Entree: Indonesia – Papua – Ikan Kuah Kuning (Papuan turmeric and coconut fish stew)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 10 min

Total 25 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 4 firm white fish fillets, approx. 6 oz (170 g) each (total approx. 24 oz (680 g))
- 2 tbsp (30 ml) vegetable oil
- 6 shallots, sliced (about 3.5 oz (100 g))
- 4 cloves garlic, roughly chopped (about 1 oz (28 g))
- 2 tbsp (30 g) grated fresh turmeric (or 2 tsp (6 g) ground turmeric)
- 1 tbsp (15 g) grated fresh ginger
- 1 tbsp (15 g) grated fresh galangal (optional)
- 3 candlenuts, crushed (or 3 tbsp (30 g) macadamia nuts as substitute)
- 2 stalks lemongrass, bruised and halved (about 2 oz (60 g))
- 4 kaffir lime leaves, torn (or 1 tbsp (6 g) lime zest)
- 2 small red chilies, sliced (or 1 jalapeño), plus more to taste (about 0.5 oz (15 g))
- 1 1/2 cups (360 ml) coconut milk
- 1 1/2 cups (360 ml) water or light fish stock
- 2 tbsp (30 ml) tamarind juice or 2 tbsp (30 ml) lime juice
- 1 tsp (6 g) palm sugar or brown sugar
- 1 1/2 tsp (9 g) salt, adjust to taste
- Fresh cilantro or kemangi (lemon basil) for garnish

Show original ingredient measurements

- 4 firm white fish fillets, approx. 6 oz (170 g) each (total approx. 24 oz / 680 g)
- 2 tbsp (30 ml) vegetable oil
- 6 shallots, sliced (about 3.5 oz / 100 g)
- 4 cloves garlic, roughly chopped (about 1 oz / 28 g)
- 2 tbsp (30 g) grated fresh turmeric (or 2 tsp / 6 g ground turmeric)
- 1 tbsp (15 g) grated fresh ginger
- 1 tbsp (15 g) grated fresh galangal (optional)
- 3 candlenuts, crushed (or 3 tbsp / 30 g macadamia nuts as substitute)
- 2 stalks lemongrass, bruised and halved (about 2 oz / 60 g)
- 4 kaffir lime leaves, torn (or 1 tbsp / 6 g lime zest)
- 2 small red chilies, sliced (or 1 jalapeño), plus more to taste (about 0.5 oz / 15 g)
- 1 1/2 cups (360 ml) coconut milk
- 1 1/2 cups (360 ml) water or light fish stock
- 2 tbsp (30 ml) tamarind juice or 2 tbsp (30 ml) lime juice
- 1 tsp (6 g) palm sugar or brown sugar
- 1 1/2 tsp (9 g) salt, adjust to taste
- Fresh cilantro or kemangi (lemon basil) for garnish

Instructions

1. Prepare the spice paste: in a mortar and pestle or food processor, pound or blitz the shallots, garlic, grated turmeric, ginger, galangal (if using), candlenuts, and chilies to a coarse paste.
2. Heat the vegetable oil in a large saucepan over medium heat. Fry the spice paste until fragrant and the oil separates slightly, about 3–5 minutes.
3. Add the bruised lemongrass and torn kaffir lime leaves; stir for 1 minute to release aromas.
4. Pour in the coconut milk and water or fish stock, stirring to combine. Bring the broth to a gentle simmer.
5. Season the broth with tamarind or lime juice, palm sugar, and salt. Taste and adjust for a balance of sour, sweet, and salty.
6. Gently add the fish fillets to the simmering broth. Poach on low heat until the fish is cooked through and flakes easily, about 6–8 minutes depending on thickness.
7. Remove from heat, discard lemongrass halves, and adjust seasoning if needed. Sprinkle with chopped cilantro or kemangi.
8. Serve hot with steamed rice and extra lime wedges on the side.