Ingredients with Measurements:
- 1 lb. fish fillet, cut into bite-sized pieces
- 2 cups coconut milk
- 1 cup water
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 thumb-sized ginger, sliced
- 1 green chili pepper, sliced
- 1 red chili pepper, sliced
- 2 tablespoons fish sauce
- 1 tablespoon calamansi juice
- Salt and pepper to taste
- 1 tablespoon cooking oil
- 2 tablespoons chopped scallions for garnish
Special equipment needed: None
Step-by-step instructions:
1. Heat the cooking oil in a pot over medium heat.
2. Sauté the onion, garlic, and ginger until fragrant.
3. Add the fish fillet and cook until lightly browned.
4. Pour in the coconut milk and water. Bring to a boil.
5. Add the green and red chili peppers, fish sauce, calamansi juice, salt, and pepper. Stir well.
6. Reduce the heat and let the soup simmer for 10-15 minutes or until the fish is cooked through.
7. Taste and adjust the seasoning as needed.
8. Ladle the soup into bowls and garnish with chopped scallions.
20-30 minutes
Temperature: Medium heat
Serving size: 4-6 servings
Nutritional information:
- Calories: 320
- Fat: 23g
- Carbohydrates: 8g
- Protein: 23g
Substitutions for ingredients:
- Any white fish fillet can be used instead of the suggested fish fillet.
- Lemon juice can be used instead of calamansi juice.
- Jalapeño peppers can be used instead of green and red chili peppers.
Variations:
- Add vegetables such as spinach or bok choy for added nutrition.
- Use chicken or pork instead of fish for a different flavor.
- Add coconut cream for a richer soup.
Tips and tricks:
- Use fresh coconut milk for the best flavor.
- Do not overcook the fish to prevent it from becoming tough.
- Adjust the spiciness level by adding more or less chili peppers.
Storage instructions:
- Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup in a pot over low heat until heated through.
Presentation ideas:
- Serve the soup in a bowl with a slice of lime on the side.
Garnishes:
- Chopped scallions or cilantro can be used as a garnish.
Pairings:
- Serve with steamed rice or crusty bread.
Suggested side dishes:
- Grilled vegetables or a side salad would complement this soup nicely.
Troubleshooting advice:
- If the soup is too thick, add more water or coconut milk to thin it out.
Food safety advice:
- Make sure the fish is cooked through before serving.
Food history:
- Inulukan is a traditional Filipino dish that originated in the Bicol region.
Flavor profiles:
- This soup is creamy, spicy, and savory.
Serving suggestions:
- Serve as a main course for lunch or dinner.
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Region: Indonesian