Preparation : 10 Minutes
Cooking : 5-8 Minutes
Serves : 4 Servings
Episode : 31 (Video recipe is available here)
Author : Christina Hann Trefzger
It’s still very cold in Munich, and I have been craving this delicious Indonesian Bouillabaisse! I call it “Indonesian Bouillabaisse” because it is very similar to the French one, but it has more unique exotic flavor in it. If you don’t know what it is, google “Ikan Asam Pedas” you’ll know what it is hehe.
I modified a little bit here, no fresh pineapple but a lot of crushed tomatoes and some lemon juice.
700 gr or 1.5 lbs of Fresh Salmon, cut into small pieces
2 French Shallots
3 Cloves of Garlic
2 Bird-Eye Chilies, very spicy!
2 Lemongrass Stalks
4 Coriander or Cilantro Roots, optional
4-5 Keffir Lime Leaves
Juice of half a Lemon
500 ml or 2 Cups of Crushed Tomatoes
1 Tbsp of Turmeric Powder
1 Tsp of Ginger Powder
1 Tsp of Galangal Powder
2 Tsp of Salt
2-3 Tsp of Sugar
500 ml or 2 Cups of Water
Some Olive Oil
Sweet Basil for garnishing, optional
1. Put shallots, garlic, chillies and some water into a blender, blend until smooth.
2. Turn your stove to medium low heat, put some oil into your cooking pot.
3. Add in cilantro roots, keffir lime leaves and wait for a minute or two then add in the ingredients from the blender along with the turmeric, ginger and galangal powder.
4. Add in the crushed tomatoes. Stir and add in the water, salt and sugar. Cook until it simmers and add in the salmon chunks.
5. It takes about 5-7 mins to cook, depending on the thickness of your fish.
6. Turn off your stove and add some lemon juice.
7. Serve with some warm rice and nice white wine. Enjoy ❤️