Papeda Kuah Kuning (Papuan Sago with Turmeric Fish Soup)
Papeda Kuah Kuning (Papuan Sago with Turmeric Fish Soup) is a traditional Papuan (from Indonesian Papua) recipe for a classic dish of turmeric fish soup served with papeda or congealed sago starch. The full recipe is presented here and I hope you enjoy this classic Papuan version of: Papuan Sago with Turmeric Fish Soup (Papeda Kuah Kuning).
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Papeda is a staple from Papua, consisting of coagulated sago starch. In this recipe, the papeda is enjoyed with a classic turmeric fish soup with herbs and spices, for a healthy and tasty meal.
Ingredients:
500g red snapper fillets
8 shallots, peeled and chopped
3 garlic cloves, peeled and chopped
2 big red chillies, chopped
4cm piece of fresh turmeric, peeled and chopped
2cm ginger, peeled and chopped
1 lemongrass stalk, use only the white part, bruised, knotted
3cm piece of galangal, bruised
4 kaffir lime leaves
5 whole birds eye chillies (optional)
A handful of kemangi (Indonesian basil)
1 lime
Salt to taste
3 tbsp cooking oil
800ml water
Method:
Slice the fish into 4-5 pieces, wash thoroughly and sprinkle with juice from half a lime. Set aside.
Combine the shallots, garlic, chillies, turmeric and ginger in a mortar or food processor and grind to a fine paste.
Heat the cooking oil in a wok over medium high heat. Add the spice paste and stir-fry for about 3 minutes, or until aromatic and no longer raw.
Add the galangal, lemongrass and lime leaves. Continue to fry for around 3 minutes.
Now add in the fish pieces and mix with the spices then pour in the water. Stir to combine.
Add salt and a pinch of sugar. Bring the soup to a boil over medium-high heat, then lower the heat to medium.
Continue cooking the fish for around 20 minutes. Add the whole bird’s eye chillies and continue cooking for another 5 minutes.
Add the kemangi leaves, stir, close the lid and turn off the heat. Allow the leaves to wilt for a few minutes.
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