Indonesian hot and sour fish soup recipe

  • Serves 4
  • 10 mins to prepare and 15 mins to cook
  • 124 calories / serving
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Indonesian Hot & Sour Fish Soup HERO

A traditional soup from South-East Asia that sure packs a fiery punch. This fish soup is perfect for a warming starter or a winter-warming supper.

If using garfish or tuna, cut into 5-cm cubes or desired serving size. If using eel, cut into 3-cm wide pieces. Wash and drain. Season fish pieces with salt, pepper and lime juice. Set aside.

Heat oil in a medium-sized saucepan. Stir-fry garlic and lemongrass. Add bird’s eye chillies, ground dried chillies and ginger. Cook for 1 minute.

Pour in chicken stock and bring to the boil. Add fish sauce and fish pieces. Allow to boil over medium-low heat for 5 minutes. Sprinkle in kaffir lime leaves; reserve some for garnishing if desired. Adjust to taste with salt and serve.

Note: Cuttlefish and prawns can be used instead of fish. 

 

the asian fish cookbookRecipe from The Asian Fish Cookbook, By Betty Saw, Published by Marshall Cavendish International.

See more Fish recipes

  • Ingredients

  • 250g fish fillets use garfish, tuna or eel
  • 1tsp salt
  • 1/4tsp ground white pepper
  • 1tbsp lime juice
  • 1tbsp cooking oil
  • 3 cloves of garlic, finely chopped
  • 2 stalks of lemon grass, crushed
  • 5 bird's eye chillies, left whole
  • 2tsp ground dried chillies
  • 2cm knob of ginger, peeled and crushed
  • 400ml chicken stock
  • 1 1/2tbsp of fish sauce
  • 4 kaffir lime leaves, finely sliced
  • Energy 520kj 124kcal 6%
  • Fat 7g 9%
  • Saturates 1g 7%
  • Sugars 1g 1%
  • Salt 2.1g 35%

of the reference intake
Carbohydrate 1.6g Protein 15.7g Fibre 0.8g

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