Woku Fish Soup (Sup Woku Ikan Bawal)
This aromatic and flavorful Indonesian-style fish soup, known as Sup Woku Ikan Bawal, is an absolute delight for those who love a spicy and fragrant dish. With its bold blend of spices and the freshness of herbs, this soup brings a perfect harmony of flavors that will tantalize your taste buds. The rich, tender fish combined with the savory broth is sure to warm your soul, especially when served with steaming hot rice and crispy crackers. Ideal for a cozy meal, this recipe is packed with ingredients that are both bold and comforting.
Ingredients
| Ingredient | Quantity |
|---|---|
| Large snapper fish (ikan bawal) | 3 whole, cleaned and cut into 3 pieces |
| Tomatoes (sliced crosswise) | 3 medium-sized |
| Basil leaves (daun kemangi) | To taste |
| Scallions (daun bawang, finely sliced) | To taste |
| Lemongrass (serai, bruised) | 2 stalks |
| Fresh turmeric (kunyit, sliced) | 1-inch piece |
| Fresh ginger (jahe, sliced) | 1-inch piece |
| Fresh galangal (lengkuas, sliced) | 1-inch piece |
| Garlic cloves (bawang putih) | 4 cloves |
| Red shallots (bawang merah) | 5 cloves |
| Candlenuts (kemiri) | 2 nuts |
| Bird’s eye chili (cabai rawit, chopped) | 7 small (adjust to taste) |
| Salt | To taste |
| Palm sugar (gula jawa) | To taste |
| Cooking oil | 3 tbsp |
| Water | 1.5 liters |
Instructions
-
Prepare the Fish:
Clean the fish thoroughly, removing any innards, and cut each fish into 3 large pieces. Set aside.
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-
Prepare the Spice Paste:
Blend the garlic, red shallots, candlenuts, turmeric, ginger, and galangal into a smooth paste. You can use a mortar and pestle or a blender for this step. -
Cooking the Broth:
In a large pot or wok, heat 3 tablespoons of oil over medium heat. Add the spice paste along with the bruised lemongrass stalks. Sauté the mixture until fragrant and golden brown, which will enhance the flavor of the soup. -
Add Water and Seasonings:
Pour in about 1.5 liters of water and bring it to a boil. Add salt and palm sugar to taste, stirring to ensure that the sugar dissolves completely. -
Simmer the Fish:
Once the water is boiling, carefully add the fish pieces. Cover the pot and let the fish simmer for about 10 to 15 minutes until the fish is almost cooked through. -
Add Fresh Ingredients:
Just before the fish is fully cooked, add the sliced tomatoes, chopped bird’s eye chili, basil leaves, and sliced scallions. Let everything cook for another 3 to 5 minutes, allowing the herbs to infuse their flavors into the broth. -
Serve:
Once everything is cooked and well-seasoned, remove from heat. Serve the hot and fragrant fish soup immediately with a side of steaming white rice and crispy crackers for the perfect accompaniment.
Serving Suggestions
Sup Woku Ikan Bawal is best enjoyed hot, served alongside fragrant steamed rice and a side of crispy crackers. The soup has a delicate yet flavorful broth, rich with herbs and spices that create a wonderful depth of flavor. It pairs well with light accompaniments to balance out the richness of the fish and broth.
Tip: Adjust the spice levels to your liking by increasing or reducing the amount of bird’s eye chili (cabe rawit), depending on how spicy you like your dishes.
Nutritional Information (Per Serving)
| Nutrient | Value |
|---|---|
| Calories | ~250-300 kcal |
| Protein | 30g |
| Carbohydrates | 10g |
| Fat | 12g |
| Fiber | 3g |
| Sodium | ~500mg |
| Sugar | ~5g |
This Woku Fish Soup is a nutritious, flavorful dish that provides a good balance of protein and healthy fats from the fish, while also offering a comforting and aromatic broth full of fresh herbs and spices. Perfect for a light lunch or a hearty dinner on a chilly evening.
Enjoy your meal and feel free to share the love with family and friends! 😊
