Wednesday, August 12, 2009

Bokok Fish Soup

This soup has a lot of variations. It seems as if different households in Penang have their own recipe for it. Some like their Bokok Fish Soup sweet, others with tons of chilli. In our house, we like the soup simple; just the fish in assam soup. It's quite similar to the Assam Laksa soup but stripped down to only 5 main ingredients. It's great served hot with rice.

A word of caution: do not serve the soup in plastic bowls. The turmeric in the soup will leave a stain.

- 2 slices of belacan (unroasted) (1.5-inch square, about 1/2 inch thick)
- 450g tamarind pulp
- 550g Bokok fish or kembung fish, cleaned and gutted
- 1 bundle lemongrass (about 3-4 stalks, use the inner white bulbs only) (smashed)
- 3 1/2 teaspoon turmeric powder
- Salt to taste
- Chili powder or red chillies to taste (optional)

1) Break up the belacan and add into the pot, together with 2 cups of water.

2) In a bowl, add 1 cup of water to the tamarind pulp. Squeeze tamarind in the water and pour the tamarind juice into a large pot of water. Keep repeating until the water is clear; about 7-8 times.

3) Add fish.

4) Add lemongrass and turmeric powder. Stir.

5) Bring to boil. Then simmer for at least an hour.

6) Add salt and chili powder to taste.

Serve hot.


  1. oooohhh this is my FAVOURITE SOUP!!!!

  2. yum.. I love this too and have not had it for sometime... oh we have never had it with tumeric powder.

  3. Mm. I'm not sure how the soup would taste without turmeric. You should try adding it in. Turmeric has many good benefits, besides giving terrific earthy and peppery flavour to the soup.

  4. I cant believe that you have a food website!!I need you to come to my house and cook. LOL!

  5. haha, man.. I told you about this ages ago! I'm glad you finally visited