Asam Pedas Ikan Baung (Tangy Spicy River Catfish)
Delight your taste buds with this traditional Indonesian dish, Asam Pedas Ikan Baung. The tangy, spicy flavors of this soup are perfectly balanced with the richness of river catfish, paired with the subtle sweetness of pineapple and the unique texture of okra (kacang berlendir). Follow this easy recipe to create a delicious, hearty meal that’s packed with authentic Southeast Asian flavors!
Ingredients
| Ingredients | Quantity | Description |
|---|---|---|
| River catfish (ikan baung) | 2 medium-sized fish | Cleaned, cut into pieces, and rinsed with lime juice |
| Pineapple | ½ medium | Cut into medium-sized chunks |
| Okra (kacang berlendir) | 100 grams (7 pieces) | Cleaned thoroughly |
| Water | As needed | To boil the fish and create the soup base |
| Salt | To taste | For seasoning |
| Sugar | To taste | For balance |
| Flavor enhancer (penyedap rasa) | Optional | To enhance the taste |
Spice Paste (Bumbu Halus)
| Ingredients | Quantity | Description |
|---|---|---|
| Red chilies | As needed | Adjust to your spice preference |
| Shallots | 5 cloves | Peeled |
| Garlic | 2 cloves | Peeled |
| Turmeric | 1 cm piece | Peeled and sliced |
| Ginger | 1 cm piece | Peeled and sliced |
Aromatics
| Ingredients | Quantity | Description |
|---|---|---|
| Galangal | 1 cm piece | Smashed |
| Lemongrass | 1 stalk | Cut in half and smashed |
| Kaffir lime leaves (daun jeruk) | 2 leaves | Torn |
| Bay leaves (daun salam) | 1 leaf | Torn |
| Tamarind (asam kandis) | 2 pieces | Adds tanginess |
Instructions
Preparing the Spice Paste:
- Blend the spices: In a blender or food processor, combine the red chilies, shallots, garlic, turmeric, and ginger. Add a little water to make blending easier and create a smooth paste. Set aside.
Cooking the Soup:
- Prepare the fish: Place the cleaned and cut catfish pieces in a pot or large pan.
- Add the spice paste: Pour the blended spice paste over the fish, ensuring it coats the pieces well.
- Add water: Pour enough water into the pot to cover the fish, creating the soup base.
- Bring to a simmer: Cook over medium heat for about 5 minutes to allow the fish to absorb the spices.
- Add the aromatics and seasonings: Add the galangal, lemongrass, kaffir lime leaves, bay leaf, tamarind, salt, sugar, and flavor enhancer (if using).
- Incorporate the pineapple and okra: Add the pineapple chunks and okra to the pot. Allow the soup to come to a gentle boil.
- Check for taste: Once the soup starts to boil, taste and adjust the seasoning with more salt, sugar, or tamarind, if necessary.
- Finish and serve: After the flavors have melded together, remove from heat. Serve hot with steamed rice.
Nutritional Information (Per Serving)
| Nutrients | Amount |
|---|---|
| Calories | 210 kcal |
| Protein | 25 g |
| Fat | 8 g |
| Carbohydrates | 10 g |
| Fiber | 2 g |
| Sodium | 400 mg |
This Asam Pedas Ikan Baung is a wonderfully tangy and spicy dish that will transport you straight to the heart of Indonesia. Whether you’re a seasoned cook or a beginner in the kitchen, this recipe is simple to follow, full of flavor, and sure to become a favorite in your home! Enjoy with hot, fluffy rice for the best experience!
