Sop Ikan Gurame (Gurame Fish Soup)
Discover the rich and flavorful taste of Sop Ikan Gurame, a traditional Indonesian fish soup that combines tender Gurame fish with fresh vegetables and a fragrant blend of spices. This warm and comforting soup is perfect for any occasion, whether it’s a family dinner or a gathering with friends. The combination of aromatic herbs and spices, along with the tangy kick of belimbing wuluh (starfruit), makes this soup a delightful choice for seafood lovers. Follow the detailed steps below to bring this authentic dish to your table.
Ingredients
| Ingredients | Quantity |
|---|---|
| Gurame fish (whole) | 1 fish |
| Carrot (cut into pieces) | 1 |
| Shallots (finely ground) | 7 cloves |
| Garlic (finely ground) | 2 cloves |
| Ginger (bruised) | 1 thumb-sized piece |
| Galangal (bruised) | 1 thumb-sized piece |
| Bay leaves | 2 |
| Kaffir lime leaves | 2 |
| Lemongrass (bruised) | 1 stalk |
| Spring onion (chopped) | 1 stalk |
| Celery (chopped) | 1 stalk |
| Tomato (cut into pieces) | 1 (red) |
| Belimbing wuluh (cut into pieces) | 5 pieces |
| Bird’s eye chilies (whole) | 10 pieces |
| Salt | To taste |
| Sugar | To taste |
| Water | As needed |
| Fried shallots (for garnish) | Optional |
Nutritional Information
| Nutrient | Per Serving |
|---|---|
| Calories | 120 kcal |
| Protein | 20g |
| Fat | 2g |
| Carbohydrates | 8g |
| Fiber | 3g |
| Sodium | 300mg |
| Vitamin A | 40% RDA |
| Vitamin C | 25% RDA |
| Calcium | 6% RDA |
| Iron | 10% RDA |
Instructions
| Steps | Description |
|---|---|
| 1. Prepare the Aromatic Base: | In a large pan, heat a small amount of oil over medium heat. Add the finely ground shallots and garlic, sautéing until fragrant and golden. This will form the base of your flavorful broth. |
| 2. Add Water and Carrots: | Once the spices are aromatic, add enough water to the pan to create the broth. Bring it to a gentle boil and add the carrot pieces. Let them cook until they become soft and tender. |
| 3. Season the Broth: | Season the soup with salt and sugar, stirring well to dissolve the seasonings. Adjust the taste as needed, ensuring the broth has a perfect balance of savory and slightly sweet flavors. |
| 4. Cook the Gurame Fish: | Gently add the Gurame fish to the pot. Allow it to cook until the fish flesh turns opaque and fully cooked through. Be careful not to overcook, as the fish should remain tender and juicy. |
| 5. Add the Complementary Spices: | Once the fish is cooked, add the bruised ginger, galangal, bay leaves, kaffir lime leaves, and lemongrass. Stir gently and let the flavors infuse into the soup for a few more minutes. |
| 6. Final Touches: | Add the chopped spring onion, celery, tomato pieces, belimbing wuluh, and whole bird’s eye chilies. Cook for an additional few minutes until the vegetables are slightly wilted and softened. |
| 7. Garnish and Serve: | Turn off the heat and sprinkle fried shallots on top for an extra crunch and aroma. Serve the soup warm, perfect for a cozy meal. |
Serving Suggestions:
This delicious Sop Ikan Gurame is best served hot with a side of steamed rice or boiled potatoes. You can also add a squeeze of fresh lime juice for an extra burst of freshness. If you enjoy spicier dishes, feel free to add more bird’s eye chilies to your liking.
Tips:
- For a more intense flavor, you can simmer the broth longer with the fish bones before adding the Gurame.
- If you can’t find belimbing wuluh, you can substitute it with tamarind or lime for the sour component.
