| 1 |
Depending on your preference, you can either marinate the fish head or boil it first. I prefer to marinate it initially to enhance the flavors. |
| 2 |
In a mortar and pestle, combine the garlic, shallots, and half of the ripe tomato. Grind them into a smooth paste, allowing the natural juices to blend beautifully with the aromatics. |
| 3 |
Heat a pan over medium heat and add the ground spice mixture. Sauté until fragrant, which should take about 2-3 minutes, stirring frequently to prevent burning. |
| 4 |
Pour in the water and let it simmer until it reaches a half-cooked state. This allows the flavors to meld together before adding the coconut milk. |
| 5 |
Gradually add the ready-to-use coconut milk, stirring continuously to avoid the sauce from separating. The goal is to achieve a creamy texture that envelops the fish beautifully. |
| 6 |
Once the coconut milk is incorporated, add the long green beans, tempeh triangles, bird’s eye chilies, and the remaining half of the ripe tomato. Stir gently to combine, ensuring that the ingredients are evenly distributed throughout the sauce. |
| 7 |
Allow the stew to cook until everything is thoroughly done, which usually takes about 10-15 minutes. Stir occasionally to keep the ingredients from sticking to the bottom of the pan, and adjust the seasoning with sugar and salt to taste. |
| 8 |
Once fully cooked, remove from heat and serve hot. Enjoy the rich and flavorful Kakap Putih Masak Santan with steamed rice for a complete meal that embodies the essence of traditional Indonesian cuisine. Happy cooking! |
