Ingredients with Measurements:
- 500g fish fillets (any white fish)
- 2 cups coconut milk
- 2 cups water
- 1 cup grated coconut
- 2 tbsp. vegetable oil
- 2 tbsp. tamarind paste
- 2 tbsp. palm sugar
- 2 tsp. salt
- 5 shallots, sliced
- 3 garlic cloves, minced
- 3 red chilies, sliced
- 2 bay leaves
- 1 lemongrass stalk, bruised
- 1 tsp. shrimp paste
Special equipment needed:
- Mortar and pestle or food processor
Step-by-step instructions:
1. In a mortar and pestle or food processor, grind the shallots, garlic, chilies, and shrimp paste into a paste.
2. Heat the oil in a large pot over medium heat. Add the paste and cook for 2-3 minutes until fragrant.
3. Add the bay leaves, lemongrass, and grated coconut. Cook for 5-7 minutes until the coconut is toasted and fragrant.
4. Add the coconut milk, water, tamarind paste, palm sugar, and salt. Stir to combine and bring to a simmer.
5. Add the fish fillets and cook for 10-15 minutes until the fish is cooked through and the broth has thickened.
6. Serve hot with steamed rice.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 22g
Carbohydrates: 12g
Protein: 28g
Substitutions for ingredients:
- Fish fillets can be substituted with chicken or tofu.
- Tamarind paste can be substituted with lime juice or vinegar.
- Palm sugar can be substituted with brown sugar or honey.
- Red chilies can be substituted with chili flakes or cayenne pepper.
Variations:
- Add vegetables such as green beans or eggplant.
- Use different types of fish or seafood.
- Add more or less spice depending on preference.
Tips and tricks:
- Use fresh coconut for the best flavor.
- Adjust the amount of water depending on how thick you want the broth to be.
- Toasting the coconut before adding the liquid will enhance the flavor.
Storage instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over medium heat until heated through.
Presentation ideas:
Serve in a bowl with steamed rice and garnish with fresh herbs.
Garnishes:
Fresh herbs such as cilantro or basil.
Pairings:
Steamed rice, cucumber salad, or stir-fried vegetables.
Suggested side dishes:
Steamed rice or a side of vegetables.
Troubleshooting advice:
- If the broth is too thin, add more coconut milk or reduce the amount of water.
- If the broth is too thick, add more water or coconut milk.
Food safety advice:
Make sure the fish is cooked through before serving.
Food history:
Brongkos is a traditional Javanese dish that originated in Central Java, Indonesia.
Flavor profiles:
Savory, sweet, and spicy.
Serving suggestions:
Serve hot with steamed rice.
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Region: Indonesian