Ingredients with Measurements:
- 1 lb. white fish fillet, cut into bite-sized pieces
- 1 can (14 oz.) coconut milk
- 1 tbsp. tamarind paste
- 2 tbsp. vegetable oil
- 2 stalks lemongrass, bruised
- 4 kaffir lime leaves
- 1 tsp. salt
- 1 tsp. sugar
Spice Paste:
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 red chili peppers, seeded and chopped
- 1 tsp. ground turmeric
- 1 tsp. ground coriander
- 1 tsp. ground cumin
Special equipment needed:
- Food processor or blender
- Large skillet or wok
Step-by-step instructions:
1. In a food processor or blender, combine the onion, garlic, chili peppers, turmeric, coriander, and cumin. Blend until a smooth paste forms.
2. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the spice paste and cook, stirring frequently, for 3-5 minutes until fragrant.
3. Add the lemongrass, kaffir lime leaves, salt, and sugar to the skillet. Stir to combine.
4. Pour in the coconut milk and tamarind paste. Bring to a simmer.
5. Add the fish to the skillet and gently stir to coat in the sauce.
6. Reduce the heat to low and simmer for 10-15 minutes, or until the fish is cooked through and the sauce has thickened.
7. Remove the lemongrass and kaffir lime leaves before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Medium-high heat for cooking the spice paste
- Low heat for simmering the fish in the sauce
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 350
- Total fat: 25g
- Cholesterol: 50mg
- Sodium: 600mg
- Total carbohydrates: 10g
- Dietary fiber: 2g
- Sugars: 4g
- Protein: 25g
Substitutions for ingredients:
- Any white fish can be used in place of the specified fish fillet.
- Lime juice can be used in place of tamarind paste.
- Ground lemongrass and dried kaffir lime leaves can be used in place of fresh.
Variations:
- Chicken or beef can be used in place of fish.
- Vegetables such as eggplant, green beans, or bell peppers can be added to the sauce.
- Different types of chili peppers can be used to adjust the level of spiciness.
Tips and tricks:
- Use fresh ingredients for the best flavor.
- Adjust the level of spiciness to your liking by adding more or less chili peppers.
- Stir the sauce gently to avoid breaking up the fish pieces.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the fish rendang in a skillet over low heat until warmed through.
Presentation ideas:
- Serve the fish rendang in a shallow bowl with a sprinkle of chopped cilantro on top.
Garnishes:
- Chopped cilantro or parsley
- Sliced red chili peppers
- Lime wedges
Pairings:
- Steamed rice
- Naan bread
- Roasted vegetables
Suggested side dishes:
- Cucumber salad
- Coconut rice
- Stir-fried vegetables
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 coconut milk to thin it out.
Food safety advice:
- Make sure the fish is fully cooked before serving.
- Store any leftovers in the refrigerator and consume within 3 days.
Food history:
- Rendang is a traditional Indonesian dish that originated in the Minangkabau region of Sumatra. It is typically made with beef, but variations with chicken, fish, or vegetables are also common.
Flavor profiles:
- Spicy, savory, and slightly sweet with a creamy coconut milk base.
Serving suggestions:
- Serve the fish rendang as a main dish with rice and a side of vegetables.
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Region: Indonesian