Soup > Asian Soups > Malaysian

Bambangan Fish Soup Recipe

Ingredients with Measurements:
- 500g of fresh fish (any white fish will do)
- 1 cup of sliced bambangan (wild mango)
- 1 onion, chopped
- 3 cloves of garlic, minced
- 1 thumb-sized ginger, sliced
- 2 stalks of lemongrass, bruised
- 2 cups of water
- 1 cup of coconut milk
- Salt and pepper to taste
- 2 tablespoons of cooking oil
- 1 red chili, sliced (optional)
- 1 lime, cut into wedges

Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or ladle
- Knife and cutting board

Step-by-step instructions:

1. Heat the cooking oil in a large pot or Dutch oven over medium heat. Add the chopped onion, minced garlic, and sliced ginger. Saute until fragrant.

2. Add the sliced bambangan and lemongrass. Stir for a few minutes until the bambangan is slightly softened.

3. Pour in the water and bring to a boil. Reduce the heat to low and let it simmer for 10 minutes.

4. Add the fish and coconut milk. Simmer for another 10 minutes or until the fish is cooked through.

5. Season with salt and pepper to taste. Add sliced chili if desired.

6. Serve hot with lime wedges on the side.


- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat for sauteing
- Low heat for simmering
Serving size:
- 4 servings

Nutritional information:
- Calories per serving: 250
- Total fat: 15g
- Cholesterol: 50mg
- Sodium: 500mg
- Total carbohydrates: 10g
- Protein: 20g

Substitutions for ingredients:
- If bambangan is not available, you can use green mango or tamarind as a substitute.
- You can use any white fish such as tilapia, cod, or haddock.

Variations:
- You can add vegetables such as spinach, bok choy, or green beans to make it more nutritious.
- You can also add shrimp or squid for a seafood twist.

Tips and tricks:
- Use fresh fish for better flavor and texture.
- Bruise the lemongrass by hitting it with the back of a knife to release its flavor.
- Adjust the amount of chili according to your preference.

Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- Reheat in a pot over low heat until heated through.

Presentation ideas:
- Serve in individual bowls and garnish with sliced chili and cilantro.

Garnishes:
- Sliced chili
- Cilantro

Pairings:
- Steamed rice
- Crusty bread

Suggested side dishes:
- Green salad
- Grilled vegetables

Troubleshooting advice:
- If the soup is too thick, add more water or coconut milk to adjust the consistency.
- If the soup is too sour, add a pinch of sugar to balance the flavor.

Food safety advice:
- Make sure to cook the fish thoroughly to avoid foodborne illnesses.
- Store leftovers properly in the refrigerator to prevent spoilage.

Food history:
- Bambangan is a wild mango that is native to Borneo, Malaysia. It is commonly used in traditional dishes such as soups and curries.

Flavor profiles:
- The soup has a tangy and slightly sweet flavor from the bambangan, with a hint of lemongrass and ginger.

Serving suggestions:
- Serve hot as a main dish for lunch or dinner.

Related Categories

Cooking Method: N/A

Course Type: N/A

Dietary: N/A

Ingredient: N/A

Meal type: N/A

Occassion: N/A

Region: N/A

Taste: Spicy, Tangy, Sour, Savory, Umami