Ingredients with Measurements:
- 500g of fresh fish fillets, cut into bite-sized pieces
- 500g of fresh egg noodles
- 2 tablespoons of vegetable oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon of ginger, grated
- 1 tablespoon of curry powder
- 1 tablespoon of chili paste
- 1 tablespoon of tomato paste
- 1 tablespoon of soy sauce
- 1 tablespoon of fish sauce
- 1 tablespoon of sugar
- 4 cups of chicken or fish stock
- Salt and pepper to taste
- Fresh cilantro leaves for garnish
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Strainer
Step-by-step instructions:
1. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the chopped onion, minced garlic, and grated ginger. Cook for 2-3 minutes until fragrant.
2. Add the curry powder, chili paste, and tomato paste. Stir well and cook for another 2-3 minutes.
3. Add the fish fillets to the pot and stir well to coat with the spice mixture. Cook for 2-3 minutes until the fish is lightly browned.
4. Add the chicken or fish stock to the pot and bring to a boil. Reduce the heat to low and let simmer for 10-15 minutes.
5. Add the soy sauce, fish sauce, and sugar to the pot. Stir well and let simmer for another 5-10 minutes.
6. Meanwhile, cook the egg noodles according to package instructions. Drain and set aside.
7. Season the fish soup with salt and pepper to taste.
8. To serve, divide the cooked egg noodles among serving bowls. Ladle the fish soup over the noodles. Garnish with fresh cilantro leaves.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat for cooking the fish and spices
Low heat for simmering the soup
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Fat: 10g
Protein: 25g
Carbohydrates: 40g
Fiber: 3g
Sugar: 5g
Sodium: 1200mg
Substitutions for ingredients:
- Any type of firm white fish can be used instead of fresh fish fillets.
- Chicken stock can be used instead of fish stock.
- Rice noodles or any other type of noodles can be used instead of egg noodles.
Variations:
- Add vegetables such as carrots, bell peppers, or bok choy to the soup.
- Use shrimp or squid instead of fish.
- Add coconut milk for a creamier soup.
Tips and tricks:
- Use fresh fish for the best flavor.
- Adjust the amount of chili paste to your desired level of spiciness.
- Let the soup simmer for at least 10-15 minutes to allow the flavors to develop.
Storage instructions:
Leftovers can be stored 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 the noodles on the bottom and the fish soup on top. Garnish with fresh cilantro leaves.
Garnishes:
Fresh cilantro leaves
Pairings:
Serve with a side of steamed rice or crusty bread.
Suggested side dishes:
Steamed vegetables or a side salad.
Troubleshooting advice:
- If the soup is too thick, add more stock or water to thin it out.
- If the soup is too thin, let it simmer for a longer time to reduce and thicken.
Food safety advice:
Make sure to cook the fish and soup to an internal temperature of 145°F to ensure that it is safe to eat.
Food history:
Mi Kuah Ikan is a traditional Indonesian fish soup that is commonly served as a street food.
Flavor profiles:
Savory, spicy, and slightly sweet.
Serving suggestions:
Serve hot as a main dish for lunch or dinner.
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Region: Malaysian