Sweetlips are a type of fish that belongs to the family Haemulidae. These fish are found in various warm and tropical waters around the world, particularly in the Indo-Pacific region. They are characterized by their vibrant colors, distinctive patterns, and relatively large size compared to other reef fish.
In terms of culinary appeal, sweetlips fish are highly regarded by many seafood enthusiasts. They have firm, white, and mildly flavored flesh that is both succulent and tender when cooked properly. The flavor of sweetlips is often described as delicate and slightly sweet, hence the name “sweetlips.”
Sweetlips fish can be prepared using various cooking methods such as grilling, baking, steaming, frying, and even in soups and stews. Due to their firm texture, they hold up well to grilling and baking without falling apart.
The mild and slightly sweet flavor of sweetlips fish makes it versatile for pairing with a wide range of seasonings, herbs, and sauces. Citrus-based marinades, garlic, ginger, and fresh herbs like parsley and cilantro work well with sweetlips.
Like many other types of fish, sweetlips is a good source of lean protein and essential nutrients, including omega-3 fatty acids, which are known for their potential cardiovascular benefits. Fish like sweetlips are also low in saturated fats, making them a healthier protein option.
Sweetlips fish are enjoyed in various cuisines across the tropical regions where they are found. They might be featured in traditional dishes and modern seafood creations alike.
Sweetlips Tomato Soup
4 Servings
Ingredients
3 Tbsp. vegetable oil
2 medium shallots, finely chopped
4 garlic cloves, finely chopped
2 lemongrass stalks, bottom third only, tough outer layers removed, finely chopped
2 Thai chiles, finely chopped
3 medium tomatoes (about 1 lb.), seeds removed, coarsely chopped
1¼ lb. skinless, Signature Catch Sweetlips Cut into pieces
½ cup frozen peas
Kosher salt
2 Tbsp. fresh lime juice
1 Tbsp. (or more) fish sauce
⅓ cup coarsely chopped basil
Instructions
Step 1: Begin by heating oil in a medium-sized pot over medium heat. Incorporate shallots, garlic, lemongrass, and chiles into the pot. Stir occasionally and allow the aromatics to soften, ensuring they do not take on any color. This should take around 5 minutes. Add tomatoes to the mixture. Cook while gently smashing and stirring until the tomatoes burst, disintegrate, and the mixture slightly thickens. This usually takes about 5 more minutes.
Step 2: Pour 5 cups of cold water into the pot and bring it to a boil. Once boiling, reduce the heat to medium-low to maintain a gentle simmer for the broth.
Step 3: Introduce peas and fish into the pot. Lightly season with salt (remember that you’ll be adjusting the seasoning with fish sauce later). Cook until the fish turns opaque and is fully cooked, which generally takes around 4 minutes. Remove the pot from the heat and add lime juice and fish sauce. Taste the soup and adjust the seasoning with more salt and/or fish sauce if necessary. Finally, stir in the fresh herbs and serve the soup into bowls.
