Name: Pindang Serani (Clear Aromatic Milkfish Soup)
Yield: Serves 4
Cuisine: Indonesian
Ingredients: 1 gr pepper powder; 40 gr garlic (about 8 cloves); 3 sheets lime leaves/kaffir lime leaves; 250 gr Averrhoa bilimbi/bilimbi (optional, or replaced with fresh lemon juice); 4 stalks lemongrass; 10 gr salt (about 2 teaspoons); 10 sheets basil leaves; 40 ml cooking oil; 10 pcs cherry tomatoes; 1 liter water; 30 gr sugar; 10 pcs cayenne; 200 gr lime; 30 gr ginger; 40 gr shallot; 40 gr galangal; 500 gr milkfish; 10 gr turmeric

Preparation info

Serves
4

Difficulty
Easy

Appears in

Flavors of Indonesia

By William Wongso

Published 2016

About

This cooking method is common throughout Indonesia, from Sumatra to Eastern Indonesia. In this particular recipe, all the spices are not ground, but chopped instead and sweat until fragrant. The soup is then used to boil fresh seafood before serving time. It yields a spicy, sour, and savory seafood soup.

Ingredients

500 gr milkfish
10 pcs cherry tomatoes
250

Asia
Indonesia
Pescatarian
Soup
South East Asia
Gluten-free
Spicy

Method

Directions

Sweat sliced spices, add lime leaves and stir until fragrant. Add water and simmer over low heat until boiled. Add the Averrhoa bilimbi.
Prepare stock pot and strain the broth, discard the spices, keep the Averrhoa bilimbi. Bring to boil over low heat. Add salt, pepper, and lime juice
Take two cups of the broth. Po

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