Recipe : Famous Sup Ikan (Fish Soup)
Sop ikan can come with just fish, shrimp, and squid, all based on light, transparent fish stock. Altough similiar to ikan kuah asam from North Sulawesi and Maluku, this Riau dish uses fewer spices, which resulted in lighter, more refreshing soup. The fish used - generally Spanish mackerel, Barramundi or garoupa - is also already cut into fillets, as opposed to the bigger cuts priferred in istearn Indonesia.
Sop ikan is best enjoyed with cracker - like crispy fried fish skin, wich also provides a contrasting texture. Meanwhile, the ground dried shrimp and Anchovy Whitebaits succesfully bring out a unique character for the broth. The soup is usually garnished with fried shallots and served with fried garlic and sesame oil on the side. So now, let's make your own Sop Ikan!
Main Ingredients:
- 500 grams Spanish mackerel (cut in dice-sized pieces, can be subtituted with Barramundi, red snapper or garoupa)
- 100 grams fresh squid (sliced)
- 4 large prawns
- Tongcai (fermented dried pak choi/cabbage)
- Salted pak choi
- Green tomatoes (sliced)
- Lettuce
- 6 cups water
- Fish sauce to taste
- Soy sauce to taste
- Sugar and salt to taste
Spices:
- 8 garlic cloves
- 2 tbsp. dried shrimp (toasted)
- 2 tbsp. ikan teri nasi/Medan (AnchovyWhitebaits)
How To Make:
- In a blender or using mortar and pestle, grind the spices until it becomes a smooth paste.
- Heat a little cooking oil in a pot. Sautee the spice paste. Add water, bring to a boil.
- Add fish, squid, prawns, salted pak choi and sliced green tomatoes. Let it cook or around five more minute until everything is cooked trough.
- Serve with lettuce and chopped bird's eye chillies.
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