Ingredients with Measurements:
- 1 pound of fish (any white fish such as cod, tilapia, or halibut)
- 1 can of coconut milk (13.5 oz)
- 1 lime (juiced)
- 1 tablespoon of fish sauce
- 1 tablespoon of soy sauce
- 1 tablespoon of brown sugar
- 1 tablespoon of vegetable oil
- 2 cloves of garlic (minced)
- 1 small onion (chopped)
- 1 red chili (sliced)
- Salt and pepper to taste
- Fresh cilantro (chopped) for garnish
Special equipment needed:
- Large skillet or wok
- Wooden spoon or spatula
Step-by-step instructions:
1. Rinse the fish and pat dry with paper towels. Cut the fish into bite-sized pieces and season with salt and pepper.
2. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the garlic, onion, and red chili and sauté for 2-3 minutes until fragrant.
3. Add the fish to the skillet and cook for 3-4 minutes until lightly browned on all sides.
4. In a small bowl, whisk together the coconut milk, lime juice, fish sauce, soy sauce, and brown sugar until well combined.
5. Pour the coconut milk mixture over the fish in the skillet and stir gently to combine.
6. Bring the mixture to a simmer and cook for 10-12 minutes until the fish is cooked through and the sauce has thickened.
7. Taste and adjust the seasoning with salt and pepper if needed.
8. Serve the Asin Ikan hot, garnished with fresh cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 320
Fat: 22g
Carbohydrates: 8g
Protein: 23g
Substitutions for ingredients:
- Any white fish can be used in place of the suggested fish.
- Brown sugar can be substituted with honey or maple syrup.
- Red chili can be substituted with green chili or jalapeño.
Variations:
- Add vegetables such as bell peppers, carrots, or zucchini to the skillet for a more colorful and nutritious dish.
- Use different types of fish or seafood such as shrimp or scallops.
- Add more lime juice for a tangier flavor.
Tips and tricks:
- Use fresh fish for the best flavor and texture.
- Do not overcook the fish as it can become tough and dry.
- Adjust the amount of chili according to your preference for spiciness.
- Use full-fat coconut milk for a creamier sauce.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the Asin Ikan in a skillet over medium heat until heated through.
Presentation ideas:
Serve the Asin Ikan in a large bowl or platter with a sprinkle of fresh cilantro on top.
Garnishes:
Fresh cilantro
Pairings:
- Steamed rice
- Noodles
- Stir-fried vegetables
Suggested side dishes:
- Steamed broccoli
- Grilled asparagus
- Roasted sweet potatoes
Troubleshooting advice:
- If the sauce is too thin, simmer for a few more minutes until it thickens.
- If the sauce is too thick, add a splash of water or chicken broth to thin it out.
Food safety advice:
- Make sure the fish is cooked through before serving.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
Asin Ikan is a traditional Indonesian dish that is typically made with fish, coconut milk, and spices.
Flavor profiles:
Savory, creamy, tangy, and slightly spicy.
Serving suggestions:
Serve the Asin Ikan as a main dish for lunch or dinner.
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Region: Malaysian