Ikan Kembung in Coconut Sauce
A Deliciously Creamy Seafood Delight
This Ikan Kembung in Coconut Sauce is a delightful dish that showcases the wonderful flavors of fresh fish combined with aromatic spices and rich coconut milk. Whether you’re serving it for a family dinner or a special occasion, this recipe is sure to impress.
Ingredients
- 10 pieces of mackerel (ikan kembung) (you can substitute with other fish if preferred)
- 1 ripe tomato, cut into wedges
- 2 kaffir lime leaves
- 1 lime, juiced
- 600 ml coconut milk (I used 2 packs of 65 ml Kara coconut milk plus 370 ml water)
- 3 pieces of bay leaves
- Salt, to taste
- Sugar, to taste
For the Spice Paste:
- 4 red chilies
- 6 shallots
- 2 garlic cloves
- 2 candlenuts
- 4 cm turmeric, peeled
- 2 cm ginger, peeled
Preparation Steps
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Prepare the Fish: Start by cleaning the mackerel thoroughly, then drizzle with lime juice. Allow the fish to marinate for a short while before rinsing it off.
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Season and Fry the Fish: After rinsing, sprinkle 1½ teaspoons of salt over the fish, mixing well to ensure an even coating. Next, fry the fish until golden brown and set aside.
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Make the Spice Base: In a pan, heat some oil and sauté the spice paste until fragrant. Add the kaffir lime leaves and continue to stir.
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Add the Coconut Milk: Once the spices are aromatic, pour in the coconut milk, stirring gently to combine. Allow the mixture to come to a gentle simmer.
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Cook the Fish: When the coconut milk begins to bubble, carefully add the fried fish and the tomato wedges to the pan. Season with salt and sugar, adjusting to taste.
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Simmer and Serve: Allow the dish to simmer for a few minutes, letting the flavors meld together beautifully. Serve hot with steamed rice for a complete meal.
Enjoy!
This Ikan Kembung in Coconut Sauce is not only rich and creamy but also packed with vibrant flavors that bring the essence of Southeast Asian cuisine to your table. Perfect for any occasion, this dish is sure to become a favorite among family and friends!
