📝 About This Recipe
A cornerstone of Kristang (Portuguese-Eurasian) heritage in Malacca, this Caldeirada is a vibrant evolution of the traditional Portuguese fish stew. Unlike its European ancestor, this version is emboldened by a fragrant 'rempah' of ginger and peppercorns, creating a warm, comforting broth that bridges East and West. It is a soul-warming celebration of firm white fish, creamy potatoes, and a hint of vinegar that cuts through the richness, telling the story of maritime history in every spoonful.
🥗 Ingredients
The Seafood
- 800 grams Firm white fish fillets (Snapper, Grouper, or Sea Bass) (cut into large 2-inch chunks)
- 300 grams Large prawns (cleaned, shells on or off as preferred)
The Aromatics (Rempah)
- 10 pieces Shallots (peeled and finely sliced)
- 5 pieces Garlic cloves (minced)
- 2 inch piece Fresh ginger (julienned into matchsticks)
- 2 teaspoons Whole black peppercorns (coarsely cracked)
- 2-3 pieces Fresh red chilies (deseeded and sliced lengthwise)
The Base and Liquid
- 3 medium Potatoes (peeled and sliced into 1cm thick rounds)
- 3 large Ripe tomatoes (quartered)
- 1 large Onion (sliced into rings)
- 3 cups Water or light fish stock
- 2 tablespoons Distilled white vinegar (adjust to taste)
- 1 to taste Salt and sugar
- 3 tablespoons Vegetable oil
Garnish
- 1 handful Fresh cilantro or spring onions (roughly chopped)
👨🍳 Instructions
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1
Prepare the fish by seasoning the chunks lightly with salt and a pinch of cracked pepper. Set aside in the refrigerator while you prep the vegetables.
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2
Heat the vegetable oil in a large, heavy-bottomed pot or a deep clay pot over medium heat.
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3
Add the sliced shallots and cook until softened and translucent, about 3-4 minutes. Do not let them brown too deeply.
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4
Stir in the minced garlic, julienned ginger, and cracked black peppercorns. Sauté for 2 minutes until the kitchen smells incredibly fragrant.
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5
Add the sliced onions and fresh red chilies, stirring to coat them in the aromatic oil.
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6
Layer the potato slices at the bottom of the pot. This prevents the fish from sticking and allows the potatoes to soak up all the juices.
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7
Pour in the water or fish stock and the vinegar. Bring the liquid to a gentle boil, then reduce heat to a simmer.
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8
Cover the pot and simmer for 10-12 minutes, or until the potatoes are half-cooked (tender but still offering resistance).
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9
Carefully place the fish chunks and prawns over the layer of potatoes. Add the quartered tomatoes around the seafood.
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10
Season with salt and a teaspoon of sugar to balance the acidity of the vinegar and tomatoes.
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11
Cover and simmer for another 8-10 minutes. Avoid stirring the pot vigorously; instead, gently shake the pot to ensure the fish is submerged in the broth.
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12
Check the fish for doneness—it should be opaque and flake easily. The potatoes should now be buttery and soft.
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13
Taste the broth one last time. Adjust with more salt or vinegar if you prefer a sharper tang.
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14
Turn off the heat and garnish generously with chopped cilantro or spring onions.
💡 Chef's Tips
Use a firm-fleshed fish; delicate varieties like Flounder will break apart during the simmering process. Don't skimp on the ginger—it is the signature element of the Kristang style that differentiates it from the Portuguese original. For a deeper flavor, use a homemade fish stock made from the bones and heads of your fish. Be patient with the potatoes; ensure they are nearly soft before adding the seafood, as the fish cooks very quickly. If you prefer it spicier, bruise a few bird's eye chilies and toss them in with the ginger.
🍽️ Serving Suggestions
Serve hot in deep bowls with a side of crusty French baguette to mop up the spiced broth. Pairs beautifully with a side of 'Sambal Belacan' for those who want an extra spicy kick. Accompany with a simple side of steamed white jasmine rice for a traditional Eurasian family meal. A crisp, chilled Vinho Verde or a light Sauvignon Blanc complements the acidity and seafood perfectly. Follow the meal with a slice of Sugee Cake for the ultimate Kristang dining experience.