Sop Ikan is a traditional Balinese dish – a tart and flavourful soup that goes well with a bowl of rice. This dish is made with base be pasih, a basic spice paste that is commonly used.
You can learn to make base be pasih in our earlier article, and make use of that for this recipe below.
- 400g prawns, cleaned and deveined
- 200g fish fillet, sliced
- 4 clams or mussels
- 100g quid, sliced
- A pinch of salt to taste
- A pinch of ground black pepper to taste
- 4 tbsp base be pasih (seafood spice paste)
- 2 tbsp lime juice
- 1-2 tbsp vegetable oil
- 1 litre seafood or chicken stock
- 4 salam leaves*
- 4 kaffir lime leaves
- 4 blimbing**
- 4 tomatoes, peeled, seeded and cut into wedges
- Season seafood with salt and pepper, then add spice paste and lime juice. Mix well.
- Heat oil in a heavy saucepan. Add seafood and sauté quickly until the colour changes on both sides of prawns and fish.
- Add stock, salam leaves, kaffir lime leaves, and blimbing. Bring to boil, then braise over very low heat.
- Add tomato wedges and simmer until seafood is tender and tomatoes are warmed through.
- Season to taste with salt and pepper.
- Serve with a bowl of rice.
* Salam leaves are a cousin to bay leaves in Indonesian cooking. Dried Salam leaves are practically odourless. Flavours are released during the long cooking time often required for stews and other simmered dishes.
** Blimbing is a sour, yellow-green fruit with a thin, soft skin and crunchy, juicy flesh. The fruit resembles smooth-skinned gherkins. Bilimbing fruit are also referred to as Tree Cucumbers and are known for their tart-tangy flesh.
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