Entree: Indonesia – Maluku – Ikan Kuah Kuning (Maluku-style fish poached in an aromatic yellow turmeric broth with lemongrass and lime)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 15 min

Total 25 min

Ingredients

- 2 red snapper fillets, approx. 6 oz (170 g) each
- 4 cups (960 ml) fish stock or water
- 2 stalks lemongrass, bruised and halved
- 3 kaffir lime leaves (or 3 bay leaves if unavailable)
- 1 inch (2.5 cm) galangal, thinly sliced (or ginger if unavailable)
- 3 shallots, thinly sliced
- 2 cloves (approx. 6 g) garlic, crushed
- 2 tsp (10 ml) ground turmeric or 2 tbsp (30 g) fresh turmeric, grated
- 2 bird's eye chiles (or 1 serrano), slit
- 1 medium tomato, cut into wedges
- 1 tbsp (15 ml) tamarind juice or 1 tbsp (15 ml) lime juice
- 1 tsp (5 ml) salt, adjust to taste
- 1 tsp (5 ml) sugar (palm sugar preferred)
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 ml) chopped fresh cilantro or kemangi (lemon basil) for garnish
- Optional: 1/2 cup (120 ml) thin coconut milk for a slightly richer version

Instructions

1. Heat 2 tbsp (30 ml) oil in a wide saucepan over medium heat. Sauté shallots and garlic until soft and fragrant, about 2–3 minutes. Add grated turmeric and briefly cook, 30 seconds, to bloom the spice.
2. Add lemongrass, galangal, kaffir lime leaves, chiles, and tomato wedges. Pour in 4 cups (960 ml) fish stock or water and bring to a gentle simmer for 8–10 minutes to infuse flavors.
3. Gently add fish fillets to the simmering broth, spooning broth over the top. Simmer on low heat until fish is just cooked through, about 6–8 minutes depending on thickness. If using coconut milk, stir it in during the last 2 minutes of cooking and avoid boiling.
4. Stir in tamarind or lime juice, salt and sugar; taste and adjust seasoning. Remove lemongrass halves and discard; keep or remove galangal slices as preferred.
5. Ladle fish and broth into a shallow serving bowl. Garnish with chopped cilantro or kemangi and serve immediately with steamed rice.