Ikan Layur Santan Ala Padang

Dive into the rich and aromatic flavors of Ikan Layur Santan Ala Padang, a beloved dish that brings the essence of Padang cuisine right to your kitchen. This delectable preparation features the tender layur fish simmered in a fragrant coconut milk sauce, infused with spices and herbs that tantalize the taste buds. Perfect for a cozy family meal or a special gathering, this recipe will surely impress your guests.

Ingredients

• 2 Layur Fish, cleaned, cut into pieces, and marinated with salt and lime juice
• 2 Stalks Lemongrass, bruised
• 2 Kaffir Lime Leaves
• 2 Bay Leaves
• Coconut Milk, to taste (preferably thick)
• Salt, to taste
• Seasoning Powder, to taste
• 5 Bilimbi Fruits, sliced
• Sugar, to taste (use a sugar substitute if desired)

Spice Paste

• 20 Small Red Chilies (or to taste)
• 10 Large Red Chilies
• 10 Shallots
• 2 Garlic Cloves
• 2 Inches Fresh Turmeric
• 1 Small Piece Ginger
• 2 Candlenuts (lightly roasted)
• Coriander Seeds and Cumin Seeds (lightly roasted)

Instructions

1. Prepare the Base: In a large skillet, heat a generous amount of oil over medium heat. Add the bruised lemongrass, kaffir lime leaves, and bay leaves. Sauté until the mixture becomes aromatic, filling your kitchen with a warm, inviting scent.

   Related Articles

   • 
     Zesty Grilled Mackerel with Coconut Spice Marinade
   • 
     Spicy Shredded Tuna with Kaffir Lime and Galangal
   • 
     Spicy Mackerel in Balado Sauce: An Indonesian Delight
   • 
     Savory Aceh-Style Tuna Pepes: A Flavorful Indonesian Delight

2. Cook the Spice Paste: Add the prepared spice paste to the pan, stirring it well to combine with the herbs. Cook until the spices are thoroughly fragrant and cooked through.

3. Season the Mixture: Once the spices are aromatic, incorporate the salt, seasoning powder, and sugar, blending them into the mixture until well combined.

4. Add the Fish: Gently place the marinated layur fish into the pan, ensuring that each piece is evenly coated with the flavorful spice blend. Stir carefully to avoid breaking the fish apart.

5. Incorporate the Coconut Milk: Pour in the thick coconut milk, stirring gently until the mixture is well combined. Allow it to come to a gentle boil, watching for the rich aroma to fill the air.

6. Add the Bilimbi: Once boiling, add the sliced bilimbi fruits to the pot. Adjust the seasoning according to your taste, ensuring a perfect balance of flavors.

7. Serve and Enjoy: Once the fish is cooked through and the sauce has thickened, remove the pan from the heat. Serve your Ikan Layur Santan hot, paired with steamed rice for a delightful meal.

Enjoying the Dish

Ikan Layur Santan is not only a treat for the palate but also a feast for the eyes. The vibrant colors of the spices and the fresh ingredients make this dish a perfect centerpiece for any gathering. Whether you’re serving family or entertaining friends, this dish will undoubtedly leave a lasting impression, showcasing the incredible depth and richness of Indonesian cuisine. Enjoy your culinary adventure with this exquisite recipe, and don’t forget to share your experience with fellow food lovers!