Ikan Kuah Asam Manado
A vibrant and tangy fish soup from Manado, North Sulawesi. This dish features fresh fish cooked in a clear, sour broth infused with a generous amount of tamarind, tomatoes, and local herbs like kemangi (basil). It's known for its refreshing and zesty flavor, perfect for a tropical climate.
🧂 Ingredients
- 500 g White fish fillets (e.g., snapper, grouper, tilapia), cut into chunks
- 1000 ml Water
- 3 tbsp Tamarind paste (thick)
- 2 medium Tomatoes, cut into wedges
- 5 small Shallots, thinly sliced
- 3 Garlic cloves, thinly sliced
- 3 Bird's eye chilies, halved (optional)
- 1 stalk Lemongrass, bruised
- 2 cm piece Ginger, thinly sliced
- 0.5 tsp Turmeric powder
- to taste Salt
- 1 tsp Sugar
- 1 cup Fresh basil leaves (kemangi)
- 2 tbsp Lime juice
👨🍳 Instructions
- 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.
💡 Tip: Dissolve the tamarind paste in a little warm water before adding to the pot to avoid clumps. - 2
Add the sliced shallots, garlic, and bird's eye chilies (if using) to the simmering broth. Cook for another 5 minutes.
💡 Tip: 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
Add the tomato wedges to the pot and cook until they start to soften, about 5 minutes.
💡 Tip: The tomatoes will break down slightly, adding body and a touch of sweetness to the broth. - 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.
💡 Tip: Do not stir too vigorously once the fish is added to prevent it from breaking apart. - 5
Season the soup with salt and sugar to taste. Stir in the fresh basil leaves and lime juice just before serving.
💡 Tip: Adding basil and lime juice at the end preserves their fresh aroma and flavor. - 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.
💡 Tip: This soup is best enjoyed immediately after preparation to appreciate the freshness of the ingredients.
💡 Pro Tips
- ✓Use the freshest fish possible for the best taste.
- ✓Adjust the amount of tamarind and chilies to achieve your desired level of sourness and heat.
- ✓If kemangi (Indonesian basil) is unavailable, regular basil can be used as a substitute, though the flavor will be slightly different.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Some recipes include a small amount of sliced pineapple for an extra tropical tang.
- Other vegetables like sliced cucumber or long beans can be added for more texture.
- A pinch of shrimp paste (terasi) can be added for a more complex umami flavor.