: 350
• Fat: 12g
• Carbs: 25g
• Protein: 20g
• Sodium: 1200mg
• Sugar: 5g