Travel to Indonesia with this Creamy Salmon Stew

Salmon Stew Lemon Summer Winter Indonesia Asia Recipe Food BiniBlog LocalBini Lifestyle Travel

This zesty salmon stew is a wintery dish with the aroma of summer.

It combines two Indonesian specialities: fish soups and aromatic recipes. This particular recipe embodies the complex flavours Indonesian cuisine is famous for. You can water it down and enjoy it as a soup, or you can have it as a refreshing lemon stew. We’ll be making it as a stew but it’s up to you!


What you need to know

Difficulty: Medium

Preparation Time: 45 minutes

Makes: 4 portions



  • 400g salmon fillets cut into cubes
  • 100g champignon mushrooms cut in half
  • 250ml chicken stock
  • 50ml cooking cream
  • 1 clove of garlic minced
  • 1 onion finely chopped
  • 2 bay leaves
  • 3 tbsp soy sauce
  • 3 tbsp flour
  • 1 tbsp sweet chilli sauce
  • 3 tbsp lemon juice
  • 2 tbsp butter
  • 1 tbsp parsley chopped
  • 1/4 tsp turmeric powder
  • 1/2 tsp salt
  • a handful of dry marjoram leaves



  1. Mix the salt, lemon juice, turmeric and parsley in a shallow bowl.
  2. Place salmon cubes in the bowl and mix well.
  3. Cover salmon cubes with flour.
  4. Shallow-fry the salmon until half-done.
  5. Remove from pan and drain.
  6. Melt the butter in a deep pan. Sauté the onion, garlic and bay leaves.
  7. Add the mushrooms and stir.
  8. Add the chicken stock and cream and bring to boil.
  9. Add the soy and sweet chilli sauce and stir until it the mixture thickens.
  10. Add the lemon juice and marjoram leaves.
  11. Add the salmon and cover the pan with a lid.
  12. Cook for one minute.
  13. Remove from heat and serve.



Recipe credits: Asian Inspirations

Indonesia, Recipe Inspiration, Weekly Inspiration

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