Gurami Kuah Asam (Sour Gourami Soup)
Embark on a culinary journey with this delightful Indonesian dish, Gurami Kuah Asam, a tangy and fragrant sour soup featuring fresh gourami fish and a medley of aromatic ingredients. Perfect for those who appreciate a balance of spicy, sour, and savory flavors, this recipe is sure to impress and satisfy.
Ingredients:
- 1 whole fresh gourami fish
- 5 shallots, thinly sliced
- 4 cloves garlic, thinly sliced
- 1 unripe tomato, cut into 8 wedges
- 1 thumb-sized piece of ginger, thinly sliced
- 1 stalk lemongrass, bruised
- 2 kaffir lime leaves
- 1 stalk green onion, chopped
- 1 bunch basil leaves
- 1/2 lemon, juiced
- 6 red bird’s eye chilies, or more if you prefer extra heat
- Wood ear mushrooms, to taste (other mushrooms may be used as well)
- Salt, to taste
- Sugar, to taste
- Black pepper, to taste
- Water, as needed
Instructions:
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Prepare the Broth:
In a large pot, bring water to a boil. Add the sliced ginger, bird’s eye chilies, bruised lemongrass, kaffir lime leaves, shallots, and garlic. Let it simmer for a few minutes to infuse the flavors. -
Add Vegetables and Seasonings:
Add the wood ear mushrooms and green onions to the pot. Season with salt, sugar, and black pepper to taste. Allow it to simmer, adjusting the seasoning as necessary. -
Incorporate the Fish and Other Ingredients:
Gently add the fresh gourami fish into the pot, followed by the tomato wedges and basil leaves. Cook until the fish is just done, ensuring the tomato is tender but still holds its shape. -
Finish with Lemon Juice:
Stir in the freshly squeezed lemon juice. Adjust seasoning if needed. -
Serve:
Ladle the hot soup into bowls and serve immediately, garnished with additional basil if desired.
This vibrant and flavorful soup is perfect for a light yet satisfying meal. Enjoy the harmony of tangy, spicy, and savory notes in every spoonful!
