Sundaland Recipes

Ikan Kuah Lada or Fish in Pepper Soup, is a tantalizing dish that holds a special place in the rich Peranakan cuisine. This beloved dish showcases the unique fusion of Malay and Chinese influences that define Peranakan cooking. Imagine succulent pieces of fish, simmered to perfection in a fragrant and fiery broth infused with the robust flavors of black and white pepper. 
The soup itself is a symphony of flavors, with a harmonious blend of spices, herbs, and aromatics. The addition of ingredients like ginger, garlic, and shallots enhances the depth of the broth, while hints of tamarind and lemongrass bring a delightful tanginess and fragrance. The star of the dish, the fish, soaks up the flavors of the soup, resulting in tender, flavorful bites that meld beautifully with the aromatic broth.A variety of fish can be used to create this delectable dish. Traditionally, firm-fleshed fish like Snapper, Barramundi, or Grouper are commonly used due to their ability to hold up well in the flavorful soup. These types of fish have a mild flavor that pairs beautifully with the boldness of the pepper-infused broth. However, you can also explore using other fish varieties such as Mackerel, Tilapia, or even Catfish, depending on your personal preference and availability. The key is to choose a fish that can withstand the cooking process while absorbing the flavors of the rich and aromatic pepper soup. So, let your culinary creativity guide you in selecting the perfect fish for your hearty bowl of Ikan Kuah Lada. 

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By:Sundaland Recipes Team
Author:

Prep Time:15 Minutes
Cook Time:30 Minutes
Suitable:LowFat
Category:Meal
Origin:Malaysia, Singapore, China
Serving:4 Person
Tags:Comforting, Boldness, Aromatics

Nutrifacts:200 calories
  5 grams fat

Rating:4.1 

Ikan Kuah Lada is a comforting and hearty dish that warms both the body and the soul. It is often enjoyed with steamed rice or served alongside other Peranakan delicacies, such as Nyonya Chap Chye (mixed vegetable stew) or Ayam Pongteh (braised chicken in fermented bean sauce). This dish exemplifies the unique blend of cultures and flavors that define Peranakan cuisine, making it a true delight for food enthusiasts seeking a taste of Sundaland's culinary heritage. 

Ingredients:

• 500 grams firm-fleshed fish fillets (such as Snapper or Grouper), cut into chunks
• 1 tablespoon vegetable oil
• 1 onion, sliced
• 3 cloves of garlic, minced
• 1 thumb-sized piece of ginger, thinly sliced
• 2 teaspoons ground black pepper
• 1 teaspoon ground white pepper
• 1 teaspoon chili paste or sambal oelek (adjust to your spice preference)
• 2 cups fish or vegetable stock
• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon tamarind paste, dissolved in 1/4 cup water
• Salt to taste
• Fresh cilantro or scallions, chopped (for garnish)
  

Instructions:

1. Heat the vegetable oil in a large pot over medium heat. Add the sliced onion, minced garlic, and ginger. Saute until fragrant and the onion turns translucent.
2. Sprinkle the ground black pepper and white pepper into the pot, along with the chili paste. Stir well to combine and release the flavors.
3. Add the fish stock, soy sauce, and oyster sauce to the pot. Stir in the tamarind paste mixture. Bring the soup to a gentle simmer and let it cook for about 10 minutes to allow the flavors to meld together.
4. Carefully add the fish chunks to the simmering soup, ensuring they are fully submerged. Cook for another 5-10 minutes, or until the fish is cooked through and flakes easily.
5. Taste the soup and adjust the seasoning with salt if needed.
6. Serve the Ikan Kuah Lada hot, garnished with fresh cilantro or scallions. Accompany it with steamed rice and enjoy the flavorsome harmony of the pepper-infused soup and tender fish.