Gurame Kuah Kuning (Yellow Gurame Fish Soup)

Ingredients

• 1 medium gurame fish (cleaned and cut as desired)
• 5 green chilies
• 3 candlenuts
• 2 cloves garlic
• 3 shallots
• 1 teaspoon ground pepper
• 1 piece of ginger (about 1 inch)
• 3 pieces of turmeric (about 1 inch)
• 1/2 tomato (chopped)
• 2 sheets of turmeric leaves
• 2 packets of coconut milk (sun kara)
• Seasoning to taste
• Salt

Instructions

1. Prepare the Fish: Begin by cleaning the gurame fish thoroughly and cutting it into your desired portions. This step ensures that the fish is ready to absorb all the delicious flavors of the spices.

2. Marinate the Fish: In a mortar, grind together the ginger, turmeric, salt, and garlic until smooth. Generously rub this spice mixture over the cleaned fish, ensuring it is well coated. Allow the fish to marinate for about 10 minutes to let the flavors penetrate.

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3. Fry the Fish: Heat oil in a frying pan over medium heat. Carefully add the marinated fish and fry it until cooked through, adjusting the level of doneness to your preference. For a tender texture, aim for a golden-brown exterior without making the fish too dry.

4. Prepare the Seasoning Base: While the fish is frying, slice the turmeric leaves, green chilies, shallots, and grind the candlenuts. In a separate pan, sauté the sliced ingredients along with the ground candlenuts until fragrant. This step builds a rich foundation of flavors for the soup.

5. Combine Ingredients: Once the aromatics are fragrant, add the chopped tomato to the pan. Stir to combine, allowing the tomato to soften and release its juices.

6. Add the Fried Fish: Gently introduce the fried fish into the pan with the sautéed mixture. Carefully flip the fish to coat it in the spices and sauce. Pour in the coconut milk and season with your chosen seasoning and ground pepper, stirring gently to combine.

7. Cook Until Ready: Allow the mixture to simmer until the coconut milk is boiling. Stir occasionally to prevent the coconut milk from curdling, ensuring a creamy and cohesive sauce.

8. Serve: Once the coconut milk has reached a gentle boil, remove the dish from heat. Serve your Gurame Kuah Kuning hot, allowing the rich flavors to shine through. This dish pairs beautifully with steamed rice or can be enjoyed on its own.

Enjoy the comforting and aromatic flavors of Gurame Kuah Kuning, a delightful addition to your culinary repertoire that embodies the essence of traditional Indonesian cuisine. Perfect for sharing with family and friends, this dish is sure to become a favorite in your home!