Bihun Soup with Skipjack Tuna (Ikan Tongkol)
Ingredients
| Ingredient | Quantity |
|---|---|
| Skipjack tuna | 1 whole fish |
| Bihun (rice noodles) | 250 grams |
| Tomato | 1, cut into 8 pieces |
| Ginger | 2 thumb-sized pieces, julienned |
| Garlic | 2 cloves, minced |
| Lime juice | 2 tablespoons |
| Water | as needed |
| Sugar | to taste |
| Salt | to taste |
| Red chili peppers | 2, sliced |
Instructions
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Prepare the Tuna: Clean the skipjack tuna and cut it into your preferred size (recommended: 5 pieces). Squeeze lime juice and sprinkle salt over the fish, then set aside.
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Prepare the Vegetables: Cut the tomato into 8 sections, mince the garlic, julienne the ginger, and slice the red chili peppers. Set all the prepared ingredients aside.
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Soak the Bihun: Soak the bihun in cold water until soft, then drain thoroughly.
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Sauté Aromatics: Heat 2 tablespoons of oil in a pot and sauté the ginger and garlic until fragrant.
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Cook the Soup: Add the tomato and skipjack tuna to the pot, stirring well. Pour in enough water to cover the ingredients and bring to a boil.
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Season the Soup: Season with sugar, salt, and lime juice to taste. Adjust according to your preference.
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Combine: Add the sliced red chili and bihun to the pot, stirring gently to combine. Cook until the bihun is fully cooked.
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Serve: Enjoy the soup warm, garnished as desired.
This Bihun Soup with Skipjack Tuna is a comforting dish, perfect for any occasion. Dive into the ultimate flavors of this delightful recipe!
