Bowl of Indonesian Fish Soup
(click to enlarge)

Indonesian Fish Soup


Indonesia
Serves:
Effort:
Sched:
DoAhead:  		 6 soup
**
30 min
Most		 A soup made in various parts of Indonesia, though the fish and the name may be different. It's a tasty soup and great for using up fish stock and small pieces of fish gathering in the freezer compartment.

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1
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2
2
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2
1/2
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4
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4
tt
tt
2
#
t
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oz
in
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#
T

T
c


T
Fish chunks (1)
Salt
-- Aromatics
Lemon Grass stalk
Kaffir Lime leaf (2)  
Chili Red (3)
Turmeric Leaf (4)
Shallot
Ginger
-----------
Tomatoes, ripe
Basil, Thai
Scallions
Oil
Fish Stock
Salt
Pepper
Lime Juice
Prep   -   (25 min - 20 min work)
  1. Cut FISH into bite size pices. Mix with Salt and let stand 20 minutes at room temperature or at least an hour in the fridge.
  2. Peel of the tough outer leaves of LEMON GRASS, cut off the hard root end and smash the bottom 6 inches with the smooth side of your kitchen mallet. Slice the bottom 4 inches very thin and chop fine.
  3. Roll up LIME LEAVES and TURMERIC LEAF, cut into threads and chop the threads short. Stem CHILIS, remove seeds and slice into slivers. Slice SHALLOTS very thin. Slice GINGER very thin and cut slices into slivers. Mix all with the Lemon Grass.
  4. Scald TOMATOES 1 minute in boiling water, quench in cold water, peel, core and cut into small cubes.
  5. Shred BASIL fine. Cut SCALLIONS into thin rounds. Mix.
  6. Squeeze LIME JUICE.
Run   -   (15 min)
  1. Heat OIL in a heavy bottomed pot sufficient to hold the full recipe. Fry Aromatics mix until the shallots are soft but not yet browining, then add Tomatoes and fry stirring until they are well softened.
  2. Add Fish Stock and simmer about 5 minutes.
  3. Add Fish and bring back to a simmer. Season to taste with Salt and Pepper.
  4. Stir in Basil/Scallion mix, turn off heat and stir in Lime Juice. Serve hot.
NOTES:

  1. Fish:

      Any light color ocean fish will do, and sometimes I toss in some darker fish like Scad.

  2. Kaffir Lime Leaves:

      These come 2 leaves to a stem, so this recipe needs 1 stem. For details See our Kaffir Lime page. If you don't have them, grate the zest of the limes before you squeeze them for lime juice.

  3. Chili:

      Around here we all use Fresnos, but Holland Red or similar will work fine. For details see our Asian Chilis page.

  4. Turmeric Leaf:

      Omit if you don't have any. Sometimes I do, having planted old turmeric roots in a pot. They don't really like Southern California - not hot enough and way too dry.
  5. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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