Fish in Hot Coconut milk

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Technique: Stewed Recipe
Difficulty: Medium

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Ingredients

  • For deep frying - oil
  • 500g - Spanish mackerel (tenggiri), cut into 5 to 6 pieces
  • Little - turmeric powder and salt, rubbed over the fish on both sides
  • 1 to 2 tsp - chilli powder
  • 3 - small chopped tomatoes
  • 1.5 cup - coconut milk
  • 1/2 tsp - sugar
  • 1.5 tsp - salt
  • To be ground/pounded:
  • 2 cm - ginger
  • 1/2 - belacan (shrimp paste)
  • 10 - shallots
  • 2 - cloves garlic
  • 1 - fresh red chilli
  • 1 - fresh turmeric

How to Make Fish in Hot Coconut milk

  • Cut fish. Season with salt and turmeric powder.
  • Fry fish to a golden brown.
  • Remove and drain oil thoroughly. Arrange on a serving plate.
  • Fry the pounded ingredients on a low flame.
  • Once the smell arises, add in tomatoes, chilli powder, salt, sugar, and coconut milk.
  • Bring almost to a boil and simmer until the sauce is thick and fragrant.
  • Pour over fish and serve.
  • Garnish with chopped spring onions or coriander leaves if desired.

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