Ingredients
- 1 kg salmon fillet, cut into chunks
- 1 lime
- Salt, to taste
- 1/2 tsp ground black pepper
- 6 shallots, thinly sliced
- 4 cloves garlic, crushed
- 2 stalks lemongrass, smashed and tied in a knot
- 4 dried shrimp (ebi), soaked in hot water and toasted, then ground into paste
- 4 red or green tomatoes, quartered
- 40 bird’s eye chilies (cabe rawit)
- 2 slices ginger, smashed
- 1 onion, sliced
- 2 stalks spring onion, diagonally sliced
- Handful of basil leaves (kemangi), to taste
- Water, as needed
Instructions
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Marinate the salmon chunks with lime juice and salt. Let it sit for about 15 minutes, then rinse thoroughly.
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Steam the salmon over boiling water for approximately 10 minutes until cooked through. Remove from heat and set aside.
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In a large pot, sauté shallots and lemongrass until fragrant. Add water and bring to a boil.
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Stir in garlic, dried shrimp paste, ginger, ground black pepper, and salt. Allow the mixture to boil.
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Adjust the seasoning to taste. Once boiling, add salmon chunks and bird’s eye chilies. Cook briefly.
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Add onions, tomatoes, basil leaves, and spring onions. Stir well and turn off the heat.
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Serve the spicy salmon soup hot, garnished with extra bird’s eye chilies for those who enjoy an extra kick of heat. Enjoy this refreshing and flavorful dish!
This Spicy Salmon Soup is perfect for those who love bold flavors and seafood. The combination of fresh salmon, aromatic herbs, and spicy chilies creates a delightful soup that will warm your soul and tantalize your taste buds.