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Yellow Fish Soup

Origin: Maluku Islands
Source: Buku Kumpulan Resep Tradisional Indonesia

Yellow Fish Soup from Maluku

Notes, Tipps & Tricks

Here's one of our family's favorite dishes: Ayam Bumbu Betutu. This dish is one of most popular dishes which originated from the Balinese ethnic group, and is now commonly served throughout Indonesian archipelago even in foreign countries. Europeans call it: Balinese Chicken. A complete blend of spices with a distinctive aroma of banana leaves..... hhhhhm It tastes really superb & delicious. Although it takes a long journey & a little patience to make this exotic dish, it's a worth trying for !!!! Have I convinced you ??;-))

Anyway I have a little note that might be useful to prepare this recipe. For those of you who feel that the whole chicken is too much, you can change the amount of chicken as well as the part of chicken pieces as preferred. Just spread the stuffing leaves over the chicken pieces. I assure you, the taste won't be different! Another thing, since the cassava leaves is hard to obtain in western countries, please take a coy sum or curly kale as a subtitute. Last but not least if banana leaves is also not available then use aluminium foil only to wrap it.

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Ingredients

Ingredients for 3 persons:

  1. 600 gr/1.3 lb/20 oz barracuda steak or fillet / tuna / spanish mackerel / sea bream, washed
  2. 2 stems of lemon grass, bruished
  3. 2 cm fresh galangale, sliced
  4. 2 tsp sugar
  5. 2 limes
  6. basil
  7. 1 lt water
  8. salt to taste
  9. vegetable oil

Spice for the paste:

  1. 5 shallots, chopped
  2. 3 cloves garlic, chopped
  3. 2 - 4 large red chillies, de-seeded chopped
  4. 2 cm fresh ginger, chopped
  5. 3 cm fresh turmeric or 1 tsp turmeric powder
Ikan Kuah Kuning Ingredients

Step-by-Step Instructions:

  1. 1

    Cut the fish, put them in a bowl and rub with salt and lime juice/tamarind juice.

  2. 2

    Keep aside for 15 minutes. Rinse under cold water and pat dry with kitchen paper.

  3. 3

    Put all ingredients for the seasoning paste in a blender or food processor & blend until smooth.

  4. 4

    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.

  5. 5

    (The paste is ready when it's colour has changed from blur yellow into transparent yellow and the mixture becomes little bit scrambled.

  6. 6

    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.

  7. 7

    (If preffered, just pre-cooked the fish in separate boiled water as I write on the above notes).

  8. 8

    Adjust the seasoning and add salt & sugar to taste. Add basil leaves. Add 2 tbsp lime juice, mix well & remove from heat.