Fresh Nila Fish Soup Recipe
Ingredients:
- 4 whole fresh nila fish (tilapia)
- 10 bird’s eye chilies
- 3 shallots
- 2 cloves of garlic
- 1 piece of tamarind (asam kandis)
- Fresh celery leaves and green onions (as needed)
- 2 potatoes
- Seasoning (to taste)
- Oil (for sautéing the spices)
Instructions:
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Prepare the Ingredients:
- Begin by cleaning and gutting the nila fish, then set them aside.
- Peel and chop the potatoes into bite-sized pieces.
- Slice the fresh celery leaves and green onions for garnish.
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Make the Spice Paste:
- In a mortar and pestle or a food processor, combine the bird’s eye chilies, shallots, and garlic.
- Grind or blend the spices until they form a smooth paste. This will serve as the flavor base for your soup.
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Sauté the Spice Paste:
- Heat a small amount of oil in a pan over medium heat.
- Add the spice paste to the hot oil and sauté until fragrant and the paste has darkened slightly. This helps to release the flavors.
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Cook the Potatoes:
- In a large pot, add enough water to cover the potatoes and bring to a boil.
- Add the chopped potatoes and cook until they are tender.
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Add the Fish and Tamarind:
- Once the potatoes are nearly cooked through, add the fresh nila fish to the pot.
- Toss in the tamarind (asam kandis) for a tangy flavor.
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Season and Simmer:
- Season the soup with salt and other desired seasonings.
- Allow the soup to simmer until the fish is cooked and the flavors have melded together.
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Final Touches:
- Adjust seasoning to taste.
- Garnish with fresh celery leaves and green onions before serving.
Serving Suggestion:
- Serve the hot nila fish soup in bowls, and enjoy it with a side of steamed rice or crusty bread.
This simple yet flavorful nila fish soup is a delightful dish that showcases the fresh, vibrant taste of the ingredients. Enjoy the comforting blend of spices and the rich flavors in every spoonful!
