👨‍🍳 Instructions

1. 1

   In a pot, combine water, tamarind paste, bruised lemongrass, sliced ginger, and turmeric powder. Bring to a boil and simmer for about 10 minutes to infuse the flavors.

   💡 Conseils de pro: Dissolve the tamarind paste in a little warm water before adding to the pot to avoid clumps.
2. 2

   Add the sliced shallots, garlic, and bird's eye chilies (if using) to the simmering broth. Cook for another 5 minutes.

   💡 Conseils de pro: Sautéing the shallots and garlic briefly before adding to the broth can enhance their flavor, but for a clear soup, adding them directly is common.
3. 3

   Add the tomato wedges to the pot and cook until they start to soften, about 5 minutes.

   💡 Conseils de pro: The tomatoes will break down slightly, adding body and a touch of sweetness to the broth.
4. 4

   Gently place the fish chunks into the broth. Poach the fish until it is cooked through and flakes easily, about 5-7 minutes depending on the thickness of the fillets. Avoid overcooking.

   💡 Conseils de pro: Do not stir too vigorously once the fish is added to prevent it from breaking apart.
5. 5

   Season the soup with salt and sugar to taste. Stir in the fresh basil leaves and lime juice just before serving.

   💡 Conseils de pro: Adding basil and lime juice at the end preserves their fresh aroma and flavor.
6. 6

   Serve the Ikan Kuah Asam Manado hot, ensuring each bowl gets a good portion of fish and broth. It is often enjoyed with steamed rice.

   💡 Conseils de pro: This soup is best enjoyed immediately after preparation to appreciate the freshness of the ingredients.