From Nusa Tenggara Timur, and in particular the far eastern island of Alor, there is this blissfully simple soup of fish poached in a tangy, spicy broth. Make sure you use good stock and adjust the tastes as you go, as getting the balance of sweet and salty right will help make the sourness of the tamarind and lime come alive.
Pour the stock into a large pan and add
Lower in the fish, bring back to a simmer and poach for about 3 minutes, until almost cooked through. Add the tomatoes and cook for another minute. Remove from the heat, squeeze in the lime juice and taste again for seasoning.
Serve in soup bowls with lemon basil, sliced chilies and lime wedges at the table for people to add to their own bowls. A little chilli goes a long way in a hot broth, so add judiciously.
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