Ingredients with Measurements:
- 500g of fresh kemplang fish, cleaned and cut into pieces
- 1 onion, chopped
- 3 cloves of garlic, minced
- 2 tomatoes, chopped
- 1 lemongrass stalk, bruised
- 2 kaffir lime leaves
- 1 tsp of salt
- 1 tsp of sugar
- 1 tsp of fish sauce
- 1 liter of water
- 2 tbsp of cooking oil
- 1 red chili, sliced
- 1 lime, cut into wedges
Special equipment needed:
- None
Step-by-step instructions:
1. Heat the cooking oil in a pot over medium heat.
2. Add the chopped onion and minced garlic, and sauté until fragrant.
3. Add the chopped tomatoes, lemongrass stalk, and kaffir lime leaves, and stir for a few minutes.
4. Add the fish pieces and stir gently.
5. Pour in the water and bring to a boil.
6. Reduce the heat and let it simmer for 15 minutes.
7. Add the salt, sugar, and fish sauce, and stir well.
8. Simmer for another 5 minutes.
9. Remove the lemongrass stalk and kaffir lime leaves.
10. Serve hot with sliced red chili and lime wedges.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 150
- Fat: 8g
- Carbohydrates: 5g
- Protein: 15g
Substitutions for ingredients:
- Kemplang fish can be substituted with any white fish, such as cod or tilapia.
- Red chili can be substituted with green chili or jalapeño.
Variations:
- Add vegetables such as bok choy or spinach for a more nutritious soup.
- Use coconut milk instead of water for a creamier soup.
Tips and tricks:
- Use fresh fish for the best flavor.
- Do not overcook the fish to prevent it from becoming tough.
- Adjust the seasoning according to your taste.
Storage instructions:
- Store the leftover soup in an airtight container in the refrigerator 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 with a lime wedge on the side.
Garnishes:
- Sliced red chili and lime wedges
Pairings:
- Steamed rice
Suggested side dishes:
- Stir-fried vegetables
Troubleshooting advice:
- If the soup is too salty, add more water to dilute it.
Food safety advice:
- Make sure the fish is fresh and properly cleaned before cooking.
Food history:
- Kemplang fish is a type of fish commonly found in Indonesia and Malaysia.
Flavor profiles:
- The soup has a savory and slightly tangy flavor from the fish and lime leaves.
Serving suggestions:
- Serve the soup as a main dish for lunch or dinner.
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Region: Indonesian