indonesian fish basko soup recipe

indonesian fish basko soup recipe. indonesian food recipes.

ingredients:

• 450g spanish mackerel fillet
• 75 ml cold water
• 125g tapioca powder
• 3 egg whites
• 6 cloves garlic, grated
• 1 tablespoon deep fried shallots, crushed
• 2 teaspoon salt
• 1/2 teaspoon sugar
• 1/2 teaspoon ground white pepper

       ---for Soup---

• 8 cups (2 liter) fish stock or 8 cups water + 1 1/2 tablespoon fish bouillon
• 2 inch ginger, peeled and sliced
• 2 scallions, cut into 2 inch sections
• 2 tablespoon oil
• 6 cloves garlic, minced
• 1/2 teaspoon ground white pepper
• 1/4 teaspoon ground nutmeg
• 150g fresh wood ear mushroom
• 75g dried lily bulb, soaked until soften, knotted and remove the tough bits
• 300g firm tofu, cut into triangular wedges
• salt, to taste
• sugar, to taste
• 1 teaspoon sesame oil

method:

1. In a food processor, grind together mackerel fillet and cold water into a paste. Transfer to a mixing bowl, along with the rest of the fish ball ingredients. Mix until well combined.

2. Bring a pot of water to a rolling boil. With two spoons (or hands if you prefer), make 1 tablespoon balls from the fish paste and drop into the boiling water. The fish balls are cooked when they float to the top. Remove the cooked fish balls and set aside.

3. Boil fish stock, ginger, and scallion in a soup pot.

4. Heat oil in a frying pan and sauté minced garlic until golden brown and fragrant. Pour into the soup.

5. Add white pepper, nutmeg, wood ear, lily bulb, tofu, and fish balls and bring to a boil. Season with salt and sugar, and adjust the taste to suit your preference. Drizzle with sesame oil, then turn off the heat.

6. Served hot in serving bowls along with the accompaniments.

thanks

colection