Ikan Kuah Kuning

Nutrition · per serving

Steps

1. 1

   Prep everything first so the soup cooks quickly: cut the fish into 4 serving pieces, thinly slice the shallots, garlic, and chili, bruise the lemongrass with the back of a knife, slice the galangal, and cut the tomato into wedges. Finely grate the zest from the lime if you like a brighter finish, then juice it separately.

   300 g firm white fish fillets or steaks, cut into 4 pieces1 lime60 g shallots, thinly sliced2 garlic cloves, sliced1 fresh red chili, sliced diagonally1 lemongrass stalk, bruised and tied20 g galangal, sliced120 g tomato, cut into wedges
2. 2

   Season the fish with half of the salt, the ground turmeric, and half of the lime juice. Rub gently to coat and leave it while you start the broth, about 5 minutes. This short seasoning helps remove any fishiness and gives the flesh a deeper yellow color.

   300 g firm white fish fillets or steaks, cut into 4 pieces4 g fine salt4 g ground turmeric15 ml lime juice
3. 3

   Heat the oil in a saucepan over medium heat. Add the shallots, garlic, and chili, and sauté for 2-3 minutes until fragrant and softened but not browned. Add the lemongrass and galangal and cook for 30 seconds more to release their aroma.

   15 ml neutral oil60 g shallots, thinly sliced2 garlic cloves, sliced1 fresh red chili, sliced diagonally1 lemongrass stalk, bruised and tied20 g galangal, sliced
4. 4

   Pour in the water, then add the tomato, sugar, and remaining salt. Bring to a gentle boil, then lower to a steady simmer for 5 minutes so the broth takes on the flavor of the aromatics. The broth should smell citrusy and savory, with a clear golden color.

   500 ml water120 g tomato, cut into wedges3 g sugar4 g fine salt
5. 5

   Slide the fish into the simmering broth in a single layer. Poach gently for 5-6 minutes, turning the heat down if needed so the liquid does not boil hard. The fish is done when it flakes easily, turns opaque throughout, and reaches the center without translucency.

   300 g firm white fish fillets or steaks, cut into 4 pieces
6. 6

   Turn off the heat and stir in the remaining lime juice. Taste the broth and adjust with a little extra salt if needed; it should be fresh, lightly tangy, and warmly spiced rather than sour. Let it sit for 1 minute before serving so the flavors settle.

   15 ml lime juice
7. 7

   Ladle the soup and fish into bowls, top with spring onion and coriander, and serve immediately. Spoon some broth over the fish so the herbs wilt slightly and release their fragrance.

   10 g spring onion, thinly sliced5 g fresh coriander leaves

Origin & History

Ikan Kuah Kuning is a beloved style of Indonesian fish soup found in different forms across the archipelago, especially in eastern regions and Maluku, where fresh seafood and aromatic spices define everyday cooking. Its characteristic yellow broth comes from turmeric, while lemongrass, galangal, and lime reflect the bright, layered flavors common in Indonesian home kitchens.