Haruan Betu’up (Haruan Besantan) Recipe
Discover the vibrant flavors of Malaysian cuisine with this delightful dish of Haruan Betu’up, also known as Haruan Besantan, featuring fresh haruan fish cooked in a rich coconut milk sauce. This recipe showcases the perfect blend of spices and coconut, making it a standout dish for any gathering. Let’s dive into the preparation of this mouthwatering meal that serves up not only delicious flavors but also a taste of tradition.
Ingredients
| Ingredient | Quantity |
|---|---|
| Ikan haruan (haruan fish) | 500 grams (about 2 fish) |
| Fresh grated coconut | 1/2 coconut (for santan) |
| Water | 900 ml |
| Fresh turmeric (kunir) | 1 cm |
| Shallots (bawang merah) | 5 pieces |
| Grated coconut (for garnish) | 5 tablespoons |
| Tamarind paste (asam jawa) | To taste |
| Salt (garam) | To taste |
| Lime (jeruk nipis) | 1 piece |
Instructions
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Clean the Fish: Begin by thoroughly cleaning the haruan fish, cutting it into pieces as per your preference. This not only enhances the presentation but also helps the flavors penetrate the fish more effectively.
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Marinate: Once cleaned, rub the fish with lime juice and let it sit for a few minutes. This step not only helps to cleanse the fish but also imparts a refreshing flavor that balances the richness of the coconut milk.
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Prepare the Spice Paste: In the meantime, prepare the spice blend. In a blender, combine the grated coconut, shallots, and turmeric, and blend until you achieve a fine paste. This aromatic mixture will be the heart of your dish, adding depth and complexity to the sauce.
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Make the Coconut Milk: In a saucepan, combine the fresh grated coconut with the water to create a rich coconut milk (santan). Cook over medium heat, stirring constantly to prevent it from splitting. This step is crucial as it ensures a creamy consistency in your sauce.
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Season the Fish: After marinating, rinse the fish pieces again. Add salt and tamarind paste to the fish, then mix in the prepared spice paste, ensuring that every piece is well coated with the mixture.
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Cook the Fish: Once the coconut milk is boiling, carefully add the marinated fish pieces into the saucepan. Allow it to cook thoroughly, stirring gently to avoid breaking the fish apart. This will allow the fish to absorb the rich flavors of the coconut and spices.
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Final Seasoning: Taste the sauce and adjust the seasoning with salt as necessary. Continue to cook until the fish is tender and the sauce has thickened to your liking.
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Serve: Once cooked, transfer your Haruan Betu’up to a serving dish. Garnish with a sprinkle of grated coconut on top for added texture and presentation.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | Approx. 320 kcal |
| Protein | 24 g |
| Total Fat | 20 g |
| Saturated Fat | 12 g |
| Carbohydrates | 15 g |
| Dietary Fiber | 3 g |
| Sugars | 2 g |
| Sodium | Varies (adjusted by salt) |
Enjoy!
Serve this delectable Haruan Betu’up with steamed rice or your favorite side dishes for a satisfying meal that will impress your family and friends. The creamy coconut sauce, aromatic spices, and tender fish make for a delicious harmony of flavors, perfect for any occasion. Enjoy the culinary journey into the heart of Malaysian cooking!
