Ikan kacang

Ikan kacang

Fish with peanut sauce

By
From
The Complete Asian Cookbook
Serves
4-6
Photographer
Alan Benson

Ingredients

Quantity Ingredient
500g fish steaks
1 lemon, juiced
2 teaspoons tamarind pulp
2 tablespoons light soy sauce
2 tablespoons Saus kacang pedis
125ml thick coconut milk
peanut oil, for frying
1 tablespoon fresh coriander leaves, chopped

Method

  1. Wipe the fish with damp paper towel. Rub the lemon juice over the fish and season generously with salt and freshly ground black pepper. Allow to stand for 15 minutes, then pat dry with paper towel.
  2. Soak the tamarind pulp in 60 ml hot water for 10 minutes. Squeeze to dissolve the pulp in the water, then strain, discarding the seeds and fibre.
  3. In a bowl, place 1 tablespoon of the tamarind liquid. Add the soy sauce, peanut sauce and coconut milk and stir to combine.
  4. Heat the oil in a frying pan over medium heat. Add the fish and cook on both sides until golden. Pour off all but 1 tablespoon of the oil, add the coconut sauce mixture, spoon over the fish and cook until heated through. Sprinkle over the coriander, cover, and simmer for a further 5 minutes. Serve with rice.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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