In Indonesia’s coastal regions, seafood reigns supreme. These provinces are home to some of the freshest catches, and local cuisine is centered mainly around fish, prawn, squid, and crabs.
Sulawesi is one such province renowned for its seafood, especially in the cities of Palu and Makassar. In addition to meat-forward dishes like coto and sop konro, a popular regional Indonesian dish here is ikan palumara or palumara fish.
What is ikan palumara?
Traditional to the Kaili clan which populates most of Central Sulawesi, ikan palumara is a coastal Indonesian food consisting of fish in a tangy yellow broth.
The name “palumara” is said to have originated from the first person who tried this dish in Palu and couldn’t handle the spice. His face turned red as if he were “marah,” the Indonesian word for angry. Thus, ikan palumara was named.
Saltwater fish such as milkfish, tuna, or snapper, is commonly the star of this aromatic fish soup. However, snapper is the most preferred as it brings a savoury taste to the dish. It’s also nutritious – rich in calium for heart health, omega 3 for the immune system, and contains higher level of amino acids than other fish.
The broth gains flavour from traditional Indonesian spices such as turmeric, tamarind, lemongrass, and lime leaves along with a healthy dose of chilies. The dish is best when served with hot rice, allowing the flavours to seep into each grain and giving you the perfect balance of umami from the fish and zestiness from the broth.
How ikan palumara is made
Making this yellow fish soup starts with tossing turmeric, lime leaves, tomatoes, shallots, garlic, lemongrass, chilies, tamarind, pepper, and brown sugar in hot oil. Then, a whole snapper is added and coated in all the oil and spices.
Add in some water and let it all simmer until the fish is cooked through. Top with fresh basil leaves or fried shallot chips.
Although traditional to Sulawesi, ikan palumara can be found in other provinces across the archipelago too. You can even find this aromatic fish soup in Bali, 1,000 kilometres away!
For a taste of Sulawesi’s star dish in the island of the gods, visit Merah Putih restaurant during dinner service between 17:30 to 22:30. As a restaurant that elevates traditional recipes for the fine dining experience, Merah Putih’s version of this regional Indonesian dish includes a fish fillet, shaved squid, green papaya, and leek for a brighter, more refreshing flavour.
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FAQ
Saltwater fish such as milkfish, tuna, or snapper, is commonly the star of this aromatic fish soup. However, snapper is the most preferred as it brings a savoury taste to the dish.
The name “palumara” is said to have originated from the first person who tried this dish in Palu and couldn’t handle the spice. His face turned red as if he were “marah,” the Indonesian word for angry. Thus, ikan palumara was named.
Snapper is commonly used in ikan palumara because of its nutritional value – rich in calium for heart health, omega 3 for the immune system, and contains higher level of amino acids than other fish.
Traditional Makassar food include meat-forward dishes like coto and sop konro, as well as desserts like pisang ijo and pisang epe.
