Recipe by Dapur Rasamasa
Serve: 5 Person
Sour soup with the natural umami taste of the fish
- Easy
- Spicy
Ingredients
- ½ kg mackerel, washed and rubbed with lime juice
- 3 dried bilimbi
- 2 thumbsize greater galangal, crushed
- 2 lemon grass, crushed
- 2 cardamom
- 3 bay leaves
- 3 keffir lime leaves, stalks removed
- 1 turmeric leaf, knotted
- Water
Spice Paste
- 2 candlenuts
- 8 shallots
- 5 garlic
- 2 thumbsize ginger
- 300 gram red chili paste
- Salt
The dried bilimbi that gives the sour taste to this dish is added at the same time with the mackerel.
Steps
- Sauté spice paste until it releases a waft of aroma.
- Add in greater galangal, lemon grass, cardamom, bay leaves, keffir lime leaves, and turmeric leaves. Keep sautéing until they release an aroma.
- Add a little water. Bring to a boil the spices thicken.
- Add in mackerel and dried bilimbi, mix well, reduce the heat.
- Cook until the fish is cooked and the spices are infused. Remove dried bilimbi, turn off heat. Serve.
