Entree: Indonesia – Papua – Papeda (Sticky sago starch porridge served with a spicy yellow fish broth)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Total 35 min

Ingredients

US weight measurements (approximate). oz means weight ounces, not fluid ounces.

1 cup dry sago starch (estimated edible portion: 5 1/4 oz)
3 cups (720 ml) water for cooking papeda, plus additional water for mixing
4 firm white fish fillets, approx. 6 oz each (total 24 oz), such as mackerel, snapper, or tongkol
3 cups (720 ml) water for the broth
1 tbsp (15 ml) vegetable oil
4 shallots, thinly sliced
3 garlic cloves, minced
1 inch (7/8 oz) fresh ginger, thinly sliced
1 inch (7/8 oz) fresh turmeric or 2 tsp ground turmeric
2 stalks lemongrass, bruised
2 kaffir lime leaves (or 1 bay leaf if unavailable)
2 bird's eye chilies, slit (adjust to taste)
1 tsp salt, or to taste
1 tbsp (15 ml) lime juice, or to taste
1 tbsp (15 ml) fish sauce or to taste (optional)
2 tbsp chopped fresh cilantro or daun kemangi for garnish

Show original ingredient measurements

1 cup (150 g) dry sago starch (estimated edible portion: 150 g)
3 cups (720 ml) water for cooking papeda, plus additional water for mixing
4 firm white fish fillets, approx. 6 oz (170 g) each (total 24 oz / 680 g), such as mackerel, snapper, or tongkol
3 cups (720 ml) water for the broth
1 tbsp (15 ml) vegetable oil
4 shallots, thinly sliced
3 garlic cloves, minced
1 inch (25 g) fresh ginger, thinly sliced
1 inch (25 g) fresh turmeric or 2 tsp (4 g) ground turmeric
2 stalks lemongrass, bruised
2 kaffir lime leaves (or 1 bay leaf if unavailable)
2 bird's eye chilies, slit (adjust to taste)
1 tsp (6 g) salt, or to taste
1 tbsp (15 ml) lime juice, or to taste
1 tbsp (15 ml) fish sauce or to taste (optional)
2 tbsp (8 g) chopped fresh cilantro or daun kemangi for garnish

Instructions

Gram weights below are shown as approximate US weights.

1. Make the kuah kuning (yellow fish broth): heat oil in a saucepan over medium heat, add shallots, garlic, ginger, and turmeric; sauté until fragrant, about 2–3 minutes.
2. Add bruised lemongrass, kaffir lime leaves, chilies, and 3 cups (720 ml) water. Bring to a gentle simmer, then add fish fillets and simmer until fish is cooked through, 6–8 minutes. Remove fish, flake into large pieces, and return to the broth. Season with salt, lime juice, and fish sauce if using. Keep warm.
3. Prepare papeda slurry: in a bowl, whisk 1 cup sago starch with 1 cup (240 ml) cold water until smooth and lump-free.
4. Bring 3 cups (720 ml) water to a rolling boil in a separate saucepan. Reduce to a lively simmer and slowly pour the sago slurry into the boiling water while stirring continuously with a wooden spoon or whisk.
5. Continue stirring and cooking the mixture over low heat; it will thicken, become translucent and gluey—this takes 5–10 minutes. The papeda is ready when it pulls into long, sticky ribbons and is fully translucent.
6. To serve, place a portion of papeda in a shallow bowl and spoon hot yellow fish broth and flaked fish alongside or over it. Garnish with chopped cilantro or daun kemangi. Eat by rolling the papeda with a fork or chopsticks and dipping into the broth.

1. Make the kuah kuning (yellow fish broth): heat oil in a saucepan over medium heat, add shallots, garlic, ginger, and turmeric; sauté until fragrant, about 2–3 minutes.
2. Add bruised lemongrass, kaffir lime leaves, chilies, and 3 cups (720 ml) water. Bring to a gentle simmer, then add fish fillets and simmer until fish is cooked through, 6–8 minutes. Remove fish, flake into large pieces, and return to the broth. Season with salt, lime juice, and fish sauce if using. Keep warm.
3. Prepare papeda slurry: in a bowl, whisk 1 cup (150 g) sago starch with 1 cup (240 ml) cold water until smooth and lump-free.
4. Bring 3 cups (720 ml) water to a rolling boil in a separate saucepan. Reduce to a lively simmer and slowly pour the sago slurry into the boiling water while stirring continuously with a wooden spoon or whisk.
5. Continue stirring and cooking the mixture over low heat; it will thicken, become translucent and gluey—this takes 5–10 minutes. The papeda is ready when it pulls into long, sticky ribbons and is fully translucent.
6. To serve, place a portion of papeda in a shallow bowl and spoon hot yellow fish broth and flaked fish alongside or over it. Garnish with chopped cilantro or daun kemangi. Eat by rolling the papeda with a fork or chopsticks and dipping into the broth.