Summary

Ingredients

• 8 shrimp (s), large, fresh or frozen
• 200 g fish fillet (s), skinless, fresh or frozen
• 12 tablespoon peanut oil
• 6 lime leaves
• 3 medium tomato (s), fully ripe
• 8 macadamia nuts or kemiri nuts
• 8 small onion (s), red
• 4 medium clove garlic (s)
• 4 cardamom pods
• 4 peppers, red, long (cabe besar merah)
• 4 chilli pepper (s), curly red, long, thin (cabe keriting merah)
• 2 small chilli peppers, red (cabe rawit merah)
• 10 g shrimp paste (terasi udan)
• 3 stalks lemongrass, fresh
• 15 g alanal, fresher
• 5 g turmeric, fresh (turmeric root)
• 12 g iner, fresher
• 100 ml orange juice
• 4 tablespoon lime juice
• 250 ml mineral water
• 2 tablespoon tamarind syrup
• 1 tablespoon soy sauce, sweet (kecap manis)
• 2 tablespoon oyster sauce (Saus Tiram)
• 3 tablespoon fish sauce, light (kecap ikan)
• 2 tablespoon honey
• 8 g chicken broth, rained
• 150 ml coconut milk, creamy
• 2 tablespoon arrack
• Honey and light fish sauce to taste

To garnish:

• 2 tablespoon coconut milk, creamy
• 2 stalks dill, fresher
• Flowers and leaves

Print Recipe Pin Recipe

Instructions

1. Thaw fish fillet and prawns, otherwise wash off. Prepare two shallow bowls (terrines). Remove the hard middle part from four of the lime leaves and chop finely. Peel the tomatoes, cut in half, then cut out the green stem and cut the tomato halves lengthways again. Remove the seeds and cut the tomato pieces lengthways into strips and across into 1 cm pieces. Quarter the macadamia nuts. Peel and quarter the onions and garlic. Wash the peppers and remove the green stalks, cut in half lengthways and cut out the kernels with their central sheaths, rinse out the remaining kernels with water, cut the halves into strips and cut them crossways into pieces about 1 cm long. Remove the stalks of the chilli and cut into 1 cm long pieces. Cut the shrimp paste from the block and crumble or cut into small pieces. Cut off the hard root stalk from the lemongrass and remove the brown leaves. Cut the lemongrass into very fine wheels, repeatedly removing the leaves that are too green. Use only the white and light green parts. Wash and peel the galangal, turmeric and ginger, then cut into small cubes.
2. Put all ingredients from orange juice to chicken broth in a 2 liter saucepan and warm up a little so that the chicken broth and sugar are dissolved.
3. Heat a medium pan. Pour in six tablespoons of the peanut oil, swirl the pan and when the oil is hot enough (bubbles form at the bottom of the pan) add the ingredients from macadamia to ginger and roast until the onions begin to brown. Deglaze with half of the broth. Simmer for ten minutes, stirring occasionally. Take off the stove and let cool down a bit. Pour into the blender and puree for 1 minute on the highest setting and then add to the rest of the broth. Add coconut milk and season with palm sugar and light fish sauce.
4. Heat a small pan. Pour in six tablespoons of the peanut oil, swirl the pan and when the oil is hot enough, add the tomato pieces and roast for 3 minutes on full heat.
5. Heat the soup slowly, but do not boil, otherwise the coconut milk will curdle. Stir gently. Add the prawns and the finely chopped lime leaves. When the prawns turn pink, remove them from the soup. Continue heating the soup over the lowest heat.
6. Sear the fish fillet on both sides in the pan and cut into 8 equal pieces. Place four of them with 2 lime leaves each in the prepared terrines. Add two tablespoons of the tomato pieces. Divide the soup between the 2 terrines and hang 4 prawns crosswise on the edge.
7. Garnish with fresh dill, coconut milk, the remaining diced tomatoes, flowers and leaves and serve immediately. In Bali you eat rice (nasi putih) with it, but the soup tastes best with fresh baguette. Then it`s a full meal.