Fried Spanish Mackerel Thick Soup
Fried crispy fish and sweet soup! Tainan's finest seafood soup
Description
The absolute soul food of Tainan where chunks of 'Spanish Mackerel (Tu Tuo Yu)'—seasoned with soy/garlic and fried crispy—are sunken in a sweet/sour thick soup dissolved with bonito and cabbage sweetness.
Restaurants serving Fried Spanish Mackerel Thick Soup
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The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Spanish Mackerel(Tu Tuo Yu)
- Sweet potato flour
- Bonito flakes
- Napa cabbage
- Black vinegar
- Sugar
Instructions
- [Authentic Recipe]
- [Fried Tu Tuo Yu (Mackerel)] Cut fresh Spanish Mackerel into bite-sized blocks, season firmly with soy sauce, wine, grated garlic, and sugar. Coat with coarse sweet potato flour, deep-fry at 180°C until ultra-crispy.
- [Thick Soup] Boil pork bone broth with massive bonito flakes and roughly chopped cabbage to draw out natural sweetness.
- Season sweet and sour with soy sauce, Taiwanese black vinegar (Wu Cu), and Tainan cuisine's keystone 'generous sugar (or rock sugar)'.
- Thicken heavily with potato starch slurry, stream in beaten egg for egg drops.
- Pour soup into a bowl, top with freshly fried mackerel blocks (half-submerged in soup).
- Garnish with cilantro and a little black vinegar to finish. Putting noodles or Meifun in to make 'Tu Tuo Yu Geng Mian' is a huge staple.
Learn more Spice, substitutes, tips
Key spices
Black vinegar acidity、Garlic、Bonito dashi aroma
Substitutes at Japanese supermarkets
Spanish Mackerel or Marlin fillets
Pairing
Rouzao Fan or Migao(Sticky rice)
Trivia
[For Everyone] A signature menu everywhere in Tainan. Similar to Japanese Spanish Mackerel, but fatty and becomes surprisingly fluffy when fried. The perfect fusion of Tainan's unique 'very sweet soup', 'black vinegar acidity', and garlicky fried fish umami makes it addictive once eaten.
Eating tips & etiquette
[Unique Eating] Simultaneously enjoy the texture contrast between the 'gooey sponge-like' batter that absorbed the soup and the 'crispy part' not yet submerged!
Allergen
Seafood, Egg, Soy, Wheat (from soy sauce)