Kuah kuning

Name: Kuah kuning
Cuisine: American
Ingredients: 1 stalk lemongrass, white part only, roughly crushed; 3 cm ginger, slice; 3 cm length turmeric, sliced; handful fresh basil leaves; pinch salt; kuah kuning; 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; 600 ml coconut milk; 1 handful cherry tomatoes; to taste lemon juice,

Cooking Rabbit @cook_9130801

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.

Cooking Rabbit @cook_9130801

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.

Saved

Ingredients

1 stalklemongrass, white part only, roughly crushed
3 cmginger, slice
3 cmlength turmeric, sliced
handfulfresh basil leaves
pinchsalt
kuah kuning
1 tbspvegetable oil
4-5red chillies, finely sliced
4kaffir lime leaves, finely sliced
3 cmgalangal, sliced
500 gwhite fish such as haddock, blue eye or mussels
600 mlcoconut milk
1 handfulcherry tomatoes
to tastelemon juice,

Saved

Steps

1

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.
2

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.
3

Add 500 ml of water, and bring to the boil. Simmer for 5 minutes, or until reduced slightly.
4

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.
5

Served fish fillets topped with a generous lashing of sauce, sambal, and extra fresh sprigs of basil.