newsletter fr
Excluding taxes and delivery
The product just got added to your cart!


Fish and pineapple soup

Fish and pineapple soup

The first time we saw this on the menu of a restaurant in Bankal Pinang, Indonesia, we thought, « Could be great, could be gross ». We're happy our friend insisted we try it! This soup is also delicious with other kinds of fish, shrimp, mussels, or squid.


  • 3 Tbsp tamarind or ¼ cup lemon juice
  • 3 garlic cloves, chopped
  • 3 shallots, chopped
  • 1 piece (1-inch) ginger, chopped
  • 2 tsp turmeric, ground
  • ¼ tsp long pepper or white pepper
  • 2 to 4 fresh Thai chilies, chopped
  • ¼ tsp shrimp paste or 2 Tbsp fish sauce
  • 12 oz mackerel filet and/or shrimp and/or squid
  • 1 small pineapple
  • 1 stalk lemongrass or lemon zest
  • 1 slice galangal, dry or fresh (opt.)
  • 2 firm tomatoes, chopped
  • 1 tsp palm sugar or honey (opt.)
  • Salt to taste
  • Thai basil or basil
  • Sambal oelek


  1. 1

    Soak tamarind in ¼ cup boiling water.

  2. 2

    Put garlic, shallots, ginger, turmeric, long pepper, chilies and shrimp paste in a mortar or food processor and purée.

  3. 3

    Cut fish into bite-sized pieces and place in a bowl with 1/3 of the spice paste. Mix to season each piece. Set aside.

  4. 4

    Wash, peel, and core pineapple. Cut into bite-sized pieces and place in a pot.

  5. 5

    Wash and bruise lemongrass. Place in the pot of pineapple with the rest of the spice paste. Add 5 cups water, galangal, chopped tomatoes, and tamarind pulp with its juice. Bring to a boil. Simmer for 15 minutes.

  6. 6

    Add the marinated fish and cook for 3 more minutes. Taste; then add sugar or salt if needed. Garnish with basil. Serve with sambal oelek.