Ingredients
| Ingredient | Amount |
|---|---|
| Tilapia fish | 1 whole fish |
| Ginger (crushed) | 1 thumb-sized piece |
| Chicken seasoning (Royco) | To taste |
| Ground black pepper | 1/2 tsp |
| Onion | 1 large, sliced |
| Cooking oil | 2 tbsp |
| Celery | 1 stalk, sliced |
| Green onion | 1 stalk, sliced |
Spice Paste:
| Ingredient | Amount |
|---|---|
| Garlic | 4 cloves |
| Salt | 1 tsp |
| Nutmeg | To taste |
Instructions
-
Prepare the Fish:
Begin by boiling the tilapia fish for about 3 minutes. This helps soften the fish, making it easier to separate the meat from the bones and head. -
Sauté the Aromatics:
In a pan, heat 2 tablespoons of oil and sauté the sliced onion, crushed ginger, and the prepared spice paste (garlic, salt, and nutmeg) until fragrant and the onions become translucent. -
Make the Fish Broth:
Add the sautéed aromatics to the fish broth, followed by the fish meat that has been separated from the bones. -
Season the Soup:
Add ground black pepper and adjust the flavor with the chicken seasoning (Royco). Taste and adjust seasoning as needed. -
Finish the Soup:
Stir in the sliced green onions and celery, allowing them to cook for a minute or two. -
Serve:
Your Sup Ikan Mujaer is ready to serve! For extra flavor and texture, sprinkle some fried shallots on top before serving.
This warm and savory tilapia soup is perfect for enjoying on a cool day or as a comforting meal. The delicate flavors of ginger, garlic, and nutmeg blend beautifully with the tender fish, while the green onion and celery add a fresh, aromatic touch.