Cherry & Dennis Recipes
Indonesian Yellow-Spice Fish
印尼黃薑香料煮魚
Recipe overview
Fresh fish is braised in a golden Indonesian paste of turmeric, lemongrass, galangal and candlenuts. Frying the paste until fragrant before adding liquid removes raw spice notes and builds a warm, mildly spiced sauce.
01
Ingredients
Main ingredients
- 700 g Whole seabass
- 1 piece limes
- 2 stalk lemongrass stalks
- 4 piece makrut lime leaves
Sauce
- 6 piece shallots
- 4 clove garlic
- 20 g ginger
- 20 g galangal
- 4 piece candlenuts
- 2 tsp ground turmeric
- 350 ml water
Seasoning
- 2 tbsp neutral cooking oil
- 1 tsp salt
- 1 tsp sugar
02
Tools
- knife
- cutting board
- kitchen paper
- grater
- mixing bowl
- wok
- spatula
- measuring cup
- measuring spoons
- tongs
- timer
03
Steps
Step 1
Clean, score and dry fish
Scale and gut the fish, rinse and dry it, then make three shallow diagonal cuts on each side.
Step 2
Rub with lime and salt
Rub the fish with juice from half the lime and a little salt; rest ten minutes, then blot dry.
Step 3
Prepare lemongrass and leaves
Bruise and knot the lemongrass, tear the lime leaves and thinly slice the galangal.
Step 4
Make yellow spice paste
Finely mince the shallots, garlic, ginger and candlenuts to a coarse paste, then mix in turmeric.
Step 5
Fry the spice paste
Heat the oil and fry the paste over medium-low heat for five minutes until glossy and fragrant.
Step 6
Add aromatic herbs
Add lemongrass, galangal and lime leaves, then fry for two minutes to release their aroma.
Step 7
Add water and seasoning
Pour in the water, add the remaining salt and sugar, stir and bring to a gentle boil.
Step 8
Lower fish into sauce
Lay the fish in the sauce and spoon yellow broth over the top without breaking the flesh.
Step 9
Braise the first side
Cover, lower the heat and braise for eight minutes, gently tilting the wok once to move the sauce.
Step 10
Turn the fish carefully
Support the fish with a broad spatula and tongs, then turn it without tearing the skin.
Step 11
Reduce the sauce
Cook uncovered for six minutes until the fish is opaque and the sauce slightly thickens, then add remaining lime juice.
Step 12
Serve the yellow-spice fish
Transfer the fish carefully to a white platter and spoon over the sauce and aromatic herbs.
Common mistakes
- Changing the preparation order can cause uneven doneness or texture.
- Excessive heat can dry the sauce, toughen eggs or make seafood rubbery.
- Failing to confirm doneness or leaving cooked food at room temperature too long affects food safety.
Tips
Measure every ingredient before starting so the cooking sequence stays smooth.
Taste near the end and adjust salt, acidity and sweetness gradually.
