Timorese Fish and Tamarind Soup
Ikan Kuah Asam
A light yet flavorful soup featuring tender pieces of white fish simmered in a tangy broth infused with tamarind, ginger, garlic, and aromatic herbs. This soup is a comforting and refreshing dish, often enjoyed as a starter or a light meal, highlighting the use of fresh seafood and the bright, sour notes characteristic of some Timorese dishes.
🧂 Ingredients
- 400 g White fish fillets (e.g., snapper, cod, sea bass), cut into 1-inch pieces
- 3 tbsp Tamarind paste or concentrate
- 1.5 cups Water
- 2 tbsp Vegetable oil
- 2 medium Shallots, thinly sliced
- 3 cloves Garlic, minced
- 1 tbsp Ginger, grated
- 1 Red chili, thinly sliced (deseeded if preferred)
- 2 medium Tomatoes, cut into chunks
- 1 Lemongrass stalk, bruised
- 3 Lime leaves
- to taste Salt
- 0.25 cup Fresh basil leaves, for garnish
- 2 Spring onions, sliced diagonally, for garnish
👨🍳 Instructions
- 1
In a bowl, combine the fish pieces with 1 tablespoon of tamarind paste, 1 tablespoon of water, and a pinch of salt. Let it marinate for about 10 minutes.
💡 Tip: Marinating the fish in tamarind helps to tenderize it and add a subtle sourness. - 2
Heat the vegetable oil in a pot or saucepan over medium heat. Add the sliced shallots, minced garlic, grated ginger, and sliced red chili. Cook, stirring often, until the shallots are softened and translucent, about 5-6 minutes.
💡 Tip: Sautéing the aromatics properly releases their full flavor. - 3
Add the tomato chunks, bruised lemongrass, and lime leaves to the pot. Cook for another 2-3 minutes until the tomatoes begin to break down.
💡 Tip: The tomatoes will add a slight sweetness and body to the broth. - 4
Pour in the remaining 1.5 cups of water and the remaining 2 tablespoons of tamarind paste. Stir well to combine. Bring the mixture to a boil.
💡 Tip: Adjust the amount of tamarind paste to your preferred level of sourness. - 5
Reduce the heat to medium-low and let the soup simmer for about 5 minutes to allow the flavors to meld. Season with salt to taste.
💡 Tip: Simmering allows the flavors to develop without overcooking the ingredients. - 6
Gently add the marinated fish pieces to the simmering soup. Cook for about 3-5 minutes, or until the fish is just cooked through and flakes easily. Be careful not to overcook the fish.
💡 Tip: Fish cooks very quickly, so add it towards the end of the cooking process. - 7
Remove the lemongrass stalk and lime leaves before serving. Ladle the soup into bowls.
💡 Tip: Removing the lemongrass and lime leaves prevents them from overpowering the dish. - 8
Garnish with fresh basil leaves and sliced spring onions. Serve hot.
💡 Tip: Fresh herbs add a burst of freshness and aroma.
💡 Pro Tips
- ✓If you prefer a spicier soup, add more chili or a pinch of chili flakes.
- ✓Other firm white fish can be used, such as tilapia or grouper.
- ✓For a richer broth, you can use fish stock instead of water.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add a handful of spinach or other leafy greens in the last minute of cooking.
- A squeeze of fresh lime juice just before serving can add extra brightness.
- For a more substantial meal, add some cooked rice noodles to the soup.