Tenggiri Kuah Asam Pedas
Indulge in the vibrant flavors of Tenggiri Kuah Asam Pedas, a spicy and tangy fish soup that’s sure to delight your taste buds. Perfectly balancing the freshness of tenggiri (mackerel) with a medley of aromatic herbs and spices, this dish is a true culinary treasure.
Ingredients
| Quantity | Ingredient |
|---|---|
| 500 grams | Ikan tenggiri, sliced into rounds |
| 1 | Jeruk nipis, juiced |
| 2 | Tomat hijau, coarsely chopped |
| 2 stalks | Serai, bruised |
| 3 cm | Jahe, bruised |
| 4 cm | Kunyit, roasted and bruised |
| 5 | Belimbing wuluh, halved |
| 10 | Cabe rawit utuh |
| 5 | Cabe merah keriting, sliced diagonally |
| 10 | Cabe rawit, sliced diagonally |
| 1 stalk | Daun bawang, coarsely chopped |
| 750 ml | Water |
| To taste | Garam, gula, and lada bubuk |
| For the spice mix: | |
| 6 | Bawang merah, thinly sliced |
| 3 | Bawang putih, thinly sliced |
Instructions
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Prepare the Fish: Clean the tenggiri thoroughly, then marinate with the lime juice. Allow it to sit for 15 minutes before rinsing again and setting aside.
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Boil Water: In a pot, bring the water to a rolling boil.
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Sauté the Spices: In a separate pan, sauté the sliced shallots and garlic until fragrant. Add in the chilis, kaffir lime leaves, turmeric, lemongrass, and ginger, stirring until softened.
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Combine Ingredients: Transfer the sautéed spices into the boiling pot. Season with salt and sugar, then gently add the marinated fish. Allow it to cook until the soup returns to a boil.
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Add Vegetables: Introduce the belimbing wuluh and whole chilis to the pot, letting them cook until the flavors meld. Adjust the seasoning to your liking.
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Finish the Dish: Just before serving, add the green tomatoes and turn off the heat. Garnish with chopped scallions and, if desired, sprinkle with fresh basil for an extra burst of flavor.
Enjoy your Tenggiri Kuah Asam Pedas served hot, perfect for a family meal or a special gathering!
