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Fried Fish with Spicy Coconut Milk Recipe

Fried Fish with Spicy Coconut Milk Recipe

Ingredients : Serves 5

2 X 500 g Mackerel

2 onions, chopped finely

2 cloves garlic, crushed

1 1/2 teaspoons fresh ginger, grated finely

3 or 4 red chilies, ground

2 tablespoons bean sauce

1 teaspoon palm sugar

1 cup coconut milk

1 fresh red chili to garnish

Oil for frying

Few sprigs fresh sweet basil


Method :

Clean the fish and discard the head. Split each fish along the backbone and open out flat without dividing them into two. Remove the backbone of the fishes. Use a kitchen scissors to cut off the fins and spines. Lift out the long bones that form the rib cage of the fish. Wash and remove any black membrane before rubbing it with coarse salt. Rinse and dry the fish thoroughly with paper towel. Heat a small saucepan with 2 tablespoons of oil. Saute the onions, garlic, ginger and chilies over moderate heat, stirring frequently until the onions are soft and translucent. Add the yellow beans when the onions starts to brown. Stir for 2 minutes. Add sugar and coconut milk and continue stirring while mixture simmers until thickened. Keep warm while frying the fish.


Heat a large frying pan with enough oil to cover the base of the pan. When the oil is hot,m fry the fish skin side down until brown, then turn and fry the other side until brown. Drain on absorbent paper. Arrange both fishes, skin side down in a serving dish. Pour the sauce over and garnish with seeded and sliced red chili and roughly chopped basil leaves. Serve immediate while still hot with steamed white rice.


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