Papeda Kuah Kuning (Papuan Sago Porridge with Yellow Fish Soup)

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• 200 g Papeda: sago flour
• 500 ml water
• Boiling hot water
• 1 fish (500 g Yellow fish soup: whole red snapper or grouper
• 500 ml water
• 3 inch piece fresh turmeric
• 5 shallots
• 3 clove garlic
• 3 red chilies
• 2 bilimbi (sour star fruit) or 2 tbsp lime juice
• 2 stalk lemongrass, smashed
• 3 leaves kaffir lime leaves
• 1 sprig basil
• 1 tsp salt
• 1/2 tsp sugar

👩‍🍳 Instructions

1. 1 Papeda: Dissolve the sago flour in 500ml cold water and stir until well combined.
2. 2 Pour in the boiling water little by little while stirring vigorously with a fork or chopsticks.
3. 3 Keep stirring until the mixture turns clear and becomes very sticky and chewy.
4. 4 Yellow fish soup: Blend the turmeric, shallots, garlic, and chilies until smooth.
5. 5 Bring water to a boil, then add the ground spice paste, lemongrass, and kaffir lime leaves.
6. 6 Add the whole fish and cook over medium heat for 15 minutes.
7. 7 Add the bilimbi or lime juice.
8. 8 Season with salt and sugar, then add the basil.
9. 9 Cook for another 5 minutes and adjust the seasoning — it should be bright yellow, savory, and refreshingly tangy.
10. 10 To serve: place the papeda in a bowl.
11. 11 Serve the yellow fish soup in a separate bowl.
12. 12 Twirl the papeda around with a fork, then dip it into the fish soup.

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📊 Nutrition Facts / serving

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