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Ikan Kuah Kuning Manado
Ikan Kuah Kuning Manado is a vibrant and flavorful fish soup originating from Manado, North Sulawesi. This dish features fresh fish simmered in a rich, aromatic yellow broth infused with turmeric, ginger, lemongrass, and chilies, offering a delightful balance of savory, sour, and spicy notes. It's a staple in Manadonese cuisine, known for its bold flavors and use of fresh ingredients.
🧂 Ingrédients
- 500 g Whole fish (e.g., snapper, grouper, mackerel), cleaned and cut into steaks
- 3 tbsp Cooking oil
- 8 Shallots, thinly sliced
- 4 Garlic cloves, thinly sliced
- 3 Red chilies, deseeded and sliced (adjust to taste)
- 2 cm Turmeric, grated or ground
- 2 cm Ginger, grated
- 2 stalks Lemongrass, bruised
- 3 Kaffir lime leaves
- 2 medium Tomatoes, cut into wedges
- 2 tbsp Lime juice
- 750 ml Water or fish stock
- to taste Salt
- 1 tsp Sugar (optional, to balance flavors)
- 2 Spring onions, chopped (for garnish)
- 2 tbsp Fresh cilantro, chopped (for garnish)
👨🍳 Instructions
- 1
Heat cooking oil in a pot or Dutch oven over medium heat. Sauté shallots, garlic, and sliced red chilies until fragrant and softened.
💡 Conseils de pro: Ensure shallots and garlic are cooked until translucent but not browned to avoid bitterness. - 2
Add the grated turmeric and ginger to the pot. Stir and cook for another minute until the spices are fragrant.
💡 Conseils de pro: Cooking the fresh turmeric and ginger briefly helps to release their flavors and aroma. - 3
Add the bruised lemongrass stalks and kaffir lime leaves. Stir well to combine with the spice mixture.
💡 Conseils de pro: Bruising the lemongrass helps to release its aromatic oils. - 4
Pour in the water or fish stock. Bring the mixture to a boil, then reduce the heat to a simmer.
💡 Conseils de pro: Using fish stock will enhance the overall fish flavor of the soup. - 5
Gently place the fish steaks into the simmering broth. Add the tomato wedges. Season with salt and sugar (if using).
💡 Conseils de pro: Avoid overcrowding the pot; cook in batches if necessary. - 6
Cover the pot and let it simmer for about 15-20 minutes, or until the fish is cooked through and flakes easily. Do not overcook the fish.
💡 Conseils de pro: Simmering gently prevents the fish from breaking apart too much. - 7
Stir in the lime juice just before serving. Taste and adjust seasoning if needed.
💡 Conseils de pro: Adding lime juice at the end preserves its fresh, zesty flavor. - 8
Ladle the fish and broth into serving bowls. Garnish with chopped spring onions and cilantro.
💡 Conseils de pro: Serve hot with steamed rice.
💡 Conseils de pro
- ✓Choose a firm-fleshed fish that holds its shape well during cooking.
- ✓Adjust the amount of chilies to your preferred level of spiciness.
- ✓For a richer broth, you can lightly fry the fish steaks before adding them to the soup.
✨ Idées de variations
Inspiration pour votre propre version de cette recette
- Add other vegetables like sliced okra or long beans along with the tomatoes.
- For a touch of sweetness, a small amount of palm sugar can be used instead of white sugar.
- Some recipes include a small amount of tamarind paste for extra sourness.