Recipe by Dapur Rasamasa
Serve: 5 Person
Sour soup with the natural umami taste of the fish
- Easy
- Spicy
Ingredients
- 1 patin fish, cut into 4 piece
- 1 Indonesian bay leaf
- 2 kaffir-lime leaf
- 1 lemongrass, crushed
- 1 thumb-size ginger, crushed
- 1 thumb-size greater galangal, crushed
- Salt
- Sugar
- White pepper powder
- 5 red bird’s eye chilies
- 1 handful lemon basil
- Fried shallots
- Water, bring to a boil
- Cooking oil
Spice paste
- 2 candlenut, toasted
- 1 thumb-size turmeric, roasted
- 4 shallots
- 3 clove garlic
Steps
- Heat oil on a pan, sauté spice paste until fragrant. Add ginger, greater galangal, lemongrass, bay leaf, and kaffir lime leaf. Continue to sauté until tender. Remove from heat.
- Add sautéed spices into boiling water, bring to a boil again.
- Put in patin fish, reduce heat. Add salt, sugar, and white pepper. Continue until fish changes color.
- Last, add red bird’s eye chilies, tomato, and lemon basil. Turn off heat.
- Serve with fried shallot on top.
