Malaysian Red Snapper Soup
Ingredients
- 1 red snapper (about 800g)
- 3 tomatoes
- Lime juice to taste
- 1 bunch soup leaves
- Salt to taste
- Water as needed
Sauté mix
- 1 packet fish bouillon cube (Adabi brand)
- 2 shallots
- 1 onion
- 3 garlic cloves
- 1-inch piece ginger
- 1-inch piece galangal
- 5 black peppercorns
- 5 bird's eye chilies (optional, add more to taste)
Preparation
Clean the fish and cut it into several pieces. Peel and finely blend all onions, ginger, and galangal. Cut tomatoes into quarters.
Heat a little oil in a pot and sauté the blended mixture, then add the bouillon cube. Stir until fragrant and add water as needed. Add chilies and fish, and let it boil.
Add lime juice to taste; add more if you prefer it sourer.
Add salt and stir occasionally. Add the tomatoes; when the tomatoes look wilted, turn off the heat and sprinkle the finely chopped soup leaves into the soup.
Notes
If the fish bouillon cube is unavailable, you can use soup spice powder instead.
