Recipe: Ikan kuah kuning - Fish in yellow soup

Ingredients

• 2 mackerel (could be replaced with another fish)
• 1 lime
• 2 table spoon oil
• 4 stem kemangi (leaves only)

Spices

• 4 shallot
• 2 clove garlic
• 3 candlenuts
• 50 gr (2 ounce) canary (optional, could be replaced with candlenut)
• 2 red chili
• 5 bird eye chilli (leave whole)
• 1 tomato (cut into 4)
• 2 cm (1 inch) ginger
• 2 cm (1 inch) turmeric
• 1 lemongrass (smashed)
• 2 salam leaves
• 1 table spoon sugar
• ½ table spoon salt (more/less according to taste).

Directions

1. Brushing cleaned fish with salt and lime. take aside
2. Finely pounded into paste shallots, garlic, turmeric, ginger, candlenuts, canary and red chilli.
3. Saute spices paste until fragrant, add salam leaves and tomatoes.
4. Add 700 cc (25 oz) water, let it boil
5. Add fish, salt, sugar and bird eye chilli, cook for a few minutes with high heat. Then reduce the heat until fish is cooked.
6. Add kemangi and 1 table spoon lime before removing from stove.

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