Ikan Singgang (Ikan singgang)
Overview
Ikan singgang is a clear, golden fish soup from the east coast of Peninsular Malaysia. Fresh fish, usually Indian mackerel or tuna, is cut into thick steaks and simmered in water with slices of fresh turmeric, galangal, ginger, garlic and shallots, a few whole red and bird's eye chillies and a piece of dried tamarind peel called asam keping. The broth is seasoned only with salt and a pinch of sugar, so the fresh fish and spices stand out. The soup is light, sour, spicy and aromatic, with a bright yellow colour from the turmeric, and it is eaten with plain rice and budu, the fermented anchovy sauce.
History
Ikan singgang is a traditional dish of Terengganu and Kelantan, where fishing villages line the coast of the South China Sea. Freshly landed fish was cooked quickly in this simple way, and it remains an everyday home dish and a favourite at local rice stalls. It is also eaten during the monsoon season, when the boats cannot go out and families rely on preserved and simple foods.
Main ingredients
Mackerel, turmeric, galangal, garlic, tamarind, chillies. The soup is built on turmeric and galangal broth and is usually served hot. Diet: pescatarian; usually gluten-free.
Explore: More soups from Malaysia
Recipe
Method
- 1
Put the turmeric, galangal, garlic, shallots and chillies in a pot with 1 l water.
- 2
Add the asam keping and bring to the boil.
- 310 min
Simmer for 10 minutes.
- 48 min
Add the fish and cook gently for 8 minutes, until just done.
- 5
Season with salt and sugar and serve with rice.
- ✓
Serve. About 35 min from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
