Sour and Spicy Fish Soup

Hey there, Foodie! Today, I’m taking you on a flavorful journey to the heart of Indonesia with one of our most beloved dishes: Sour and Spicy Fish Soup. As an Indonesian, this dish holds a special place in my heart, and let me tell you why.

First off, let’s talk history. This soup has been simmering in Indonesian kitchens for generations, passed down from grandmothers to mothers, and now to us. It’s a dish that’s deeply rooted in tradition and culture, often enjoyed during family gatherings and special occasions.

But what exactly makes this soup so irresistible? Well, aside from its vibrant flavors, it’s also packed with goodness. The tender fish, paired with tangy tamarind (sometimes we use another sour source such as: Asam Gelugur, Asam Potong) and fiery chilies (cable rawit), not only tantalizes the taste buds but also provides a healthy dose of collagen, perfect for nourishing the body.

In fact, Sour and Spicy Fish Soup is a favorite among post-partum women in Indonesia, thanks to its rich collagen content, believed to promote healing and rejuvenation.

So, whether you’re craving a taste of Indonesia or simply looking to warm your soul with a hearty bowl of soup, this recipe is sure to hit the spot.

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Sour and Spicy Fish Soup

Author: KamyCooks Cuisine: SouthEast Asia Courses: Appetizer, Lunch and Dinner

Difficulty: Beginner Prep Time 15 mins Cook Time 30 mins Total Time 45 mins

Servings: 3

Best Season: Suitable throughout the year

Description

Dive into the vibrant flavors of Indonesia with this Sour and Spicy Fish Soup. Tender white fish simmered in a tangy sour broth, infused with fiery chilies and aromatic spices, this dish is a celebration of Indonesian culinary heritage and nourishment.

Ingredients

Servings

• 500 gr White Fish (wash and drizzle with lime juice and salt)
• 600 ml Water
• 6 pcs Shallot (sliced thinly)
• 3 pcs Garlic Cloves (sliced thinly)
• 1 slice Ginger (mashed lightly)
• 1 slice Galanggal (mashed lightly)
• 2 pcs Lemongrass (mashed lightly)

• 5 pcs Red chili (cut into two pieces, add more if you like it more spicy)

• 10 pcs Cabe Rawit (optional, only if you like it spicy)

• 3 pcs Bay Leaves

• 3 slices Asam Gelugur (Garcinia atroviridis) (another option: 3 Tbsp tamarind water)

• 1 Spring Onion (slice into 1 inch size)

• 3 pcs Tomato (slice into 6-8 cuts)

• 1 tsp Mushroom seasoning

• 1 Tbsp salt

• 1 tsp pepper

Note

• Cook this recipe at low heat.
• Use fresh ingredients for better taste
• After cooking, wait for at least 15 minutes for better taste

Keywords: fish, white fish, soup