Singgang Ikan Tenggiri Tradisional
Hidangan tradisional · Malay
A classic and aromatic Malay fish soup, Singgang Ikan Tenggiri features mackerel simmered in a flavorful broth infused with turmeric, ginger, and tamarind, creating a light yet deeply satisfying dish.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Mackerel (Tenggiri)500g
- Turmeric (fresh)2 inches
- Ginger (fresh)2 inches
- Tamarind paste2 tbsp
- Shallots3
- Garlic2 cloves
- Bird's eye chilies3-5
- Lemongrass1 stalk
- Water1 liter
- Saltto taste
- Black pepperto taste
- Cilantrofor garnish
Langkah
- 1
Clean and cut the mackerel into desired pieces.
- 2
Peel and slice the fresh turmeric and ginger.
- 3
Peel and roughly chop the shallots and garlic.
- 4
Bruise the lemongrass stalk.
- 5
In a pot, combine water, turmeric, ginger, shallots, garlic, bird's eye chilies, and lemongrass.
- 6
Bring to a boil and simmer for 15-20 minutes to allow flavors to meld.
- 7
Strain the broth if a clearer soup is desired, or leave the aromatics in.
- 8
Add the tamarind paste to the broth and stir well.
- 9
Season the broth with salt and black pepper to taste.
- 10
Gently add the mackerel pieces to the simmering broth.
- 11
Cook for 5-7 minutes, or until the fish is cooked through. Do not overcook.
- 12
Ladle the Singgang Ikan Tenggiri into bowls and garnish with fresh cilantro.
