From MalukuRice, Noodles & Staples
Papeda with Yellow Fish Soup
Papeda dan Ikan Kuah Kuning
Clear, chewy sago porridge (papeda) eaten with tuna or snapper in a sour yellow broth. The classic pairing from Ambon.
- Time
- 50 min
- Serves
- 4 people
- Origin
- Maluku
- Type
- Rice, Noodles & Staples
Ingredients
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Papeda
Yellow fish soup
Spice paste
How to Make
Make the soup: fry the paste with lemongrass and lime leaves until fragrant.
Add the water and bring to a boil. Add the fish and salt and cook 10 minutes.
Add the tomato, basil and lime juice and remove from heat.
Make the papeda: mix the sago with cold water and strain.
Pour in boiling water little by little, stirring constantly, until the sago turns clear, sticky and chewy.
Twirl the papeda onto a plate with two chopsticks and pour over the yellow fish soup.
Kitchen tip
Papeda is not chewed. Slurp it with the soup so it slides straight down.
Questions
Where does Papeda with Yellow Fish Soup come from?
Papeda dan Ikan Kuah Kuning is a traditional dish from Maluku (capital: Ambon), in the Maluku region of Indonesia.
How long does Papeda with Yellow Fish Soup take to make?
It takes about 50 min in total to make 4 servings, including preparation.
What is the secret to a good Papeda with Yellow Fish Soup?
Papeda is not chewed. Slurp it with the soup so it slides straight down.