Home » Malaysia Cooking » Freshwater Fish Soup (Ikan Sungai Singgang) Recipe

Freshwater Fish Soup (Ikan Sungai Singgang) Recipe

Freshwater Fish Soup (Ikan Sungai Singgang) Recipe

Freshwater Fish Soup (Ikan Sungai Singgang) Recipe

During the olden days, most of the locals living in the interior of Malaysia depended on the nearby rivers, not so much on the sea, for food. Hence, freshwater fish is widely used in cooking.

Ingredients :

    • 400 g freshwater fish fil-lets (eg. tilapia or patin), washed (preferably in leftover water from washing rice), cut into thick slices
    • 1 tablespoon tamarind pulp
    • 1 teaspoon salt
    • 4 cups (1 litre) water
    • 3 cloves garlic, sliced
    • 1-cm (1/2-in) turmeric root, peeled and sliced
    • 1-cm (1/2-in) galangal root, peeled and crushed
    • 2 teaspoons tamarind pulp
    • 1 onion, thickly sliced
    • 1 large potato, peeled and cut into 8 wedges
    • 1 green finger-length chilli, deseeded and slit lengthwise
    • 1/2 teaspoon uncooked rice, pounded finely and mixed with 2 tablespoons water to form a thin paste
    • 1 teaspoon salt
    • Crispy Fried Shallots, to garnish

Method :

    1. Rub the fish fillets with the tamarind pulp and salt. Leave aside for 15 minutes.
    2. Heat the water in a saucepan over medium heat. Add the garlic, turmeric, galangal, tamarind pulp and onion. Bring to a boil.
    3. Add the potato wedges and chilli. Reduce the heat to low. Cover the pan and simmer for 5 minutes or until the potato wedges soften slightly.
    4. Add the fish fillets, increase the heat to medium and allow to simmer, uncovered, for 5 minutes or until the fish is cooked. Add the rice paste and stir to mix well. Season to taste with salt.
    5. Remove from the heat. Transfer to a serving bowl and garnish with the Crispy Fried Shallots. Serve with steamed rice.

Serves 4–6
Preparation time : 15 mins
Cooking time : 25 mins

See also Malaysia Cooking “Prawn Kerutuk Recipe”