Entree: Timor-Leste – National Cuisine – Budu (Timorese coconut fish stew simmered with aromatics, tamarind, and chilies served with rice)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Total 30 min

Ingredients

- 4 firm white fish fillets, approx. 6 oz (170 g) each
- 2 tbsp (30 ml) vegetable oil
- 1 medium onion, thinly sliced (about 6 oz / 170 g)
- 3 garlic cloves, minced
- 1 tbsp (15 g) fresh ginger, minced
- 2 stalks lemongrass, bruised and roughly chopped
- 2 bird's eye chilies, thinly sliced (adjust to taste) (about 5 g)
- 1 cup (240 ml) coconut milk
- 1 cup (240 ml) fish or chicken stock
- 1 tbsp (15 g) tamarind paste diluted in 2 tbsp (30 ml) water
- 1 tbsp (15 ml) fish sauce
- 1 tbsp (15 g) palm sugar or brown sugar
- 1 medium tomato, chopped (about 5 oz / 140 g)
- Juice of 1 lime (about 2 tbsp / 30 ml)
- 2 tbsp (8 g) chopped fresh cilantro or coriander leaves
- Cooked white rice, for serving (about 3 cups / 600 g cooked)
- Salt to taste

Instructions

1. Heat 2 tbsp vegetable oil in a wide skillet or shallow pot over medium heat. Add the sliced onion and cook until soft and beginning to color, about 6–8 minutes. Add minced garlic and ginger and cook 1 minute until fragrant.
2. Add bruised lemongrass and sliced chilies and sauté briefly. Pour in coconut milk and stock; stir to combine and bring to a gentle simmer.
3. Stir in the diluted tamarind paste, fish sauce, and palm sugar. Add the chopped tomato and simmer the broth for 6–8 minutes to meld flavors, skimming any foam.
4. Gently nestle the fish fillets into the simmering broth, spooning liquid over them. Cover and poach over low heat until fish is cooked through, about 6–8 minutes depending on thickness.
5. Remove lemongrass pieces, adjust seasoning with salt or extra fish sauce and lime juice to taste. Sprinkle chopped cilantro over the stew.
6. Serve Budu hot with steamed white rice, spooning generous amounts of the coconut-tamarind broth over the rice.