Golden Fish Soup (Ikan Mas Kuah Kuning) – Rich and Aromatic
Golden Fish Soup, or “Ikan Mas Kuah Kuning,” is a flavorful Indonesian soup showcasing tender fish in a fragrant yellow broth. The turmeric, ginger, and various aromatic spices create a perfect balance between savory and slightly spicy notes, making it an ideal dish for any special family meal. This soup is not only rich in flavor but also comes with a gorgeous golden hue that makes it just as visually delightful.
Ingredients
| Ingredient | Quantity |
|---|---|
| Fresh carp fish | 2 medium-sized fish |
| Shallots | 15 cloves |
| Garlic | 8 cloves |
| Fresh turmeric | 2 pieces |
| Fresh ginger | 2 cm piece |
| Ground coriander | 1 tsp |
| Ground pepper | 1/2 tsp |
| Kaffir lime leaves | 7 leaves |
| Lemongrass | 2 stalks, bruised |
| Bird’s eye chili | To taste |
| Salt | To taste |
| Sugar | A pinch |
| Flavor enhancer | Optional |
Instructions
| Step | Description |
|---|---|
| 1 | Clean the fish thoroughly, cut it into desired sizes, and lightly fry until it is partially cooked but not too crispy. Set aside. |
| 2 | Blend all the spices (shallots, garlic, turmeric, ginger, coriander, and pepper) until they form a smooth paste. Keep the lemongrass and kaffir lime leaves separate. |
| 3 | Heat some oil in a pot, then sauté the spice paste until fragrant, adding the bruised lemongrass and kaffir lime leaves as well. |
| 4 | In a separate blender, pulse the bird’s eye chili briefly to create a coarse blend. Add this to the spice mixture in the pot, stirring until everything is aromatic. |
| 5 | Add approximately 600 ml of water to the pot, and let it come to a boil. |
| 6 | Once boiling, carefully add the fried fish into the broth. Season with salt, a pinch of sugar, and flavor enhancer, if desired. |
| 7 | Let the soup simmer until the broth reduces slightly and all flavors meld together. |
| 8 | Taste and adjust seasonings as needed. Turn off the heat, and your golden fish soup is ready to serve. Enjoy the rich aroma and the comforting flavors! |
Tips:
- For an extra spicy kick, you can add more bird’s eye chili.
- This dish pairs wonderfully with steamed rice to soak up the delicious broth.
