Kuah kuning is seafood from indonesian like a cross between a hot pot and a curry. Make an extra batch of sambal to add a little more spice at the table.
INGREDIENTS
- 1 stalk lemongrass, white part only, roughly crushed
- 3 cm ginger, slice
- 3 cm length turmeric, sliced
- handful of fresh basil leaves
- pinch of salt
- 1 tbsp vegetable oil
- 4-5 red chillies, finely sliced
- 4 kaffir lime leaves, finely sliced
- 3 cm galangal, sliced
- 500 g white fish such as haddock, blue eye or mussels
- 600ml coconut milk
- 1 handful cherry tomatoes
- lemon juice, to taste
HOW TO MAKE
- To make the sambal, pound the lemongrass, ginger, turmeric and basil leaves with a pinch of salt in a mortar and pestle till a coarse paste forms.
- Heat the oil in a large saucepan, and sauté the chilles, kaffir lime leaves and galangal till fragrant. Add a heaped tablespoon of sambal paste and sauté for another 2 minutes.
- Add 500 ml of water, and bring to the boil. Simmer for 5 minutes, or until reduced slightly.
- Add the fish or mussels to the stock and poach gently for a few minutes, or until cooked through. Add the coconut milk, and cherry tomatoes, and swirl the pot to mix. Balance with lemon juice to taste.
- Served fish fillets topped with a generous lashing of sauce, sambal, and extra fresh sprigs of basil.
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