I had this recipe for awhile but didn't cook this fish soup cos' I couldn't get suitable and really fresh fish to prepare it. It's only last weekend, my hubby brought home his catch. I immediately cooked this soup as the ingredients are available in my fridge.
Photos shown are only half portion of this recipe as the fish is about 500 gm only.
Verdict - a very appetising sweet, sour and spicy fish soup. Great with rice and drinking it by spoonful. The fresh fish enhances the flavour of the soup.
Recipe Source - Yum Yum Magazine No. 60 [modified]
Ingredients
5 big Kembong fish - cleaned [I used Ikan Senangin]
Stock and Seasoning
1500 ml water mix with 2-3 tbsp tamarind paste
2 red chillies - cut big pieces
5 chilli padi - crushed or pounded
2 stalks ginger bud - quartered
4 stalks lemongrass - crushed
1 cube ikan bilis stock
1-2 tbsp sugar to taste
1-2 tsp salt to taste
- Mix tamarind paste with water and strain to discard the seed.
- Put all stock and seasoning ingredients in a pot[I used claypot to cook and serve], bring to boil, then lower heat to simmer for 5-10 minutes or until aromatic.
- Bring to a quick boil again before adding fish. Cook for a further 5 - 10 minutes or until fish is cooked.
- Garnish with some chopped coriander leaves before serving.
I'm submitting this post to Cook Your Books Event #17 hosted by Joyce of Kitchen Flavours
Also submitting this post to "My Treasured Recipes #3 - Taste of Autumn (Oct/Nov 2014)" hosted by Miss B of Everybody Eats Well in Flanders and co-hosted by Charmaine of Mimi Bakery House.
0 nhận xét:
Đăng nhận xét