Indonesian Yellow Turmeric Fish Soup

Ingredients

• 500g firm white fish fillets (e.g., snapper, mackerel, or tuna), cut into 2-3 cm pieces
• 1 tbsp lime juice
• 1/2 tsp salt (for marinating fish)
• 3 tbsp cooking oil
• 500-750 ml water or thin coconut milk
• 1 tsp tamarind paste, dissolved in 2 tbsp warm water (or 1-2 green tomatoes/starfruit, sliced)
• Salt to taste
• 1/2 tsp sugar (optional)

Ground Spice Paste (Bumbu Halus)

• 6-8 shallots
• 3-4 cloves garlic
• 3-4 cm fresh turmeric, peeled
• 2-3 cm fresh ginger, peeled
• 2-3 cm fresh galangal, peeled
• 2 candlenuts, toasted or fried (optional)
• 2-3 red chilies, deseeded if less heat desired
• 3-5 bird's eye chilies (optional, for extra heat)

Aromatic Additions

• 1 stalk lemongrass, bruised
• 2-3 kaffir lime leaves, torn

Instructions

1. Wash the fish pieces and pat dry. Marinate with lime juice and 1/2 tsp salt for about 10-15 minutes.
2. Prepare the ground spice paste: Blend all ingredients for 'Ground Spice Paste' in a food processor or with a mortar and pestle until a smooth paste is formed. Add a little oil or water if needed to aid blending.
3. Heat 3 tbsp cooking oil in a pot or wok over medium heat. Add the ground spice paste and sauté until fragrant and the oil separates (about 5-7 minutes), stirring constantly.
4. Add the bruised lemongrass and torn kaffir lime leaves to the pot. Continue to sauté for another minute.
5. Pour in the water or thin coconut milk. Bring the mixture to a gentle boil, then reduce heat to a simmer.
6. Carefully add the marinated fish pieces into the simmering broth. Do not stir too vigorously to prevent the fish from breaking apart.
7. Cook for 5-8 minutes, or until the fish is cooked through and flaky.
8. Add the dissolved tamarind paste (or sliced green tomatoes/starfruit), salt, and sugar (if using). Stir gently to combine.
9. Taste and adjust seasoning as needed. The soup should be savory, slightly sour, and mildly spicy.
10. Serve hot with steamed white rice.