Bruneian-style Spicy Fish Soup

Ingredients

Bruneian-style Spicy Fish Soup takes inspiration from the Hungarian dish Halászlé but incorporates Bruneian flavors and spices. While Halászlé is traditionally made with freshwater fish and paprika, the Bruneian version uses locally available fish, such as red snapper or grouper, and a blend of spices including turmeric, lemongrass, and chili. The addition of tamarind paste adds a tangy element to the soup, distinguishing it from the Hungarian original. We alse have the original recipe for Halászlé, so you can check it out.

• 500g (1.1 lb) red snapper or grouper fillets, cut into chunks 500g (1.1 lb) red snapper or grouper fillets, cut into chunks
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 2 teaspoons turmeric powder 2 teaspoons turmeric powder
• 2 stalks lemongrass, bruised 2 stalks lemongrass, bruised
• 2 red chilies, sliced 2 red chilies, sliced
• 1 tablespoon tamarind paste 1 tablespoon tamarind paste
• 4 cups (950ml) fish or vegetable broth 4 cups (950ml) fish or vegetable broth
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Steamed rice or crusty bread, for serving Steamed rice or crusty bread, for serving

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 10g, 3g
• Protein: 30g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until fragrant and golden.
2. 2.
   Stir in the turmeric powder, lemongrass, and sliced red chilies. Cook for another minute to release the flavors.
3. 3.
   Add the fish fillets to the pot and cook for 2-3 minutes, until they start to turn opaque.
4. 4.
   Dissolve the tamarind paste in the fish or vegetable broth, then pour it into the pot. Bring the soup to a simmer and let it cook for 10-15 minutes, allowing the flavors to meld together.
5. 5.
   Season with salt to taste.
6. 6.
   Remove the lemongrass stalks from the soup.
7. 7.
   Ladle the Bruneian-style Spicy Fish Soup into bowls and garnish with fresh cilantro.
8. 8.
   Serve the soup hot with steamed rice or crusty bread on the side.

Treat your ingredients with care...

• Red snapper or grouper — Ensure the fish fillets are fresh and firm. If these fish varieties are not available, you can substitute with other firm white fish such as cod or haddock.

Tips & Tricks

• For an extra kick of heat, add more sliced red chilies to the soup.
• Adjust the amount of tamarind paste according to your preference for tanginess.
• Serve the soup with a squeeze of fresh lime juice for added brightness.
• If you prefer a thicker soup, you can blend a small portion of the cooked fish and broth together before adding it back to the pot.
• Experiment with different types of fish to find your favorite flavor combination.

Serving advice

Serve the Bruneian-style Spicy Fish Soup hot in individual bowls. Accompany it with steamed rice or crusty bread on the side for a complete and satisfying meal.

Presentation advice

Garnish each bowl of Bruneian-style Spicy Fish Soup with a sprig of fresh cilantro to add a pop of color. Serve the soup in beautiful ceramic bowls to enhance its visual appeal.