Zesty Catfish Soup with Fresh Herbs
Title: Catfish Soup (Sop Ikan Patin)
Ingredients
| Ingredients | Quantity |
|---|---|
| Catfish (Ikan Patin) | 1/2 kg |
| Carrots | 3, sliced |
| Scallions (Daun Bawang) | 2 stalks, chopped |
| Celery Leaves (Daun Seledri) | To taste |
| Basil Leaves (Kemangi) | 3 sprigs |
| Ground Spices (Bumbu Halus): | |
| Garlic Cloves | 4, minced |
| Shallots | 3, minced |
| Lemongrass (Serai) | 1 stalk, bruised |
| Bay Leaves (Daun Salam) | 2 |
| Turmeric (Kunyit) | 1 slice |
| Ginger (Jahe) | 1 slice |
| Nutmeg (Pala) | A pinch |
| Lemons | 2, juiced |
| Salt | To taste |
| Sugar | To taste |
| Seasoning (optional) | To taste |
Instructions
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Prepare the Catfish: Clean the catfish thoroughly. Rub the fish with lemon juice and let it sit for about 5 minutes to reduce any fishy odor. After 5 minutes, rinse the fish again until it’s clean and set aside.
-
Prepare the Spices: Using a mortar and pestle, grind the garlic, shallots, turmeric, ginger, and nutmeg into a smooth paste. Bruise the lemongrass and set it aside.
-
Cook the Soup:
- Heat a little oil in a pot over medium heat. Add the ground spices along with the bay leaves and bruised lemongrass. Sauté until the spices are fragrant and well-cooked.
- Pour in enough water to cover the ingredients, then add the cleaned catfish and sliced carrots. Simmer the soup until the fish and carrots are tender.
-
Season the Soup: Add salt, sugar, and any optional seasoning to taste. Continue to cook until the flavors have blended.
-
Add the Greens: Stir in the scallions, celery leaves, and basil leaves. Let them cook until they wilt.
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Serve: Remove the soup from the heat and serve hot with steamed rice or on its own as a comforting meal.
Enjoy the warm, fragrant flavors of this Indonesian classic, perfect for any meal!
