Entree: Indonesia – Aceh – Kuah Pliek U (Acehnese sour fish soup)
Serving Size: 4
Approximate Time
Prep
20 min
Cook
20 min
Total
40 min
Ingredients
- 1 lb (454 g) firm white fish (mackerel, snapper, or grouper), cut into 6–8 chunks, approx. usable weight
- 2 tbsp (30 ml) neutral oil (vegetable or coconut)
- 8 shallots, peeled (approx. 4 oz / 115 g)
- 4 cloves garlic (approx. 1 oz / 30 g)
- 3 red chilies (bird’s eye or red serrano), or to taste (approx. 0.9 oz / 25 g)
- 2 candlenuts or macadamia nuts, roughly chopped (optional) (approx. 8 g)
- 1 tsp (5 g) ground turmeric or 1 inch (2.5 cm) fresh turmeric, peeled
- 1 inch (2.5 cm) galangal, peeled and chopped (or 1 tsp / 2 g galangal powder)
- 2 stalks lemongrass, white parts bruised and tied
- 3 kaffir lime leaves, torn
- 1–2 tbsp (15–30 ml) tamarind paste (to taste) or 2 tbsp tamarind pulp soaked and strained
- 3 cups (720 ml) water or fish stock
- 1 cup (240 ml) thin coconut milk (optional for a richer broth)
- 1 tsp (5 g) palm sugar or brown sugar
- 1 tsp (5 g) sea salt, plus more to taste
- 2 tbsp (30 ml) fish sauce or to taste (optional; adjust salt)
- 1 tomato, cut into wedges (approx. 5 oz / 140 g)
- 2 tbsp (8 g) chopped fresh cilantro or daun kemangi (Indonesian basil) if available
- 2 green onions, sliced
- Lime wedges, for serving
Instructions
1. Prepare the bumbu: pulse shallots, garlic, red chilies, candlenuts, turmeric and galangal in a food processor or pound to a coarse paste with a mortar and pestle. If needed add a splash of water to help blend.
2. Heat oil in a medium pot over medium heat. Fry the spice paste until fragrant and oil separates, about 4–6 minutes. Add bruised lemongrass and torn kaffir lime leaves and stir 1 minute.
3. Add tamarind paste, water or fish stock, palm sugar and salt; bring to a simmer. Taste and adjust sourness/salt — add more tamarind or salt/fish sauce as needed.
4. Add the fish chunks and tomato wedges to the simmering broth. Cook gently 6–8 minutes until fish is just cooked through and opaque. If using coconut milk, stir it in in the last 2–3 minutes and warm through without boiling.
5. Remove lemongrass stalks and adjust seasoning. Stir in sliced green onions and chopped cilantro or daun kemangi.
6. Serve hot with lime wedges and steamed rice, offering extra sambal or sliced fresh chilies at the table.
