Ingredients
- 1 medium-sized grouper fish
- 5 cloves garlic
- 1 onion
- 1 cm ginger
- 4 kaffir lime leaves
- 2 stalks lemongrass
- 3 cardamom pods
- 3 small green tomatoes, halved
- 1 bunch basil leaves
- 10 bird’s eye chilies (adjust to taste)
- Salt and pepper to taste
- 1 piece of tamarind slice (asam gelugur)
- 2 calamansi limes or lime (or substitute with lemon or lime)
Instructions
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Prepare the Fish: Clean the grouper thoroughly and cut it into desired pieces. Rub the fish with lime juice and salt, then let it marinate for 5 minutes to enhance its flavor and freshness.
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Prepare the Aromatics: Slice the garlic and onion thinly. In a pot, heat a small amount of oil and sauté the garlic and onion until they become fragrant and translucent.
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Add the Spices: Add the cardamom pods, ginger (sliced and lightly crushed), kaffir lime leaves (torn into pieces), lemongrass (bruised and cut into segments), and the tamarind slice (asam gelugur). Continue to sauté the mixture until the spices release their aroma.
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Create the Broth: Pour in 2 cups of water and bring it to a boil. Once boiling, add a splash of oyster sauce for depth of flavor.
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Cook the Soup: Add the marinated fish, bird’s eye chilies, basil leaves, halved green tomatoes, salt, and pepper to the pot. Let the soup simmer for 5 to 10 minutes, just until the fish is cooked through and tender.
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Finish and Serve: Adjust the seasoning with more salt or pepper if needed. Squeeze in the calamansi lime juice (or substitute with lime or lemon) to add a tangy note to the soup. Serve hot and enjoy this delightful Indonesian dish!
Feel free to adjust the number of chilies based on your heat preference and enjoy the vibrant, aromatic flavors of this traditional fish soup. Happy cooking! 😘