Manado-Style Gurame Kuning Soup
Ingredients:
- 1 whole fresh gurame fish (or other suitable fish)
- 4 shallots
- 2 cloves garlic
- A small piece of ginger
- 2 pieces turmeric (or 1 teaspoon ground turmeric)
- 2 stalks lemongrass
- 4 kaffir lime leaves
- 2 bunches of basil leaves
- 1 tomato
- 5 bird’s eye chilies (left whole)
- Seasoning or Royco (to taste)
- 3 cups water (or as needed)
Instructions:
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Prepare the Ingredients:
- Clean the Fish: Rinse the fish under cold water and cut it into 4 pieces. To remove the fishy smell, rub the fish with lime juice and let it sit for about 15 minutes, then rinse it again. Be careful not to soak the fish in lime juice for too long as it can alter the fish’s taste.
- Prepare the Spice Paste: Using a mortar and pestle or food processor, grind the shallots, garlic, ginger, and turmeric into a smooth paste.
- Slice the Tomato: Cut the tomato into wedges.
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Cook the Soup:
- Sauté the Spice Paste: Heat a bit of oil in a large pot or Dutch oven over medium heat. Add the ground spice paste and sauté until fragrant.
- Add Aromatics: Once the spice paste is aromatic, add the lemongrass, basil leaves, and kaffir lime leaves. Stir and cook until the leaves become aromatic.
- Add Water: Pour in the prepared water and bring it to a boil.
- Cook the Fish: Add the fish pieces to the pot. Season with seasoning or Royco to taste. Let the soup simmer for about 10 minutes or until the fish is cooked through. Avoid cooking the fish too long to maintain its texture.
- Add Tomatoes and Chilies: Add the tomato wedges and bird’s eye chilies. Allow the soup to cook for another 5 minutes.
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Finish and Serve:
- Adjust Seasoning: Taste the soup and adjust the seasoning if necessary.
- Serve Hot: Ladle the soup into bowls and serve hot.
Note: This Manado-style Gurame Kuning Soup is a fragrant and flavorful dish, perfect for a comforting meal. Enjoy the blend of spices and fresh herbs in this traditional Indonesian recipe.
