Sup Ikan Gurami ala Ummu Rasya: A Heartwarming Indonesian Fish Soup
Indulge in the aromatic and flavorful Sup Ikan Gurami ala Ummu Rasya, a delightful Indonesian fish soup that celebrates the rich traditions of home cooking. This dish, featuring the succulent Gurami fish, is infused with fresh herbs and spices, making it not just a meal, but a warm hug in a bowl. Perfect for family gatherings or cozy evenings at home, this recipe will surely become a cherished favorite.
Ingredients
| Ingredient | Preparation |
|---|---|
| 1 kg ikan gurami | Cleaned and cut to your preferred size |
| 2 large carrots | Cleaned and sliced according to preference |
| 1 bunch of kemangi (Thai basil) | Cleaned and leaves separated |
| 3 green tomatoes | Cleaned and chopped |
| 1 red tomato | Cleaned and chopped |
| 7 shallots | Ground into a paste |
| 5 cloves of garlic | Ground into a paste |
| 2 stalks of lemongrass | Bruised (geprak) |
| 1 piece of ginger | Bruised (geprak) |
| 1 piece of galangal (lengkuas) | Bruised (geprak) |
| 3 bay leaves | |
| To taste: sugar, salt, and ground pepper | |
| Oil for sautéing | |
| Water | As needed |
Instructions
| Step | Description |
|---|---|
| 1 | Start by marinating the cleaned and cut ikan gurami with lime juice and salt. Allow it to sit for about 30 minutes to help eliminate any fishy odors and enhance the flavors. |
| 2 | In a large pot, heat a sufficient amount of oil over medium heat. Add the ground garlic and shallots, sautéing until they release a fragrant aroma. This base will set the foundation for your soup’s depth of flavor. |
| 3 | Next, introduce the bruised ginger, lemongrass, galangal, and bay leaves into the pot. Continue to sauté for a few more minutes until the spices are aromatic and well combined. |
| 4 | Add the sliced carrots to the pot, stirring until they begin to soften. Then, pour in enough water to cover the ingredients, bringing the mixture to a gentle boil. |
| 5 | Season the broth with sugar, salt, and ground pepper to taste. Allow the soup to simmer for a few moments, allowing the flavors to meld beautifully. |
| 6 | Once the broth reaches a rolling boil, carefully add the marinated ikan gurami to the pot. Be mindful not to stir too vigorously, as this could break the fish apart. Allow the fish to cook gently in the bubbling broth. |
| 7 | After a few minutes, gently fold in the kemangi leaves and the chopped tomatoes, letting them soften slightly in the heat. This adds a vibrant freshness to the soup. |
| 8 | Finally, serve your Sup Ikan Gurami hot, garnished with love and perhaps a sprinkle of additional fresh herbs if desired. Pair it with steamed rice for a complete meal that warms both body and soul. |
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | Approx. 250 |
| Protein | 30 g |
| Fat | 10 g |
| Carbohydrates | 15 g |
| Fiber | 3 g |
| Sodium | 500 mg |
Enjoy this comforting bowl of Sup Ikan Gurami, and let each spoonful remind you of home, warmth, and the love that goes into cooking. Perfect for sharing with family and friends, this dish not only nourishes the body but also nourishes the soul.
