Yellow Soup Pangasius

Back then i accidentally saw a picture of friend eating gulai kepala ikan (red snapper head soup). I was not a fan of that food because eating fish head wasn't my thing, but i remember the taste of the soup.

This soup is derived from gulai ikan but in a much lighter version. I wanted to make a dish with strong turmeric aroma but fresh. If you'd like to know how it turned out, please follow the recipe ;)

Yields: 4 portion (meal with steamed rice)

250 gr pangasius fillet (or tuna, or catfish)
150 gr chinese cabbage
2 bird eye chili (or more, if you like it hot)
1 lemongrass
2 bayleaves
5 lemonleaves
4 cloves of garlic, crushed
1/2 shallot, thin sliced (or 7 clove of small red onion)
3 tsp turmeric powder (or 5 cm fresh turmeric, peeled and ground)
1 tsp ginger powder (or 2 cm fresh ginger, peeled and crushed)
300 ml water
2 tbsp lemon juice (or 2 tbsp vinegar)
1/2 fresh tomato, diced
Salt, sugar, pepper to taste

Fry fish fillet with 3 tbsp oil until halfcooked, put aside.
On the same pan, using the remaining oil and fish stock: stir fry chili, lemongrass, bayleaves, lemonleaves, garlic, shallot, turmeric powder, and ginger powder. Stir until you smell strong aroma of turmeric cames out. Pour water and bring to boil. Add cut chinese cabbage.  Toss in fried fillet, stir until fully coated. Season with salt, pepper, and sugar. Turn stove off, add lemon juice and fresh tomato and stir evenly. Serve with hot rice.

Smakelijk!