Ingredients with Measurements:
- 500g fish fillet (any white fish)
- 1 onion, sliced
- 2 garlic cloves, minced
- 2 red chillies, sliced
- 2 tomatoes, chopped
- 2 tablespoons tamarind paste
- 2 tablespoons asam gelugur (dried Garcinia fruit)
- 1 teaspoon salt
- 1 teaspoon sugar
- 4 cups water
- 2 tablespoons oil
Special equipment needed:
- None
Step-by-step instructions:
1. Heat the oil in a pot over medium heat. Add the onions, garlic, and red chillies. Saute for 2-3 minutes until fragrant.
2. Add the chopped tomatoes and cook for another 2-3 minutes until they start to soften.
3. Add the tamarind paste, asam gelugur, salt, sugar, and water. Stir well and bring to a boil.
4. Reduce the heat to low and let the soup simmer for 10-15 minutes.
5. Add the fish fillet to the soup and let it cook for 5-7 minutes until the fish is cooked through.
6. Serve hot with steamed rice.
- Time:
Preparation time: 10 minutes
- Cooking time: 25 minutes
Temperature:
- Medium heat for sauteing
- Low heat for simmering
Serving size:
- 4 servings
Nutritional information:
- Calories: 200
- Fat: 10g
- Carbohydrates: 10g
- Protein: 20g
Substitutions for ingredients:
- Tamarind paste can be substituted with lime juice or vinegar.
- Asam gelugur can be substituted with dried tamarind.
Variations:
- Add vegetables like okra, eggplant, or spinach to the soup.
- Use prawns or squid instead of fish.
Tips and tricks:
- Use fresh fish for the best flavor.
- Adjust the amount of tamarind paste and asam gelugur to your taste.
- Garnish with fresh herbs like coriander or parsley.
Storage instructions:
- Store leftover soup in an airtight container in the fridge for up to 3 days.
Reheating instructions:
- Reheat the soup on the stove over low heat until heated through.
Presentation ideas:
- Serve the soup in a bowl with a spoon and fork.
Garnishes:
- Fresh herbs like coriander or parsley.
Pairings:
- Serve with steamed rice.
Suggested side dishes:
- Stir-fried vegetables or a salad.
Troubleshooting advice:
- If the soup is too sour, add more sugar to balance the flavor.
- If the soup is too thick, add more water.
Food safety advice:
- Make sure the fish is cooked through before serving.
Food history:
- Asam gelugur is a popular ingredient in Southeast Asian cuisine, especially in Malaysia and Indonesia.
Flavor profiles:
- Sour and tangy with a hint of sweetness.
Serving suggestions:
- Serve hot with steamed rice.
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Region: Malaysian