Praktis Favorit! Resep SUP IKAN KEMANGI: Gurih & Segar

Thanks to the lemon basil, shallots, and garlic, the dish is savory and a bit sweet so it tastes fresh. Hello! Welcome back to my channel, Devina Hermawan. Today, we'll be making Lemon Basil Fish Soup. It's fresh, aromatic, and one of the soups I often make. It's very practical. Just add the ingredients into one pan. It's great if you're cutting back on fried foods. Today, I'll cook with W898 UFO Stove from Winn Gas. Here are the ingredients. For the fish, I use Tilapia. You can use Gourami, etc. as long as it's not too fishy. Ideally, the fish should be fresh. If the fish is already frozen, you can fry it until it's crisp before adding it into the soup. If you use saltwater fish or fish with a strong fishy odor, it's better to use them for spiced soups... ...like this Balinese Fish Soup that I shared before or make them into Gulai, etc. If you only have fish fillet, you can use it as long as the flesh is soft and the aroma is not too fishy. For example, Tilapia, Gourami, or Dory. Here, we'll slice all the spices so it's practical and it'll give the dish a lighter aroma. There's garlic, shallots, onion, ginger, tomato, and Thai chili (optional). You can skip the onion, too, if you don't have any. We also need lemon basil since it's the name of the dish. Then, green onions, celery, and lime. Lime is important to make the fish soup tangy and fresh. You can also add bilimbi or green tomatoes. The ingredients are very simple. First, let's prep the fish. It's usually slimy. To reduce the slime and odor, I like to rub the fish with salt. We need quite a lot of salt. You can also use crushed salt. Be careful. Tilapia has sharp fins. Your hands may bleed if grazed. Next, let it rest for about 2 minutes. Then, rinse it twice with clean, running water. Let's slice it now. Pat it dry first with a cloth, etc. so it's not slippery, which raw fish tends to be. A fish this size usually has hardened parts. So, slice the sides first that are easy to slice through. Next, to slice the hard top part, switch into this position before slicing it through with the knife. You can forcefully chop it off without turning the fish but sometimes, the flesh may be torn apart. Next, slice the sides all the way down the stomach. Do the other side, then chop the hard part just like before. Then, instead of chopping the fins off, just pull them off. The fish prep is done. I've changed the cutting board, too. Now, let's slice the spices. Slice the shallots and garlic not so thinly. Slice the onions a bit thinly so we can eat it with the fish. Slice the ginger and pound it slightly so it doesn't come apart, followed by the tomatoes. Slice the green onions and celery in long strips like this. Done! Next, heat the pan and add a bit of oil. Don't add too much so the soup doesn't become oily. First, sauté the garlic and shallots until they're cooked and really fragrant. Next, add the onion and ginger. Let them cook for a moment. Then, add water, followed by the tomatoes, green onions, and celery. Next, bring the soup to a boil. We'll add the fish last. It's quick to cook and may become hard when overcooked. While we wait, I'll show you the W898 UFO Stove from Winn Gas. This is the first stove innovation in Indonesia that has a glass surface with no holes and removable hob. It's easy to clean. The hob itself is made of cast iron with a brass burner cap so it's strong and durable. Beneath it, there's a silicone seal so it's scratch-proof. The flame is also blue and can distribute heat evenly. The safety is assured as this stove is equipped with an automatic gas turn-off system that'll prevent leaks. It'll be even more complete with this regulator from Winn Gas. Let's continue cooking. The water is boiling and the aroma has come together well. Add the fish in along with the Thai chili, salt, sugar to bring out the freshness, pepper, and MSG or stock powder. Now, we only need to cook it for less than 5 minutes as the fish are in small slices and it'll cook quickly. Lastly, add the lemon basil in and turn the heat off. Don't boil the lemon basil for too long. It's a clear soup that's fresh and light but very aromatic. The lemon basil and sliced spices make the dish fragrant but not overpowering. It's important to use enough lime juice. I personally like it if it's tart, savory, and a bit sweet so it tastes fresh. Avoid using fish with a strong fishy or earthy odor. They are not suitable for this dish. To make it spicy, you don't need Shrimp Paste Sambal. Just crush the Thai chili and it'll go well with rice. Okay, then. Thank you for watching. Have fun trying this soup that I often make. It's very easy and quick to make and prep. The cleanup is also a breeze thanks to the W898 UFO Stove from Winn Gas. It's very easy to clean. Just lift the hob up and wipe it with a damp cloth. Don't forget to check out Winn Gas' products and visit their social media. If you recook this dish, tag @devinahermawan and @devispantry on Instagram. Like, subscribe, share, and comment below on your favorite fish soup. Stay tuned and see you in the next video!