📝 About This Recipe
A vibrant and soul-warming staple from the coastal regions of Maluku and Papua, this dish features fresh white fish swimming in a brilliant golden broth. The soup is infused with the earthy warmth of fresh turmeric, the citrusy zing of lemongrass, and the peppery aroma of kemangi (lemon basil). It is a masterclass in balancing savory, sour, and spicy flavors, traditionally served alongside Papeda or steamed jasmine rice.
🥗 Ingredients
Main Ingredients
- 800 grams Red Snapper or Grouper (cleaned and cut into 4-5 large steaks)
- 2 tablespoons Lime juice (from fresh limes for marinating)
- 1 teaspoon Salt (for initial marination)
- 3 tablespoons Cooking oil (vegetable or coconut oil)
- 1 liter Water (or fish stock for a richer base)
Spice Paste (Bumbu Halus)
- 8 pieces Shallots (peeled)
- 4 cloves Garlic (peeled)
- 4 cm Fresh Turmeric (peeled and sliced)
- 2 cm Ginger (peeled)
- 4 pieces Candlenuts (toasted in a dry pan)
Aromatics and Finishers
- 2 stalks Lemongrass (white part only, bruised)
- 4 pieces Kaffir Lime Leaves (torn to release oils)
- 2 pieces Indonesian Bay Leaves (Daun Salam)
- 6-8 pieces Bird's Eye Chilies (kept whole for mild heat, or sliced for spicy)
- 1 large Tomato (cut into wedges)
- 2 stalks Scallions (cut into 2cm lengths)
- 1 cup Indonesian Lemon Basil (Kemangi) (fresh leaves only)
- 1/2 teaspoon Salt and White Pepper (adjust to taste)
- 1/2 teaspoon Sugar (to balance the acidity)
👨🍳 Instructions
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1
Rinse the fish steaks thoroughly. Rub them with 2 tablespoons of lime juice and 1 teaspoon of salt. Let them marinate for 15 minutes to remove any fishy odor, then rinse lightly and pat dry.
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2
In a blender or stone mortar, grind the shallots, garlic, turmeric, ginger, and toasted candlenuts into a smooth, fine paste. Add a teaspoon of oil if the blender needs help moving.
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3
Heat 3 tablespoons of oil in a large pot or wok over medium heat. Sauté the spice paste until it becomes fragrant and the oil begins to separate from the paste, roughly 5 minutes.
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4
Add the bruised lemongrass, torn kaffir lime leaves, and Indonesian bay leaves to the pot. Stir-fry for another 2 minutes until the herbs are wilted and aromatic.
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5
Pour in 1 liter of water. Bring the mixture to a rolling boil, then reduce the heat to medium-low and let it simmer for 10 minutes to allow the flavors to meld.
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6
Gently slide the fish steaks into the simmering broth. Ensure they are mostly submerged. Add the whole bird's eye chilies at this stage.
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7
Cook the fish for about 8-10 minutes. Avoid stirring too vigorously to prevent the delicate fish meat from breaking apart.
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8
Add the tomato wedges, sliced scallions, salt, white pepper, and sugar. Taste the broth and adjust the seasoning—it should be savory with a distinct tang.
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9
Just before turning off the heat, stir in the fresh kemangi (lemon basil) leaves. They will wilt almost instantly and release a beautiful citrus perfume.
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10
Turn off the heat and transfer the soup to a large serving bowl. Serve immediately while piping hot.
💡 Chef's Tips
Always use fresh turmeric rather than powder if possible; the color and earthy flavor are much more authentic. Do not overcook the fish; as soon as the flesh is opaque and flakes easily with a fork, it is ready. If you cannot find candlenuts, you can substitute them with macadamia nuts to achieve the same creamy thickness in the broth. For an extra sour kick, you can add a piece of 'asam gelugur' (dried Garcinia atroviridis) or more lime juice at the very end. If you prefer a clear broth, strain the spice paste through a fine-mesh sieve after sautéing and adding water, though traditional versions keep the bits for texture.
🍽️ Serving Suggestions
Serve with a side of Papeda (sago congee) for the most authentic Eastern Indonesian experience. Pairs beautifully with steamed jasmine rice to soak up the golden broth. Add a side of Sambal Colo-Colo (a spicy, raw condiment with chilies, shallots, and lime) for extra heat. Serve with fried tempeh or tofu for a crunchy textural contrast. A glass of iced lemongrass tea or fresh lime juice makes for a refreshing beverage pairing.