Ikan Kuah Kuning

Ingredients

Instructions

1. 1

   Prep everything first so the soup cooks quickly: cut the fish into 4 serving pieces, thinly slice the shallots, garlic, and chili, bruise the lemongrass with the back of a knife, slice the galangal, and cut the tomato into wedges. Finely grate the zest from the lime if you like a brighter finish, then juice it separately.

2. 2

   Season the fish with half of the salt, the ground turmeric, and half of the lime juice. Rub gently to coat and leave it while you start the broth, about 5 minutes. This short seasoning helps remove any fishiness and gives the flesh a deeper yellow color.

3. 3

   Heat the oil in a saucepan over medium heat. Add the shallots, garlic, and chili, and sauté for 2-3 minutes until fragrant and softened but not browned. Add the lemongrass and galangal and cook for 30 seconds more to release their aroma.

4. 4

   Pour in the water, then add the tomato, sugar, and remaining salt. Bring to a gentle boil, then lower to a steady simmer for 5 minutes so the broth takes on the flavor of the aromatics. The broth should smell citrusy and savory, with a clear golden color.

5. 5

   Slide the fish into the simmering broth in a single layer. Poach gently for 5-6 minutes, turning the heat down if needed so the liquid does not boil hard. The fish is done when it flakes easily, turns opaque throughout, and reaches the center without translucency.

6. 6

   Turn off the heat and stir in the remaining lime juice. Taste the broth and adjust with a little extra salt if needed; it should be fresh, lightly tangy, and warmly spiced rather than sour. Let it sit for 1 minute before serving so the flavors settle.

7. 7

   Ladle the soup and fish into bowls, top with spring onion and coriander, and serve immediately. Spoon some broth over the fish so the herbs wilt slightly and release their fragrance.

Nutrition per serving

Notes

• •Use a firm fish such as snapper, cod, grouper, haddock, or seabass so it holds together during poaching.
• •If using fish steaks with bones, add 1-2 extra minutes of poaching time depending on thickness.
• •For a fuller yellow color, fresh turmeric can replace the ground turmeric: use about 12 g finely grated.
• •Serve with steamed rice if you want a more filling meal; the broth is light but very flavorful.
• •Keep the simmer gentle once the fish is added to prevent it from breaking apart and to keep the broth clear.

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