Ingredients with Measurements:
- 1 lb fish fillets (tilapia or catfish)
- 2 cups coconut milk
- 1 cup water
- 3-4 red chilies, sliced
- 1 onion, sliced
- 3 garlic cloves, minced
- 1 tsp turmeric powder
- 1 tsp salt
- 1 tsp sugar
- 2 tbsp vegetable oil
Special Equipment Needed:
- Large pot or wok
- Wooden spoon
Step-by-Step Instructions:
1. In a large pot or wok, heat the vegetable oil over medium heat.
2. Add the sliced onions and minced garlic, and sauté until fragrant and translucent.
3. Add the sliced red chilies and turmeric powder, and stir well.
4. Add the fish fillets to the pot, and stir gently to coat them with the spice mixture.
5. Pour in the coconut milk and water, and stir well.
6. Add the salt and sugar, and stir again.
7. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 15-20 minutes, or until the fish is cooked through and the sauce has thickened.
8. Serve hot with steamed rice.
- Time:
Preparation time: 10 minutes
- Cooking time: 20-25 minutes
Temperature:
- Medium heat for sautéing onions and garlic
- Low heat for simmering the fish in the coconut milk sauce
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 350
- Total fat: 25g
- Saturated fat: 20g
- Cholesterol: 30mg
- Sodium: 600mg
- Total carbohydrates: 10g
- Dietary fiber: 2g
- Sugars: 5g
- Protein: 20g
Substitutions for ingredients:
- Fish fillets: You can use any firm white fish, such as cod or haddock.
- Red chilies: You can use green chilies or jalapeños instead, depending on your preference for spiciness.
- Coconut milk: You can use light coconut milk to reduce the fat content, but the sauce will be less creamy.
Variations:
- Vegetarian version: You can make a vegetarian version of this dish by using tofu or tempeh instead of fish.
- Meat version: You can make a meat version of this dish by using chicken or beef instead of fish.
- Spicier version: You can add more red chilies or use a spicier variety of chili to make the dish hotter.
Tips and Tricks:
- Be gentle when stirring the fish, as it can break apart easily.
- If the sauce is too thin, you can add a tablespoon of cornstarch mixed with water to thicken it.
- You can garnish the dish with chopped cilantro or scallions for extra flavor.
Storage Instructions:
- Store any leftovers 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 dish in a large bowl or platter, with steamed rice on the side.
Garnishes:
- Chopped cilantro or scallions
Pairings:
- Steamed rice
- Stir-fried vegetables
Suggested Side Dishes:
- Stir-fried green beans
- Steamed broccoli
- Grilled eggplant
Troubleshooting Advice:
- If the sauce is too thick, you can add a little more water or coconut milk to thin it out.
- If the fish is overcooked, it will become tough and dry. Be sure to check it frequently while simmering.
Food Safety Advice:
- Be sure to cook the fish thoroughly to avoid any risk of foodborne illness.
- Store any leftovers in the refrigerator promptly to avoid spoilage.
Food History:
- Saksang is a traditional Batak dish from North Sumatra, Indonesia. It is typically made with pork, but this fish version is a lighter and healthier alternative.
Flavor Profiles:
- This dish has a creamy and spicy flavor, with a hint of sweetness from the coconut milk and sugar.
Serving Suggestions:
- Serve the dish with steamed rice and a side of stir-fried vegetables for a complete meal.
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Region: Indonesian