Ingredients
| Ingredient | Quantity |
|---|---|
| Medium grouper fish | 1 (cleaned and cut) |
| Garlic | 5 cloves (sliced) |
| Onion | 1 (sliced) |
| Ginger | 1 cm (smashed) |
| Kaffir lime leaves | 4 leaves |
| Lemongrass | 2 stalks (smashed) |
| Cardamom | 3 pods |
| Green tomatoes | 3 small (cut in half) |
| Basil leaves | 1 bunch |
| Bird’s eye chili | 10 (to taste) |
| Salt | To taste |
| Black pepper | To taste |
| Dried tamarind slice | 1 piece |
| Lime (or calamondin) | 2 (juiced) |
| Water | 2 cups |
| Oyster sauce | A dash (optional) |
Instructions
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Begin by thoroughly cleaning the grouper fish and cutting it into pieces as desired. Rub the fish with lime juice and salt, then let it marinate for about 5 minutes.
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In a pot, heat some oil and sauté the sliced garlic and onion until fragrant. Add the smashed cardamom pods, ginger, crushed kaffir lime leaves, smashed lemongrass, and dried tamarind. Stir well until aromatic.
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Pour in 2 cups of water and bring the mixture to a boil. Add a dash of oyster sauce, followed by the marinated fish, bird’s eye chili, basil leaves, green tomatoes, salt, and black pepper.
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Cook for 5 to 10 minutes after adding the fish, ensuring it is cooked through but not overdone. Taste and adjust seasoning if necessary.
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Serve hot with a squeeze of lime juice for a refreshing finish. Enjoy your delicious Sup Ikan Kue! 😘