Hot and Sour Seafood Soup Recipe(Ikan Asam Pedas Recipe) |
Ingredients: |
1 whole fish, about 1 kg, cleaned and cut into roughly equal slices, use red mullet, snapper or mackerel salt to taste Freshly crushed black pepper to taste 1 liter (4 cups) chicken stock 4 medium tomatoes, skinned, seeded and cut into wedges 2 salam leaves, finely sliced Spice mixture: 3 tablespoons vegetable oil 60 g red chilies, halved, seeded and sliced 80 g shallots, peeled and sliced 40 g garlic, peeled and sliced 2 stalks lemon grass, bruised and finely sliced (use only the bottom tender inner part) 30 g galangal, peeled and cut into fine strips 30 g turmeric, peeled and finely sliced 30 g ginger, peeled and finely sliced 12 sprigs lemon basil, roughly sliced 10 blimbing (belimbing), halved and sliced |
Method: Season fish with salt and pepper to taste, then refrigerate or set aside in a cool place until needed. Prepare spice mixture. Heat oil in a heavy saucepan. Add all ingredients and sauté over medium heat for 2 minutes or until fragrant. Season spice mixture to taste with salt and pepper, then add stock. Bring to the boil and simmer for 1 minute. Lower fish into stock mixture, return to a simmer and poach fish at just below 80°C for 5 minutes. Carefully remove fish from saucepan and arrange in one large serving bowl or divide among individual serving ones. Finally, add tomatoes to soup and return to a simmer. Adjust seasoning to taste with more salt and pepper, if necessary. Ladle soup over fish, sprinkle salam leaves over to garnish and serve. |
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