Indonesian fish recipes

Spicy Fish and Tofu Soup with Garlic and Chili

Published: Oct 7, 2024
Reading time: 2 min
Collection: Indonesian fish recipes

Start cooking Add a note

Community taste test

How much did you love this recipe?

—/ 5 Be the first to rate

Tap a heart to leave your rating.

Ingredients

Item	Quantity
Fresh sea fish (any type of your choice)	250 grams
Salted tofu, cut into 2 parts	5 pieces
Spring onions, for garnish (optional)	As needed
Spice paste
Garlic, peeled	3 cloves
Shallots, peeled	5 cloves
Red curly chili peppers	5 pieces
Bird’s eye chili peppers (adjust to taste)	10 pieces
Turmeric powder	1/2 teaspoon
Fried shrimp paste (terasi)	1/2 teaspoon
Tamarind, soaked	A small amount (to taste)
Palm sugar	2 tablespoons
Chicken bouillon powder	1 packet
Water	750 ml

Instructions

Step	Description
Step 1	Thoroughly clean the fish. If large, cut into smaller pieces. Squeeze a little lime juice over the fish to remove any fishy smell.
Step 2	Prepare the spice paste by grinding the garlic, shallots, red curly chilis, bird’s eye chilis, turmeric powder, fried shrimp paste, tamarind, and sugar. You can use a mortar and pestle for an authentic touch or a food processor.
Step 3	Sauté the ground spices in a bit of oil until fragrant. Add water and let it come to a boil. Stir well.
Step 4	Once the broth is boiling, add the fish and cook until it’s fully cooked through.
Step 5	Add the salted tofu and continue cooking for a few more minutes, adjusting the seasoning according to taste.
Step 6	Garnish with chopped spring onions if using. Serve the soup hot.

Enjoy this light yet flavorful soup as a comforting meal, perfect for any occasion. The salty richness of the tofu complements the tender fish in a spicy, tangy broth, enhanced with the depth of tamarind and shrimp paste.