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Yellow Lempah Fish

Ilham M.
Servings

4-6

Prep Time

20-25 minutes

Cook Time

35-40 minutes

This flavorful recipe is from our partner farmer, Ilham, who grows our Fermented White Pepper on a family farm on the island of Bangka.
Photo by Burlap & Barrel

Ingredients

  • 2 ½ -3 lbs any firm ocean fish of your choice
  • 3 Tbsp lime juice
  • 1 whole pineapple, cut into chunks
  • 2 fresh tomatoes, cut into pieces (or ⅔ can fire roasted tomatoes)
  • 4 cups stock of your choice
  • ¾ Tbsp Silk Chili Flakes
  • Pinch of Cobanero Chili Flakes (or more to taste)
  • 1-2 small green chilis
  • 1 medium shallot, diced
  • ½ Tbsp Purple Stripe Garlic + (optional extra 1-2 cloves)
  • ¾ Tbsp Red Turmeric or New Harvest Turmeric
  • ½ Tbsp Buffalo Ginger + (optional extra ½” grated ginger)
  • ¾ Tbsp Drumstick Lemongrass
  • 2 Tbsp brown sugar
  • 2 tsp salt
  • 1 tsp soy sauce
  • ½ Tbsp Fermented White Pepper (or to taste)
  • 1-1 ½ tsp Alphonso Mango Amchur

Directions

  1. Clean fish and rub with lime.
  2. Crush the green chili, garlic cloves and grated ginger (if using) until smooth.
  3. Add the crushed chili, garlic cloves, and ginger to medium-low heat in oil or fat of choice. Cook until fragrant, do not brown.
  4. Turn heat to low and add in the chili flakes, garlic powder, turmeric, ground ginger, ground lemongrass, and white pepper until fragrant. Do not burn.
  5. Immediately add stock of choice, sugar, salt, and soy sauce.
  6. Bring liquid to a boil, then add fish.
  7. Reduce liquid by ¼.
  8. Add in pineapple and tomato.
  9. When fish is almost done, add amchur powder and cook another 3-5 minutes.
  10. Serve with cilantro and extra lime juice.