Soup > Asian Soups > Indonesian

Ichang Papeda Soup Recipe

Ingredients with Measurements:
- 1 pound of fish fillet (any white fish)
- 2 cups of Ichang papeda flour
- 6 cups of water
- 2 cloves of garlic, minced
- 1 onion, chopped
- 1 tablespoon of vegetable oil
- Salt and pepper to taste
- 1 tablespoon of lime juice
- 1 tablespoon of chopped cilantro

Special equipment needed:
- Large pot
- Wooden spoon
- Whisk

Step-by-step instructions:

1. In a large pot, bring 6 cups of water to a boil.
2. Add the Ichang papeda flour to the pot and whisk until smooth.
3. Reduce the heat to low and let the mixture simmer for 10 minutes, stirring occasionally.
4. In a separate pan, heat the vegetable oil over medium heat.
5. Add the garlic and onion to the pan and sauté until the onion is translucent.
6. Add the fish fillet to the pan and cook for 5 minutes, or until the fish is cooked through.
7. Add the fish mixture to the pot with the Ichang papeda mixture.
8. Stir to combine and let simmer for an additional 10 minutes.
9. Add salt and pepper to taste.
10. Stir in the lime juice and chopped cilantro.
11. Serve hot.


Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Low heat
Serving size:
4 servings

Nutritional information:
Calories: 210
Fat: 5g
Carbohydrates: 25g
Protein: 18g
Sodium: 350mg

Substitutions for ingredients:
- Any white fish can be used instead of fish fillet.
- Lemon juice can be used instead of lime juice.
- Chopped parsley can be used instead of cilantro.

Variations:
- Add diced tomatoes to the soup for a different flavor.
- Add coconut milk to the soup for a creamier texture.
- Add diced potatoes to the soup for a heartier meal.

Tips and tricks:
- Whisk the Ichang papeda flour thoroughly to avoid lumps.
- Use a wooden spoon to stir the soup to avoid sticking to the pot.
- Adjust the amount of water depending on the desired thickness of the soup.

Storage instructions:
Refrigerate in an airtight container for up to 3 days.

Reheating instructions:
Reheat on the stove over low heat until heated through.

Presentation ideas:
Serve in a bowl with a sprinkle of chopped cilantro on top.

Garnishes:
Chopped cilantro

Pairings:
Steamed rice

Suggested side dishes:
Grilled vegetables

Troubleshooting advice:
- If the soup is too thick, add more water.
- If the soup is too thin, add more Ichang papeda flour.

Food safety advice:
- Make sure the fish is cooked through before adding it to the soup.
- Store leftovers in the refrigerator within 2 hours of cooking.

Food history:
Ichang papeda is a type of flour made from the bark of the Ichang lemon tree. It is commonly used in Indonesian cuisine to make soups and stews.

Flavor profiles:
The soup has a tangy and slightly sour flavor from the Ichang papeda flour and lime juice. The fish adds a savory flavor to the soup.

Serving suggestions:
Serve hot with steamed rice and grilled vegetables.

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Region: Indonesian

Taste: Spicy, Tangy, Sour, Herbal, Umami