Ingredients with Measurements:
- 1 lb of fish (any firm white fish will work)
- 2 cups of coconut milk
- 2 cups of water
- 1 onion, sliced
- 3 cloves of garlic, minced
- 2 red chilies, sliced
- 1 tablespoon of tamarind paste
- 1 tablespoon of palm sugar
- 1 teaspoon of salt
- 2 stalks of lemongrass, bruised
- 3 kaffir lime leaves
- 1 tablespoon of vegetable oil
Special equipment needed:
- Mortar and pestle (optional)
Step-by-step instructions:
1. Clean and cut the fish into bite-sized pieces. Set aside.
2. In a mortar and pestle, grind the garlic, red chilies, and salt into a paste. Alternatively, you can use a food processor.
3. In a pot, heat the vegetable oil over medium heat. Add the sliced onions and sauté until they are translucent.
4. Add the garlic and chili paste to the pot and sauté for another minute.
5. Add the coconut milk, water, tamarind paste, palm sugar, lemongrass, and kaffir lime leaves to the pot. Stir well.
6. Bring the mixture to a boil and then reduce the heat to low.
7. Add the fish to the pot and simmer for 10-15 minutes or until the fish is cooked through.
8. Serve hot with steamed rice.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 25g
Protein: 15g
Carbohydrates: 20g
Fiber: 3g
Sugar: 10g
Sodium: 600mg
Substitutions for ingredients:
- Fish: You can use any firm white fish such as cod, halibut, or snapper.
- Red chilies: You can use any type of chili pepper that you prefer.
- Tamarind paste: You can use lime juice as a substitute.
- Palm sugar: You can use brown sugar as a substitute.
- Lemongrass: You can use lemongrass paste or dried lemongrass as a substitute.
- Kaffir lime leaves: You can use lime zest as a substitute.
Variations:
- You can add vegetables such as eggplant, green beans, or bell peppers to the dish.
- You can use chicken or beef instead of fish.
- You can add more or less chili peppers depending on your spice preference.
Tips and tricks:
- To make the dish spicier, add more chili peppers.
- To make the dish less spicy, remove the seeds from the chili peppers.
- You can use frozen fish if fresh fish is not available.
- You can make the dish ahead of time and reheat it before serving.
Storage instructions:
Store the leftover Gulai Ikan in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the Gulai Ikan in a pot over low heat until it is heated through.
Presentation ideas:
Serve the Gulai Ikan in a large bowl with steamed rice on the side.
Garnishes:
Garnish the dish with chopped cilantro or sliced red chilies.
Pairings:
The dish pairs well with steamed rice and a side of vegetables such as stir-fried bok choy or green beans.
Suggested side dishes:
- Steamed rice
- Stir-fried bok choy
- Green beans
Troubleshooting advice:
- If the dish is too spicy, add more coconut milk or water to dilute the spice.
- If the dish is too sweet, add more tamarind paste or lime juice to balance the sweetness.
Food safety advice:
- Make sure the fish is cooked through before serving.
- Store leftovers in the refrigerator and reheat thoroughly before serving.
Food history:
Gulai Ikan is a traditional Indonesian dish that is popular in Sumatra and Java. It is typically made with fish or meat and a coconut milk-based curry sauce.
Flavor profiles:
The dish is creamy, spicy, and slightly sweet with a hint of sourness from the tamarind paste.
Serving suggestions:
Serve the Gulai Ikan in a large bowl with steamed rice on the side.
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Region: Indonesian