Sup Ikan Patin: A Delightful Freshwater Fish Soup
Ingredients:
- 1 whole fresh patin fish (cut into 5 pieces)
- 3 stalks lemongrass, crushed
- 2 cm ginger, crushed
- 2 cm galangal, crushed
- 2 cm turmeric, crushed
- 1 tomato, chopped
- 1 lemon, juiced
- 3 bay leaves
- 3 kaffir lime leaves
- 10 bird’s eye chilies
- 2 red curly chilies
- 2 cloves garlic, minced
- 5 shallots, sliced
- A handful of Thai basil leaves
- Salt and pepper to taste
- Cooking oil
- Water as needed
Instructions:
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Prepare the Ingredients: Begin by preparing all the spices and the fish. Rinse the patin fish pieces and then rub them with lemon juice. Let the fish marinate for about 15 minutes.
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Sauté the Aromatics: Slice the shallots, mince the garlic, and slice the red curly chilies. Crush the ginger, galangal, and turmeric. Heat some cooking oil in a pot over medium heat. Add the minced garlic, sliced shallots, and red curly chilies. Sauté until fragrant.
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Add the Spices and Herbs: Incorporate the lemongrass, crushed turmeric, galangal, and ginger into the pot. Toss in the bay leaves, bird’s eye chilies, and kaffir lime leaves. Continue to sauté until the mixture is aromatic.
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Simmer the Soup Base: Pour in enough water to cover the ingredients. Bring the mixture to a boil. Once boiling, gently add the marinated fish pieces to the pot. Season with salt, pepper, and a bit of seasoning if desired. Let the soup simmer for about 15 minutes, ensuring the fish cooks through without stirring too frequently to prevent the fish from breaking apart.
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Finish the Soup: Once the fish is nearly cooked, add the Thai basil leaves and the chopped tomato. Adjust the seasoning to taste.
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Serve: Your delicious Sup Ikan Patin is now ready to be served. Ladle the soup into bowls and enjoy the flavorful blend of fresh fish and aromatic spices.
This vibrant and aromatic soup offers a delightful taste of Southeast Asia, perfect for warming up on a cool day or impressing guests with a unique and flavorful dish.