Ingredients
| Ingredient | Quantity |
|---|---|
| Fresh Nile Tilapia | 500 grams |
| Lime juice (from fresh limes) | 3 limes |
| Garlic (minced) | 4 cloves |
| Shallots (sliced thin) | 4 shallots |
| Margarine (for sautéing) | 2 tablespoons |
| Green onions (sliced, 1 cm) | 2 stalks |
| Celery leaves (sliced, 1 cm) | 2 stalks |
| Salt | 2 teaspoons |
| Sugar | 1 teaspoon |
| Water | 1 liter |
| Carrot (sliced thin) | 1 carrot |
| Pre-cooked sausages (optional) | As needed |
Instructions
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Prepare the Broth: In a large pot, bring 1 liter of water to a boil, then add the sliced carrot and let it cook until slightly tender.
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Sauté the Aromatics: While the broth is heating, quickly fry the tilapia that has been marinated in lime juice until just golden. In another pan, heat the margarine and sauté the sliced shallots and minced garlic until fragrant. Add the sausages, allowing them to brown slightly, then transfer the mixture into the boiling broth.
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Cook the Soup: Once the water is boiling, gently add the fried tilapia, green onions, celery leaves, salt, sugar, and the remaining lime juice. Simmer the soup until the tilapia is tender but not falling apart.
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Taste and Adjust: Taste the soup and adjust the seasoning if necessary, aiming for a balanced flavor that is both tangy and slightly sweet. If you desire more acidity, feel free to add additional lime juice.
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Serve: Ladle the soup into bowls and serve hot, accompanied by a side of sambal for those who enjoy a spicy kick.
Enjoy this vibrant and refreshing Sop Ikan Nila, perfect for a warm family meal or a gathering with friends!