Ingredients with Measurements:
- 1 lb. fish fillets, cut into bite-sized pieces
- 2 cups water
- 2 cups tamarind juice
- 1 cup chopped tomatoes
- 1 cup chopped onions
- 1 cup chopped bell peppers
- 1 cup chopped celery
- 2 cloves garlic, minced
- 2 tbsp. vegetable oil
- 1 tbsp. salt
- 1 tsp. black pepper
- 1 tsp. sugar
- 1 tsp. shrimp paste
- 1 tsp. turmeric powder
- 1 tsp. dried chili flakes
- 1 stalk lemongrass, bruised
- 3 kaffir lime leaves
- 1 cup chopped fresh cilantro
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon
Step-by-step instructions:
1. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
2. Add the chopped onions, bell peppers, celery, and garlic. Sauté for 5 minutes or until the vegetables are softened.
3. Add the turmeric powder, dried chili flakes, and shrimp paste. Stir well and cook for 1 minute.
4. Add the fish fillets, salt, black pepper, and sugar. Stir well and cook for 2 minutes.
5. Pour in the water and tamarind juice. Add the lemongrass and kaffir lime leaves. Bring to a boil.
6. Reduce the heat to low and simmer for 15 minutes or until the fish is cooked through.
7. Add the chopped tomatoes and cilantro. Stir well and cook for 2 minutes.
8. Remove the lemongrass and kaffir lime leaves before serving.
Time:
Preparation time: 20 minutes
Cooking time: 25 minutes
Temperature:
Medium-high heat for sautéing, boiling, and simmering
Serving size:
4-6 servings
Nutritional information:
Calories: 200
Fat: 8g
Carbohydrates: 14g
Protein: 20g
Sodium: 1200mg
Substitutions for ingredients:
- Fish fillets: any firm white fish such as cod or halibut
- Tamarind juice: lime juice or vinegar
- Shrimp paste: fish sauce or soy sauce
- Kaffir lime leaves: lime zest or lemon zest
- Cilantro: parsley or basil
Variations:
- Add shrimp or squid to the soup.
- Use chicken or beef instead of fish.
- Add coconut milk for a creamier soup.
Tips and tricks:
- Use fresh tamarind pods to make tamarind juice.
- Bruise the lemongrass stalk by hitting it with the back of a knife to release its flavor.
- Adjust the amount of chili flakes according to your preference for spiciness.
Storage instructions:
Refrigerate the leftover soup in an airtight container for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in individual bowls and garnish with fresh cilantro.
Garnishes:
Fresh cilantro, lime wedges, sliced chili peppers
Pairings:
Steamed rice, fried noodles, or crusty bread
Suggested side dishes:
Fried tofu, stir-fried vegetables, or pickled vegetables
Troubleshooting advice:
- If the soup is too sour, add a pinch of sugar to balance the flavors.
- If the soup is too salty, add more water or tamarind juice to dilute it.
Food safety advice:
- Make sure the fish is cooked through before serving.
- Store the leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Indonesian sour fish soup, also known as "asam pedas ikan," is a popular dish in Indonesia, Malaysia, and Singapore. It is typically made with fish, tamarind juice, and various spices and vegetables.
Flavor profiles:
Sour, spicy, savory
Serving suggestions:
Serve the soup hot with steamed rice or crusty bread.
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Region: Indonesian