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Papeda Kuah Kuning: Papuan Sago with Turmeric Fish Soup

Papeda Kuah Kuning: Papuan Sago with Turmeric Fish Soup

  • Author: Nunuk Sri Rahayu
  • Prep Time: 30 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 3 1x
  • Category: Fish & Seafood
  • Method: Boiling
  • Cuisine: Indonesian
  • Diet: Halal

Description

Papeda is a staple from Papua, consisting of coagulated sago starch. In this recipe, the papeda is enjoyed with a classic turmeric fish soup with herbs and spices, for a healthy and tasty meal.

Ingredients

Scale
  • 500 gr red snapper fillet 
  • 8 shallots, peeled, chopped 
  • 3 cloves garlic, peeled, chopped 
  • 2 big red chillies, chopped 
  • 4 cm turmeric, peeled, chopped 
  • 2 cm ginger, peeled, chopped
  • 1 lemongrass, use only the white part, bruised, knotted 
  • 3 cm galangal, bruised 
  • 4 kaffir lime leaves 
  • 5 whole birds eyes chillies (optional)
  • A handful of kemangi (Indonesian basil)
  • 1 lime
  • Salt to taste
  • 3 tbsp cooking oil
  • 800 ml water
  • 150 gr sago starch
  • 700 ml drinking water

Instructions

  1. For the soup: Slice the fish into 4-5 pieces, wash thoroughly and sprinkle with juice from half a lime. Set aside.
  2. Grind into a fine paste: shallots, garlic, big red chillies, turmeric and ginger. 
  3. Heat the cooking oil in a wok over medium high heat.
  4. Saute the ground spices until fragrant, around 3 minutes.
  5. Add galangal, lemongrass and lime leaves. Continue to fry for around 3 minutes. 
  6. Add the fish, mix with the spices. 
  7. Add the water.
  8. Add salt and a pinch of sugar.
  9. Cook until the soup boils, over medium high heat, then lower the heat to medium.
  10. Cook the fish for around 20 minutes. Add the whole bird’s eye chillies and continue cooking for another 5 minutes. 
  11. Add the kemangi leaves, stir, close the lid and turn off the heat.
  12. For the Papeda: Mix the sago starch with 50 ml of water until it is completely dissolved and there are no more clumps.
  13. Boil the rest of the water and pour it over the dissolved sago starch.
  14. Using a wooden spoon, quickly stir the dissolved sago, not stopping until the sago is turned completely translucent with no more whitish parts.

Notes

  • If the sago doesn’t coagulate when it’s stirred in hot water, heat it up over low heat until it turns completely translucent.
  • Any kind of fish can be used to make the soup.

Keywords: Snapper, Healthy, Galangal, Lemongrass, Kemangi

Find it online: https://www.cookmeindonesian.com/papeda-kuah-kuning-papuan-sago-with-turmeric-fish-soup/