Gently place the fish into the pot, ensuring they’re submerged in the broth. Cook for another 10-12 minutes, depending on the thickness of the fish. You want the fish to be tender and flaky, but not overcooked. Be careful when stirring to avoid breaking the fish apart.
If you’re using fillets, you can simmer them for a shorter amount of time, about 5-7 minutes, until cooked through.
Step 5: Add the Kangkong (Water Spinach)
Once the fish is cooked, add the kangkong (or spinach) to the pot and cook for an additional 1-2 minutes, just until wilted. The spinach will provide a fresh, vibrant green contrast to the dish and balance out the sourness of the broth.
Step 6: Final Taste Check
Give the broth one final taste and adjust the seasoning if necessary. If you’d like more heat, add a few slices of fresh chili pepper for an added kick.
Step 7: Serve and Enjoy
Once everything is cooked through and flavorful, ladle the Fish Ampiang into bowls, making sure to serve with plenty of the tangy broth and vegetables. Garnish with fresh cilantro or green onions if desired, and serve with steamed rice on the side. You can also offer lime wedges for an extra burst of citrusy tang.
Tips for Perfect Fish Ampiang
