Ikan kelapa

Ikan kelapa

Spiced coconut fish

By
From
The Complete Asian Cookbook
Serves
4
Photographer
Alan Benson

Ingredients

Quantity Ingredient
500g firm white fish fillets
45g desiccated coconut
1 garlic clove
1 tablespoon fresh ginger, finely grated
1/4 teaspoon kencur powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon Garam masala
1 teaspoon salt
1 1/2 tablespoons lemon juice
1 tablespoon fresh coriander leaves, chopped
4 x 20 cm squares banana leaf
4 x 30 cm squares foil

Method

  1. Wipe the fish with damp paper towel. Cut the fish into 10 cm lengths.
  2. Put the coconut, garlic, ginger, kencur powder, cumin, ground coriander, garam masala and salt into a food processor. Add 185 ml hot water and process to a paste. Stir in the lemon juice and coriander leaves.
  3. Place a square of banana leaf over a square of foil and place a quarter of the fish in the centre of each. Spoon 2–3 teaspoons of the coconut mixture over the top of each portion of fish, then close the leaves, then foil to make four parcels, sealing to enclose the fish. Steam for 15 minutes. Serve hot with rice and a vegetable side dish.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again