Lempah Kuning with Red Snapper – A Traditional Dish from Bangka
Lempah Kuning is a flavorful, traditional Indonesian soup from the island of Bangka. Featuring red snapper in a rich, aromatic turmeric broth, this dish combines the vibrant tastes of local spices with the freshness of various vegetables. It’s a hearty, nutritious meal that pairs perfectly with steamed rice and spicy sambal.
Let’s dive into the recipe for Lempah Kuning Ikan Kakap (Red Snapper in Turmeric Broth), an easy and delicious dish to try at home.
Ingredients
| Ingredient | Quantity |
|---|---|
| Red snapper fish (medium-sized) | 2 whole fish (can substitute with other fish) |
| Water | 1.5 liters (use sparingly to ensure thick broth) |
| Tamarind water | As needed |
| Vegetables (bok choy, cucumber, etc.) | As desired (white bok choy, green bok choy, cucumber) |
| For the spice paste | |
| Curly red chilies | 8 pieces |
| Garlic cloves | 5 cloves |
| Shallots | 10 cloves |
| Galangal (Laos) | 2 thumb-sized pieces |
| Turmeric | 2 thumb-sized pieces |
| Shrimp paste (Terasi Lombok) | As needed (use your preferred shrimp paste) |
| Homemade bouillon powder | To taste |
| Salt | To taste |
| Coconut sugar | To taste |
Nutritional Information (per serving)
| Nutrient | Approximate Amount |
|---|---|
| Calories | 300-350 kcal |
| Protein | 25-30 g |
| Fat | 10-15 g |
| Carbohydrates | 20-25 g |
| Fiber | 2-4 g |
| Sodium | 800-1000 mg |
| Sugars | 5-7 g |
Instructions
| Step | Details |
|---|---|
| 1 | Clean the red snapper fish thoroughly. Remove the scales, guts, and fins. |
| 2 | Prepare the vegetables. For this recipe, we use white bok choy, green bok choy, and cucumber, but you can add other vegetables like spinach or zucchini. Wash them thoroughly and cut them into desired sizes. |
| 3 | Blend or pound the spice paste ingredients (chilies, garlic, shallots, galangal, turmeric, shrimp paste) using a mortar and pestle or a food processor until smooth. |
| 4 | In a large pot, bring the water to a boil. Add the spice paste to the pot, and stir it into the water. Allow the mixture to simmer for a few minutes until fragrant. |
| 5 | Add tamarind water, salt, coconut sugar, and homemade bouillon powder. Stir well and taste the broth. Adjust seasoning as needed, adding more salt or coconut sugar if required. |
| 6 | Once the broth has a balanced taste, add the cleaned red snapper fish into the pot. Let it cook over medium heat until the fish is fully cooked, approximately 10-15 minutes depending on the size of the fish. |
| 7 | Check the fish. When it’s fully cooked, turn off the heat. If you prefer your vegetables to be half-cooked and still slightly crunchy, add them after turning off the heat. This method preserves the vegetables’ enzymes and nutritional quality. |
| 8 | If you prefer your vegetables fully cooked, add them right after the fish is done, and allow them to cook for a few minutes before turning off the heat. |
| 9 | Serve the Lempah Kuning with hot steamed rice and sambal terasi (spicy shrimp paste sauce) or sambal kecap (sweet soy sauce sambal) for an authentic taste. Enjoy your meal! |
Tips:
- Adjusting Spice Level: The number of chilies used can be adjusted to your preference. For a milder soup, reduce the number of chilies.
- Fish Substitutes: If red snapper is unavailable, feel free to substitute it with other types of fish like grouper, cod, or even mackerel.
- Vegetable Choices: The vegetables in this dish are flexible. Experiment with different greens such as spinach or watercress, or even add vegetables like carrots for a sweeter flavor.
- Shrimp Paste (Terasi): For an authentic Indonesian flavor, it is recommended to use shrimp paste, but it can be substituted with fish sauce if unavailable.
