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. Click here to buy the book.

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  • 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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