Gulai Pakis with Red Snapper
Ingredients:
- 3 Red Snapper fillets
- 1/2 bunch Pakis (fiddlehead ferns)
- 5 Shallots
- 5 Garlic cloves
- 1 finger-sized piece of Turmeric
- 1 finger-sized piece of Galangal
- 1 finger-sized piece of Ginger
- 3 Green chilies, sliced on the diagonal
- 3 Bay leaves
- 3 Kaffir lime leaves
- 1 sheet of Ruku-Ruku leaves (optional)
- 1 sheet of Turmeric leaf (optional)
- Lemongrass stalks
- Asam kandis (dried tamarind slices)
- 1/2 coconut’s worth of Coconut milk
Instructions:
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Prepare the Spice Paste: Begin by grinding the shallots, garlic, turmeric, galangal, and ginger into a smooth paste. This mixture will form the base of your curry’s flavor profile.
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Prepare the Pakis: Rinse and cut the pakis into manageable pieces. This will ensure they cook evenly and incorporate well into the dish.
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Infuse the Aromatics: In a large pan or wok, heat a bit of oil and add the bay leaves, kaffir lime leaves, and lemongrass stalks. Allow these to sizzle for a minute to release their fragrances.
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Add Coconut Milk: Pour in the coconut milk and bring it to a gentle boil. Stir occasionally to prevent the milk from separating.
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Incorporate the Spice Paste: Add the previously ground spice paste and sliced green chilies to the coconut milk. Stir well to combine all the ingredients.
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Simmer: Allow the mixture to simmer, stirring occasionally, until it begins to thicken and the flavors meld together. This should take about 10 minutes.
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Cook the Pakis: Add the pakis to the simmering curry. Cook until the pakis are tender but still vibrant green, which should take about 5 minutes.
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Add the Red Snapper: Gently place the red snapper fillets into the curry. Cook until the fish is fully cooked through and tender, about 7-10 minutes.
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Final Adjustments: Taste the curry and adjust seasoning if necessary. If you prefer a tangier flavor, you can add the asam kandis.
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Serve: Once the fish is cooked and the pakis are tender, the gulai pakis is ready to be served. Enjoy this aromatic and flavorful dish with steamed rice or as part of a larger meal.
This recipe combines the rich flavors of coconut milk and aromatic spices with the freshness of pakis and tender red snapper, creating a truly delightful culinary experience.
