Steamed Mackerel with Soup
Minuman • Malaysia
How to Make Steamed Mackerel with Soup (Traditional & Healthy Version)
Steamed Mackerel with Soup, known locally as "Ikan Kembung Kukus Bersup," is a quintessential Malaysian dish that blends the vibrant flavors of fresh seafood with aromatic herbs from our multicultural cuisine. Popular among health-conscious Malaysians, this dish celebrates the natural sweetness of mackerel, enhanced by a clear, fragrant broth infused with lemongrass (serai), ginger (halia), and kaffir lime leaves (daun limau purut). Often enjoyed in homes across Malaysia, this steamed fish soup is light yet satisfying, making it a staple for those seeking a nourishing meal without compromising on taste. The dish’s origins trace back to coastal fishing communities, where fresh catch is steamed to preserve its nutrients and delicate flavor. The soup is a reflection of Malaysia’s rich culinary tapestry, drawing inspiration from Malay, Chinese, and Nyonya kitchens, each adding their touch with local spices and ingredients. Steamed Mackerel with Soup is perfect for anyone looking for a wholesome, protein-rich meal that’s gentle on the palate and easy to digest. It’s an excellent choice for busy families, festive gatherings, or those seeking a revitalizing post-workout option.
Bahan-bahan(untuk 1 medium mackerel fillet with 1 cup soup per serving)
- 2 medium Fresh mackerel fillets (ikan kembung) (cleaned and deboned)
- 2 stalks Lemongrass (serai) (bruised)
- 3 slices Ginger (halia) (thinly sliced)
- 2 cloves Garlic (smashed)
- 3 leaves Kaffir lime leaves (daun limau purut) (torn)
- 1 leaf Pandan leaf (knotted) - pilihan
- 1 small Carrot (julienned)
- 1 small Tomato (quartered) - pilihan
- 2 stalks Spring onion (sliced)
- 1/2 tsp Sea salt
- 1/4 tsp White pepper
- 2 cups Water (filtered)
Arahan
- 1
Rinse the mackerel fillets under cold water, pat dry, and lightly season with sea salt and white pepper. Set aside.
5 minutes
Use fresh ikan kembung for the best texture and taste.
- 2
Prepare the aromatics: bruise the lemongrass, slice the ginger, smash the garlic, and tear the kaffir lime leaves.
3 minutes
Bruising the herbs releases more flavor into the soup.
- 3
In a steamer-safe dish, lay the mackerel fillets side by side. Scatter the lemongrass, ginger, garlic, kaffir lime leaves, and pandan leaf (if using) over and around the fish.
3 minutes
Arranging the aromatics on top of the fish infuses it more deeply.
- 4
Add the julienned carrot, tomato quarters, and half of the spring onions to the dish.
2 minutes
These vegetables add vitamins and a light sweetness to the broth.
Kenapa hidangan ini sihat
This dish is a healthy choice because it’s steamed instead of fried, retaining the fish’s nutrients without added fat. The clear soup base is free from santan or heavy seasoning, making it light on the stomach and heart-friendly. Using fresh, whole ingredients ensures you get maximum nutrition with every bite, ideal for those tracking calories or seeking wholesome meals.
Steamed Mackerel with Soup is packed with lean protein, omega-3 fatty acids, and essential minerals like selenium and iodine from the fresh ikan kembung. Using local herbs such as lemongrass and kaffir lime leaves adds antioxidants and aids digestion. The soup contains minimal fat since it’s prepared without oil and is low in calories, making it suitable for weight management. The inclusion of carrots and tomatoes contributes vitamins A and C, supporting immune health.
Petua
- 💡Tip 1: Always use fresh mackerel for a sweet, clean-tasting soup.
- 💡Tip 2: Adjust the steaming time based on the thickness of the fillet for perfect doneness.
- 💡Tip 3: Add a dash of lime juice before serving for extra zing.
Penyimpanan & hidangan
Refrigerate leftovers in an airtight container for up to 2 days. Reheat gently over low heat to avoid overcooking the fish. Best enjoyed fresh.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 160.0 kcal |
