Tangy Lime Fish Soup with Fresh Vegetables

Indonesian Fish Soup (Sop Ikan Nila)

Ingredients:

• 1/2 kg fresh Nile tilapia
• Juice of 3 limes
• 4 cloves garlic, chopped
• 4 shallots, thinly sliced
• 2 tablespoons margarine
• 2 stalks green onions, cut into 1 cm pieces
• 2 stalks celery, cut into 1 cm pieces
• 2 teaspoons salt
• 1 teaspoon sugar
• 1 liter water
• 1 carrot, thinly sliced
• Optional: ready-to-use sausage for additional flavor

For serving:

• Fried shallot flakes (sambal bawang) as condiment

Instructions:

1. In a large pot, bring 1 liter of water to a boil. Add the sliced carrots.

2. Briefly fry the Nile tilapia coated with lime juice until lightly golden.

3. Heat margarine in a pan. Sauté shallots and garlic until fragrant. Add optional sausage if using. Transfer the sautéed mixture into the boiling water with carrots.

4. Once the water boils, add the Nile tilapia, green onions, celery, salt, sugar, and lime juice. Cook until the tilapia is tender, taking care not to overcook.

5. Adjust seasoning as needed; the soup should have a subtly sweet and tangy flavor. For extra acidity, add more lime juice if desired.

6. Serve hot, garnished with fried shallot flakes (sambal bawang) on the side.

Enjoy this flavorful Indonesian fish soup (Sop Ikan Nila) that combines tender Nile tilapia with aromatic spices and vegetables, perfect for a comforting meal.