Indonesian Spicy Fish Recipe

Indonesian Spicy Fish Recipes

Ingredients :

2.25lb fresh mackerel fillets, skinned

2 tbsp tamarind pulp, soaked in 1 cup water

1 onion

1/2 in fresh galangal, peeled

2 garlic cloves

1-2 fresh red chilies, seeded

1 tsp ground coriander

1 tsp ground turmeric

1/2 tsp ground fennel seeds

1 tbsp dark brown sugar

6-7 tbsp oil

1 cup coconut cream

 salt and freshly ground black pepper

fresh chili shreds, to garnish

Method :

Rinse the fish fillets in cold water and dry them well on kitchen paper. Put into a shallow dish and sprinkle with a little salt. Strain the tamarind and pour the juice over the fish fillets. Leave for 30 minutes. Quarter the onion, peel and slice the galangal and peel the garlic. Grind the onion, galangal, garlic and chilies or chili powder to a paste in a food processor or with a pestle and mortar. Add the ground coriander, turmeric, fennel seeds and sugar. Heat half of the boil in a frying pan. Drain the fish fillets and fry for 5 minutes, or until cooked. Set aside.

Wipe out the pan and heat the remaining oil. Fry the spice paste, stirring all the time, until it gives off a spicy aroma. Do not let it brown. Add the coconut cream and simmer gently for a few minutes. Add the fish fillets and gently heat through. Taste for seasoning and serve scattered with shredded chili.

Serves 6-8

Fish is given a hot, piquant twist in this flavorful dish.

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