Peranakan Hot and Sour Fish Soup
- 250 grams bandeng or milk fish
- 2 fresh limes, juiced
- 1 teaspoon salt
- 2 cloves garlic
- 3 pieces shallot, cut in halves
- 2 pieces red big chillies, deseeded
- 6 small red bird’s eye chillies, bruised
- 2 stalks lemongrass, bruised
- 2 slices turmeric, peeled and sliced
- 2 slices galangal
- 2 slices ginger
- 1 whole red tomato, quartered
- 5 pieces belimbing wuluh
- ¼ cup sweet soya sauce
- 1 tablespoon palm sugar
- 1 teaspoon white pepper
- 2 fresh salam leaves
- 2 fresh lime leaves
- 3 tablespoons fresh tamarind juice
- 1 small bunch fresh coriander leaves (optional)
- 1 ½ cups water
- Fried shallots
- Sprig fresh coriander
- Pinch white pepper
- Cut the fish into steak and marinate the fish in the lime juice, tamarind juice and salt for about 10 minutes.
- While it’s marinating, dry roast the aromats in a medium sized pot for a few minutes until fragrant.
- Pour the water into the pan with the dry roasted ingredients and then add in sweet soya, palm sugar, white pepper, salam leaves, lime leaves and belimbing wuluh.
- Bring it to the boil and then turn the heat down to simmer before adding in the fish pieces.
- Let it gently cook for about 10 minutes (depending on the thickness of the fish pieces) before adding in the quartered tomatoes.
- Simmer for another 2 minutes and then check the seasoning to ensure it’s balanced: it should have all the right elements of sweet, salty, hot and fragrant.
- Finish by adding in some freshly chopped coriander leaf. When plating, gently remove the fish from the pot using a large slotted spoon and place in the centre of the serving plate, before pouring the sauce over the top.
- Garnish with a sprig of coriander and golden fried shallots. Eat immediately.