Ikan Peletuk Bumbu Kuning - yellow spiced stewed fish

Ingredients

• 500 ggourami, or trout
• 2Indonesian salam leaves
• 225 mlwater
• 1lemongrass stalk
• 4shallots
• 2 clovesgarlic
• 3 cmfresh turmeric
• 10dried red lomboks (red chillies)
• ½ tspsalt

Instructions

1. 1

   Prepare the fish

   Clean the fish and cut it into slices.

2. 2

   Make the spice paste

   Pound or grind the shallots, garlic, turmeric, dried red chillies and salt into a paste.

3. 3

   Stew until tender

   Put the water, spice paste, salam leaves, lemongrass and fish in a pan. Cook over a medium heat until the fish is tender and the liquid has evaporated.

What is Ikan Peletuk Bumbu Kuning?

Ikan Peletuk Bumbu Kuning is a yellow-spiced fish stew associated with West Kalimantan, in Indonesian Borneo. Its name refers to the fish and the yellow seasoning, coloured here by turmeric.

This version cooks the fish directly with a freshly pounded paste, salam leaves and lemongrass. The liquid reduces as the fish cooks, leaving it coated in fragrant seasoning rather than a loose broth.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1750 calories, 0g protein, 0g carbs, 0g fat.

The fish provides most of the protein, while the small amount of water contributes no meaningful energy; the shallots and chillies supply some carbohydrates. The recipe contains no added oil, so its fat comes mainly from the fish. Pair a portion with vegetables and a suitable serving of rice for a more complete plate.

The spice paste

Fresh paste: pound or grind the shallots, garlic, turmeric, chillies and salt until they form a fairly even mixture. A smooth paste clings more readily to the fish, though a little texture is fine.

Chillies: the recipe calls for ten dried red chillies, so the heat can be substantial and will vary with their size and type. For less heat, use fewer chillies while keeping the other paste ingredients.

Choosing the fish

Gourami: this is the fish named in the recipe; trout is offered as an alternative. Use cleaned fish cut into slices so the pieces can cook in the seasoned liquid.

Even pieces: cut the fish into similarly sized slices where possible. This helps them become tender at roughly the same time.

Salam and lemongrass

Salam leaves: Indonesian salam leaves bring a distinctive savoury aroma to the pot. They are not the same as European bay leaves, so look for salam leaves at an Indonesian or Southeast Asian grocer if available.

Lemongrass: the stalk adds a citrusy fragrance as the liquid simmers. The recipe uses one stalk alongside the leaves and spice paste.

Cooking and doneness

Steady heat: cook the fish over a medium heat, as specified, with the water and seasonings in the pan. Keep an eye on the liquid as it reduces so the fish has time to turn tender.

Doneness cue: the recipe gives two signs to look for: tender fish and evaporated liquid. Check a piece carefully near the end, since fish can become fragile as it cooks.

Serving the stew

The recipe does not specify accompaniments. Serve the fish as the main part of a meal, with rice or another plain staple if you want something to take up the remaining spice paste.

A simple vegetable side can add freshness and contrast to the soft fish and strongly seasoned cooking liquid.

Recipe notes & tips

• Pound or grind the paste thoroughly so its ingredients are distributed evenly.
• Taste a dried chilli before using the full quantity, as heat varies between chillies.
• Keep the fish pieces similar in size to help them cook evenly.
• Use a pan that holds the fish and liquid without stacking the slices too tightly.
• Watch the pan closely as the liquid reduces, especially towards the end of cooking.

Variations

• Use trout: substitute trout for gourami as suggested in the recipe.
• Reduce the heat: use fewer dried red chillies for a milder stew.
• Add rice: serve with plain rice to accompany the spiced fish.
• Add vegetables: serve a fresh or simply cooked vegetable side alongside.
• Keep the paste textured: pound it less finely for a coarser seasoning.

Common mistakes to avoid

• Uneven fish slices: cut them to a similar size so they become tender at a similar pace.
• Too much chilli heat: use fewer dried chillies if you are unsure of their strength.
• Liquid evaporates too soon: keep the heat at medium and monitor the pan while the fish cooks.
• Overcooking the fish: check for tenderness as the liquid reduces and stop once it is cooked through.
• Skipping the paste: grind or pound the seasonings together so they coat the fish more evenly.

How to store

Refrigerate leftovers in a covered container and use within 1–2 days. Reheat gently in a pan until piping hot, adding a small splash of water if the fish seems dry.

Frequently asked questions