Description
This sweet, sour and spicy milkfish soup is light, delicious and refreshing. It contains a mix of herbs such as lemongrass, tamarind, galangal and more cooked with sweet soy sauce and chillies.
Ingredients
Scale
- 500 gr milk fish
- 5 shallots, peeled, thinly sliced
- 2 cloves garlic, peeled, thinly sliced
- 2 big red chillies, sliced
- 3 cm galangal, sliced or bruised
- 1 lemongrass, bruised, knotted
- 2 Indonesian bay leaves (daun salam)
- 5 tbsp sweet soy sauce
- 1 tbsp tamarind extract
- Salt to taste
- 10 bird’s eye chillies
- 3 tbsp cooking oil
- 500 ml water
Instructions
- Clean and wash the fish thoroughly, cut into two to three pieces depending on the size.
- Rub the fish with lemon juice or vinegar to remove the fishy smell. Set aside.
- Heat the cooking oil in a wok over high heat, and then add shallots, garlic and sliced big red chillies. Fry for about 2 minutes.
- Add the galangal, lemongrass and Indonesian bay leaves. Fry for another 2 minutes.
- Add the water.
- Add the sweet soy sauce, tamarind extract and salt. Cook the soup base for around 10 minutes under medium heat.
- Correct the taste. The sweet, sour and salty should be balanced. Feel free to add more tamarind extract according to your preference.
- Rinse the fish under fresh cold water, and add to the soup.
- Add the bird’s eye chillies.
- Cook for another 10 minute, then turn off the heat.
Notes
- Enjoy the dish with plenty of steamed rice.
- Don’t forget to crush the chilli for an extra kick!
Keywords: Spicy, One-pot meals, galangal, herbs, lemongrass, tamarind