Yellow Fish Soup
Origin: Maluku Islands
- 600 g barracuda steak or fillet / tuna / spanish mackerel / sea bream, washed
- 2 stem lemon grass, bruished
- 2 cm fresh galangale, sliced
- 2 tsp sugar
- 2 pc limes
- 1 l water
- salt or to taste
- vegetable oil
Spice for the paste
- 5 pc shallots, chopped
- 3 gloves garlic, chopped
- 2-4 pc large red chillies, de-seeded, chopped
- 2 cm fresh ginger, chopped
- 3 cm fresh turmeric or 1 tsp turmeric powder
Yellow Fish Soup
The Moluccan Islands (Kepulauan Maluku in Indonesian language), which are rich in sea fish and spices, are indeed famous for their unique fish-base dishes. The fampus variant among them is Ikan Kuah Kuning which literally means "Yellow Fish Soup".As the name suggests, this dish has a yellow tends to orange colour which comes from ground turmeric. It is a simple but indeed delicious soup. Give a try and let you know the outcome 😉
- Cut the fish, put them in a bowl and rub with salt and lime juice/tamarind juice.
- Keep aside for 15 minutes. Rinse under cold water and pat dry with kitchen paper.
- Put all ingredients for the seasoning paste in a blender or food processor & blend until smooth.
- Heat 2 tbsp oil in the middle-size frying pan. Stir-fry the paste all the time until fragrant/ you smell a good aroma. Add galingale and lemon grass. Keep stir-frying.
- The paste is ready when it's colour has changed from blur yellow into transparent yellow and the mixture becomes little bit scrambled.
- Pour in 1 lt hot water and bring all to boil. Lower the heat into medium and add the fish. Simmer until the fish well cooked.
- (If preffered, just pre-cooked the fish in separate boiled water as I write on the above notes).
- Adjust the seasoning and add salt & sugar to taste. Add basil leaves. Add 2 tbsp lime juice, mix well & remove from heat.
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