Entree: Indonesia – Flores & Timor – Ikan Kuah Asam (Sour tamarind-based fish soup with tomatoes and aromatics)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 15 min

Total 25 min

Ingredients

- 2 lb (900 g) whole snapper or grouper, cleaned and cut into 8 pieces (or 4 fillets), skin on
- 4 cups (960 ml) water
- 3 tbsp (45 ml) tamarind paste dissolved in 1/2 cup (120 ml) warm water (strain if using pulp)
- 3 medium tomatoes, cut into wedges
- 4 shallots, thinly sliced
- 3 garlic cloves, minced
- 3 red bird’s eye chilies or 2 red chilies, sliced (adjust to taste)
- 1 stalk lemongrass, bruised and cut into 2-inch (5 cm) pieces
- 1 inch (25 g) galangal or ginger, thinly sliced
- 3 kaffir lime leaves, torn
- 1 tsp (5 g) ground turmeric or 1/2 inch (12 g) fresh turmeric sliced
- 1 tbsp (15 ml) vegetable oil
- 1 tbsp (15 ml) fish sauce or to taste
- 1 tsp (5 g) palm sugar or brown sugar
- Salt to taste
- Fresh cilantro or kemangi (lemon basil) and lime wedges for garnish

Instructions

1. Heat the oil in a medium pot over medium heat. Sauté the sliced shallots until translucent, about 4–5 minutes, then add garlic, sliced chilies, galangal, and lemongrass; cook 1–2 minutes until fragrant.
2. Pour in the water and bring to a gentle boil. Add the tamarind water, torn kaffir lime leaves, and turmeric. Simmer for 5 minutes to develop the sour broth.
3. Add the tomato wedges and simmer 3–4 minutes until they begin to soften. Season the broth with fish sauce, palm sugar, and a pinch of salt; taste and adjust sourness, salt, and sweetness as needed.
4. Gently add the fish pieces to the simmering broth, reduce heat to low, and poach uncovered for 6–8 minutes for fillets or 8–10 minutes for thicker pieces, until fish is just cooked through and flakes easily.
5. Remove the lemongrass stalks and adjust seasoning once more. Ladle the soup into bowls, garnish with cilantro or kemangi and lime wedges, and serve hot with steamed rice.