Tamarind Spiced Gembung Fish Soup
Ingredients:
- 2 gembung fish (or mackerel)
- 2 tablespoons cooking oil
- 1 red onion (for sautéing)
- 4 green chilies, sliced
- 2 bay leaves
- For Grinding:
- 2 red onions
- 5 bird’s eye chilies (adjust to taste for spiciness)
- 7-8 starfruit (asam sunti)
- 1 piece turmeric root
- For Coating the Fish:
- Juice of 1 lime
- Salt to taste
Instructions:
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Prepare the Fish: Clean and cut the gembung fish into portions. Rub the fish with salt and lime juice. Set aside.
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Prepare the Spice Paste: Grind together the red onions, bird’s eye chilies, starfruit, and turmeric root until smooth.
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Sauté the Aromatics: In a pot, heat the cooking oil over medium heat. Add the sliced red onion and bay leaves. Sauté until the onions become translucent and fragrant.
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Cook the Spice Paste: Add the ground spice paste to the pot. Stir and cook for a few minutes until the paste is well combined with the aromatics.
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Simmer the Soup: Add the fish pieces to the pot and pour in 750 ml (about 3 cups) of water. Add the sliced green chilies and season with salt. Stir to combine. Let the soup simmer until the fish is cooked through and the flavors meld together. Adjust seasoning to taste.
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Serve: Once the fish is tender and the soup has developed a rich flavor, it’s ready to serve. Enjoy this flavorful, tangy fish soup with steamed rice or on its own for a satisfying meal.
