Home Cook Together. Celebrate Life.

IndonesianAuthentic Cuisine

Indonesian Fish Soup 3

Serves 4 to 6 Soup seafood, Soups

Indonesian Fish Soup 3

Indonesian Fish Soup 3 is a beloved staple of Indonesian home cooking, often gracing the family table during weekday meals. This version captures the essence of how it's traditionally prepared in households, where ingredients are measured by intuition rather than scale, and the dish is a central part of shared dining experiences.

The soup is a harmonious blend of tender white fish, sweet onions, and ripe tomatoes, simmered in a light broth enriched with olive oil. A squeeze of lemon brightens the flavors, while sea salt and black pepper bring everything together. Each spoonful is a comforting balance of freshness and depth, designed to be savored and shared.

Ingredients

  • 700 gfirm white fish
  • 1onion
  • 2tomatoes
  • 1.5 Lwater
  • 80 mlolive oil
  • 1lemon
  • to tastefine sea salt and black pepper

Method

  1. Begin by preparing the aromatics. Dice 1 onion finely and set it aside. In a large pot, heat 80 ml of olive oil over medium heat. Once the oil shimmers, add the diced onion, stirring occasionally. Cook until the onion becomes translucent and fragrant, taking care not to let it brown, as this will affect the soup's flavor.
  2. While the onion is cooking, dice 2 tomatoes. Once the onion is ready, add the tomatoes to the pot. Stir them into the onions and cook until the tomatoes soften and release their juices, creating a fragrant base. This mixture should look like a thick, aromatic paste.
  3. Pour in 1.5 L of water into the pot, stirring to combine with the onion and tomato mixture. Bring the liquid to a gentle simmer over medium heat. This will form the broth for your soup.
  4. Prepare 700 g of firm white fish by cutting it into bite-sized pieces. Add the fish to the simmering broth. Let it cook gently until the fish turns opaque and flakes easily with a fork, indicating it is cooked through.
  5. Season the soup with fine sea salt and black pepper to taste. Stir well and allow the flavors to meld for a few more minutes. Taste the soup and adjust the seasoning if necessary.
  6. Finish the soup by squeezing the juice of 1 lemon into the pot, stirring to incorporate the citrusy brightness. Serve the soup hot, ensuring each bowl has a generous portion of fish and broth, ready for sharing at the table.
Cover of Authentic Indonesian Cuisine
From the cookbook

Authentic Indonesian Cuisine

This recipe is from Authentic Indonesian Cuisine by Yassine Sbiti — the Indonesian volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

Explore Indonesian cuisine