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Fish Stew with Lemongrass and Turmeric Recipe

Fish Stew with Lemongrass and Turmeric Recipe

Fish Stew with Lemongrass and Turmeric Recipe

This dish is typically cooked with fish heads in Indonesia, as shown in the photo above, but is equally delicious
with whole fish or fillets.

Ingredients :

  • 11/2 lbs (700 g) whole snapper, tuna or sea bream, or fish fillets
  • 1 tablespoon oil
  • 4 cups (1 liter) water
  • 1 teaspoon salt
  • 3 stalks lemongrass, thick bottom third only, outer layers discarded, inner part bruised
  • 5 kaffir lime leaves
  • 1–2 red finger-length chilies, sliced
  • 2 spring onions, cut into lengths
  • Crispy Fried Shallots

Spice Paste

  • 11/2 in (4 cm) fresh turmeric, peeled and sliced, or 11/2 teaspoons ground turmeric
  • 2 in (5 cm) ginger, peeled and sliced
  • 2–3 red finger-length chilies, deseeded
  • 4–6 shallots, peeled
  • 3 cloves garlic, peeled

Method :

  1. If using whole fish, scale, gut and clean the fish, then make several shallow diagonal slits on each side.
  2. Make the Spice Paste by grinding all the ingredients to a smooth paste in a mortar or blender, adding a little water if necessary to keep the mixture turning.
  3. Heat the oil in a wok over high heat and stir-fry the Spice Paste for 1 to 2 minutes until fragrant. Add the water, salt, lemongrass and kaffir lime leaves, and bring to a boil. Add the fish, reduce the heat to medium and return to a boil, then simmer uncovered until the fish is cooked, 7 to 10 minutes. Adjust the taste with more salt or water as desired and remove from the heat.
  4. Transfer to a serving platter and serve hot with steamed rice, garnished with sliced chili, spring onions and Crispy Fried Shallots (if using).

Serves 4
Preparation time : 20 mins
Cooking time : 15 mins

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Source :
The Food of Indonesia
Delicious Recipes from Bali, Java and the Spice Islands
by Heinz von Holzen & Lother Arsana
photos by Heinz von Holzen

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See also Indonesian Recipe “Beef Soup with Chilies and Tamarind Recipe – Resep Daging Belacan”