Ingredients with Measurements:
- 1 lb. of white fish fillets, cut into bite-sized pieces
- 1 cup of coconut milk
- 2 tbsp. of fish sauce
- 1 tbsp. of lime juice
- 1 tbsp. of brown sugar
- 1 tsp. of grated ginger
- 1 tsp. of grated garlic
- 1 red chili, sliced
- 1 tbsp. of vegetable oil
- Salt and pepper to taste
- Fresh cilantro leaves for garnish
Special Equipment Needed:
- Large skillet or wok
- Mixing bowl
Step-by-Step Instructions:
1. In a mixing bowl, combine coconut milk, fish sauce, lime juice, brown sugar, grated ginger, and grated garlic. Mix well and set aside.
2. Heat the vegetable oil in a large skillet or wok over medium-high heat.
3. Add the sliced chili and stir-fry for 30 seconds.
4. Add the fish pieces to the skillet and season with salt and pepper. Cook for 2-3 minutes until lightly browned.
5. Pour the coconut milk mixture over the fish and stir gently to combine.
6. Reduce the heat to medium-low and let the fish simmer in the sauce for 5-7 minutes until cooked through.
7. Serve hot with steamed rice and garnish with fresh cilantro leaves.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat for stir-frying and medium-low heat for simmering
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 250
Total fat: 15g
Saturated fat: 10g
Cholesterol: 40mg
Sodium: 700mg
Total carbohydrate: 10g
Dietary fiber: 1g
Total sugars: 6g
Protein: 20g
Substitutions for ingredients:
- White fish fillets can be substituted with any firm white fish such as cod, halibut, or tilapia.
- Brown sugar can be substituted with honey or maple syrup.
- Red chili can be substituted with green chili or jalapeno.
Variations:
- Add vegetables such as bell peppers, onions, or snow peas to the skillet for a more colorful and nutritious dish.
- Use shrimp instead of fish for a seafood twist.
- Add a tablespoon of curry powder to the coconut milk mixture for a spicier flavor.
Tips and Tricks:
- Use fresh lime juice for the best flavor.
- Do not overcook the fish to prevent it from becoming tough and dry.
- Adjust the amount of chili according to your preference for spiciness.
Storage Instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the leftovers in a microwave or on the stovetop until heated through.
Presentation Ideas:
Serve the Asin Ikan in a large bowl or platter with steamed rice on the side. Garnish with fresh cilantro leaves for a pop of color.
Garnishes:
Fresh cilantro leaves
Pairings:
Steamed rice, stir-fried vegetables, or a side salad
Suggested Side Dishes:
Steamed rice and stir-fried vegetables
Troubleshooting Advice:
- If the sauce is too thin, let it simmer for a few more minutes to thicken.
- If the sauce is too thick, add a splash of water or coconut milk 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 salted fish. This recipe uses fresh fish instead and adds coconut milk and lime juice for a creamy and tangy flavor.
Flavor Profiles:
Salty, sweet, tangy, and spicy
Serving Suggestions:
Serve hot with steamed rice and garnish with fresh cilantro leaves.
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Region: Malaysian