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Indonesian Fish Soup Bee Hoon Recipe

Ingredients with Measurements:
- 500g fish fillet, sliced
- 200g bee hoon (rice vermicelli)
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 inch ginger, sliced
- 2 stalks lemongrass, bruised
- 2 red chillies, sliced
- 1 tomato, chopped
- 2 tbsp vegetable oil
- 1 tbsp tamarind paste
- 1 tbsp fish sauce
- 1 tsp salt
- 1 tsp sugar
- 4 cups water
- 1 cup coconut milk
- 1 lime, cut into wedges
- handful of coriander leaves, chopped

Special equipment needed:
- None

Step-by-step instructions:
1. Soak the bee hoon in cold water for 10 minutes, then drain and set aside.
2. Heat the vegetable oil in a pot over medium heat.
3. Add the onion, garlic, ginger, lemongrass, and chillies. Saute until fragrant.
4. Add the fish fillet and tomato. Cook for 2-3 minutes.
5. Add the tamarind paste, fish sauce, salt, sugar, and water. Bring to a boil.
6. Reduce heat and let simmer for 10 minutes.
7. Add the coconut milk and bee hoon. Cook for another 5 minutes.
8. Serve hot with lime wedges and chopped coriander leaves.


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

Nutritional information:
- Calories: 350
- Fat: 15g
- Carbohydrates: 35g
- Protein: 20g

Substitutions for ingredients:
- Fish fillet: can be substituted with prawns or squid
- Tamarind paste: can be substituted with lime juice
- Coconut milk: can be substituted with evaporated milk

Variations:
- Add vegetables such as bok choy or spinach
- Use different types of fish or seafood
- Add more chillies for a spicier soup

Tips and tricks:
- Soak the bee hoon in cold water to prevent it from becoming mushy
- Use fresh fish for the best flavor
- Adjust the amount of chillies 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 medium heat until heated through.

Presentation ideas:
- Serve in individual bowls with lime wedges and chopped coriander leaves on top.

Garnishes:
- Lime wedges and chopped coriander leaves

Pairings:
- Serve with steamed rice or crusty bread

Suggested side dishes:
- Indonesian-style fried noodles or fried rice

Troubleshooting advice:
- If the soup is too sour, add more sugar to balance the flavors.
- If the soup is too salty, add more water or coconut milk.

Food safety advice:
- Make sure the fish is cooked through before serving.

Food history:
- Indonesian fish soup bee hoon is a popular dish in Southeast Asia, particularly in Indonesia and Malaysia.

Flavor profiles:
- Savory, tangy, and slightly spicy

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

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Region: Indonesian

Taste: Spicy, Savory, Tangy, Umami, Fragrant