I miss nenek’s (grandmother’s) food, a lot. It’s weird how her simple fish soup made me feel all cozy and homey, even though it was 30 degrees celcius outside in Singapore. I decided to find a recipe I could follow even when I’m away. Lo and behold, I found her, Kak Amy Tashiana and her Masak Apa Masak My Style Youtube channel. She has a lot of recipes there that looked a lot like grandma’s home cooked food. I’m so grateful for the internet! In any case, this is her recipe and I take no credit for it. I changed it a little however, with whatever I can find here. Go and check out her Youtube channel if you want to see the full process! I’ll upload short clips here.
Quick steps
Let me first say that red snappers are ridiculously expensive here! I’m not sure if prices have increased in general because it’s harder to catch fishes or if it’s a lot more expensive in Canada. Right now, I’m assuming the latter.
Heat up oil with onions and garlic until fragrant.
Add water.
Add the taters and carrot.
Fish!
Add oyster sauce and buillon cubes.
Broccoli!
My favourite mung bean vermicelli!
Tomatoes and cilantro.
And done!
I hope you enjoy!
Red Snapper Soup (Sup Ikan Merah)
Ingredients
- 1 large red onion sliced or cubed
- 2 tsp minced garlic
- 2 tbsp oyster sauce or to taste
- 2 bullion cubes ikan billis (anchovies) or vegetable
- 1 carrot largely cubed
- 2 potatoes largely cubed
- 2 tomatoes largely sliced
- 1 mung bean vermicelli
- 2 handfuls broccoli chopped
- 1 bunch cilantro chopped
- 2 tsp sesame oil or to taste
- 1/2 red snapper fish or however much you can afford
Instructions
- Soak vermicelli in water. Heat up oil in medium heat. Add in mince garlic and and onions.
- Add in water and bullion cubes. Bring to boil.
- Add potatoes and and carrots and let it cook for a few minutes.
- Add fish and then oyster sauce to taste and let it keep cooking
- Add in broccoli and let that cook for a minute.
- Add mung bean vermicelli that has been soaked in water.
- Lastly, add the tomatoes and cilantro and turn off the fire.
