Anzeige
Sop Ikan Batam – Clear Fish Soup with Tomato
Sop Ikan Batam is a clear fish soup from Batam island, shaped by Chinese cooking. Ginger, tomato and salted mustard greens give the broth its salty-sour edge. The soup cooks only briefly. Add the fish pieces in the last 4 minutes, or they fall apart. Serve it with rice and a dip of soy sauce and chili.
Sop Ikan Batam – Clear Fish Soup with Tomato
Laura Chen
4
25 minutes
45 minutes
260
Indonesian
Soup
Sop Ikan Batam is a clear fish soup from Batam island with Chinese influence: ginger, tomato and salted mustard greens give the broth its salty-sour edge. Unlike Sop Konro or Sop Kaki Kambing, this soup cooks only briefly, and the fish pieces go in for just the last 4 minutes. You eat it with rice and a dip of soy sauce and chili.
Ingredients
For the broth:
- 500 g fish carcasses (bones and heads of white fish)
- 1.5 l water
- 4 cm ginger, sliced
For the soup:
- 600 g firm white fish fillet (grouper, red snapper or king mackerel), in 3 cm pieces
- 150 g sawi asin (salted, pickled mustard greens), in strips
- 2 tomatoes, quartered
- 3 shallots, sliced
- 4 garlic cloves, sliced
- 2 tbsp vegetable oil
- 1 tbsp fish sauce
- 1 tsp salt
- 1 tsp sugar
- 1/2 tsp white pepper
- 2 scallions, sliced into rings
- 2 stalks Chinese celery or celery leaves, chopped
For dipping:
- 3 tbsp light soy sauce
- 2 red Thai chilies, sliced into rings
- 1 lime, quartered
Instructions
- Rinse the fish carcasses in cold water until no more blood comes out. Put them in a pot with 1.5 l water and the ginger, simmer gently for 25 minutes and skim off the foam.
- Soak the mustard greens in cold water for 15 minutes and squeeze them out. Pour the broth through a fine sieve and discard the bones and ginger.
- Heat the oil in a second pot and fry the garlic and shallots over medium heat for 3 minutes, until the garlic is light golden. Take out half of it for the topping.
- Add the tomatoes and fry for 2 minutes, until they soften. Pour in the broth, add the mustard greens and simmer for 10 minutes.
- Season with fish sauce, salt, sugar and pepper. Taste first, because the mustard greens already bring salt.
- Add the fish pieces to the simmering broth and let them poach for 4 minutes, until the flesh is white and opaque. Do not stir, or the pieces fall apart.
- Stir the soy sauce and chilies together for the dip. Divide the soup among bowls, scatter the scallions, celery and fried garlic on top, and serve with lime and rice.
Reviews
No reviews yet. Did you cook this recipe? Tell us how it turned out.
Anzeige
More recipes: Indonesian Recipes · Asian Soups · All Asian Recipes