Spicy Smoked Baung Fish in Creamy Coconut Sauce

Smoked Baung Fish in Spiced Coconut Milk

Ingredients:

• 2 pieces smoked baung fish (approximately 800 grams)
• 800 ml coconut milk (medium thickness)
• 2 cm galangal, crushed
• 2 bay leaves
• ½ tablespoon palm sugar
• Salt and mushroom broth powder, to taste
• 3 cups boiled cassava leaves
• 3 cloves garlic
• 1 cm kencur (aromatic root, optional)
• Spice Paste:
  • 7 red chilies
  • 50 grams bird’s eye chilies
  • 8 shallots
  • 1 cm turmeric root (temu kunci)

Instructions:

1. Prepare the Spice Paste:

   • Begin by coarsely grinding the red chilies, bird’s eye chilies, shallots, and turmeric root (temu kunci) into a rough paste.

2. Cook the Spice Paste:

   • Heat a little oil in a pan over medium heat. Add the ground spice paste and sauté until fragrant and cooked through.

3. Add Aromatics and Coconut Milk:

   • Incorporate the crushed galangal, bay leaves, and palm sugar into the pan. Pour in the coconut milk and stir continuously until the mixture comes to a boil.

4. Simmer with Fish:

   • Gently add the smoked baung fish to the pan. Continue to stir and cook over medium to low heat.

5. Incorporate Cassava Leaves:

   • Add the boiled cassava leaves to the pan. Stir well to combine with the coconut milk and fish.

6. Simmer and Season:

   • Let the mixture simmer until the sauce reduces and the flavors meld together, allowing the fish to absorb the spices. Season with salt and mushroom broth powder to taste.

7. Serve:

   • Once the sauce has thickened and the fish is well-seasoned, taste and adjust the seasoning if necessary. Serve hot.

Enjoy this aromatic and flavorful smoked baung fish dish with steamed rice for a comforting and hearty meal.