Saturday, July 2, 2011

Mangut Ikan

Palembang Fish in Coconut Milk

1 lb Sea bass or other similar fish, cleaned, with tail and head intact (Dan's note: I've used salmon fillets too)
5 tbsp peanut or corn oil
1 tsp dried red hot chili
1 tsp coriander
1/4 tsp ground cumin
1 tsp salt
1/2 tsp sugar
1/4 tsp turmeric
2 kemiri nuts, crushed
1/4 tsp shrimp sauce/paste
1 1/2 c. coconut milk
1/4 c. sliced onion
2 cloves garlic, sliced
1 c. sliced red/green peppers
1/2 c. fresh/canned pineapple cubes
1 salam (bay) leaf
1 piece of laos (galangal)

Fry the fish in 1/4 c. oil over medium heat for about 3 minutes on each side, or until crisp/brown. Remove and set aside.
In the blender, prepare a sauce of chili, coriander, cumin, salt, sugar, turmeric, kemiri, shrimp paste, and 1/2 c. coconut milk. Fry the paste in the remaining 1 tbsp oil for one minute.
Add onion, garlic, peppers, pineapple, salam, laos, and the rest of the coconut milk. Cook for 3 minutes, stirring well.
Add the fried fish to the sauce and cook, basting frequently, for 5 minutes. Sauce will thicken.

Source: The Indonesian Kitchen by Copeland Marks with Mintari Soeharjo

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