Sup Ikan (Indonesian Fish and Vegetable Soup)
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Ingredients
- 500 g white fish fillets (such as pollock)
- 1000 ml fish stock
- 2 carrots, sliced
- 250 g waxy potatoes, diced
- 2 tomatoes, roughly chopped
- 3 garlic cloves
- 10 g fresh ginger, grated
- 2 spring onions, sliced
Nutrition (per serving)
- Calories
- 191 kcal
- Protein
- 26.8 g
- Carbohydrate
- 16.5 g
- of which sugars
- 4.5 g
- Fat
- 1.6 g
- of which saturates
- 0.3 g
- Fibre
- 3.1 g
- Salt
- 2.34 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Bring the fish stock to a simmer in a large pot with the garlic and ginger.
- 2
Add the potatoes and carrots and simmer for 12 minutes.
- 3
Add the tomatoes and simmer for a further 5 minutes until softened.
- 4
Cut the fish into large chunks, add to the pot and simmer for 6-7 minutes until it flakes easily and is cooked through.
- 5
Season with a little salt and pepper and scatter with the spring onions to serve.
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