Tauco Ikan Selar in Coconut Milk (Tauco Ikan Selar Kuah Santan)
This traditional Indonesian dish combines tender mackerel with tauco, a salty fermented soybean paste, and fresh coconut milk to create a comforting, aromatic stew. With spicy, sweet, and savory notes, this dish offers a complex yet balanced flavor that pairs perfectly with steamed rice.
Ingredients
| Ingredient | Amount |
|---|---|
| Mackerel (ikan selar) | 10 fish |
| Tauco (fermented soybean paste) | 1 small packet (~ Rp1000) |
| Green chilies, sliced lengthwise | 150 grams |
| Blended spices (bumbu halus) | |
| Shallots | 3 cloves |
| Garlic | 3 cloves |
| Red chilies | 2 pieces |
| Sauteed spices (bumbu tumis) | |
| Shallots | 2 cloves |
| Garlic | 2 cloves |
| Ginger | 1 cm |
| Galangal | 1 cm |
| Lemongrass, bruised | 1 stalk |
| Coconut (for coconut milk) | 1 whole coconut |
Instructions
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Prepare and Fry Fish: Clean the mackerel thoroughly, then fry until golden and set aside to drain.
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Saute Aromatics: In a large pot or wok, heat a little oil. Add the sliced shallots and garlic for the sautéed spice mix, stirring until they release their aroma.
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Add Blended Spices: Incorporate the ground spices—shallots, garlic, and red chilies—and cook for about 3 minutes until fragrant.
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Cook with Green Chilies: Add the green chilies, and let them cook for about 2 minutes, or until they start to soften.
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Incorporate Tauco Paste: Stir in the tauco, keeping in mind that it is naturally salty. Taste and adjust for saltiness as needed.
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Add Coconut Milk and Fish: Pour in the coconut milk and let it come to a gentle boil, then add the fried mackerel. Allow the fish to cook in the coconut milk until the flavors meld and the stew thickens slightly.
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Finish and Serve: Once the stew is aromatic and well-seasoned, remove it from heat. Serve hot with a side of steamed rice for a hearty, flavorful meal.
Enjoy your Tauco Ikan Selar Kuah Santan!
