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Yellow Fish Soup

Origin: Maluku Islands

Ingredients
  

  • 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
  • basil
  • 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

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 😉

Instructions

  • 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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Keyword fish, Indonesian, soup, tumeric

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