Array
Ingredients
- 1 small catfish or other white fish such as kembong (aka Indian mackerel)
- 3–4 garlic cloves, peeled
- 1 medium onion, peeled
- ½ teaspoon dried shrimp paste
- 1½ teaspoons fish sauce
- Large pinch turmeric powder
- 4–5 cups water
- 3 bunches (3 cups) sour leaves/roselle
- 10 grams ginger, peeled and cut into julienne
- 1 whole green chili, seeded
- Salt to taste
Instructions
Heat a grill pan over medium heat and grease it with some oil. Grill the fish on both sides until cooked. You can also grill it over coals to give it a smoky flavor. Flake flesh of fish.
Slice the garlic and onion and put these into a pot with dried shrimp paste, fish sauce, turmeric and 4–5 cups of water. Bring to a boil and boil for 3–5 minutes.
Add in sour leaves, ginger and whole chili. When leaves are limp, season with salt and let simmer. Add fish flakes to the soup in the pot or bowl. Serve hot.
