Ingredients with Measurements:
- 1 lb fresh fish fillets (any white fish)
- 1 cup coconut milk
- 1/2 cup vinegar
- 1/2 cup lime juice
- 1/2 cup red onion, thinly sliced
- 1/2 cup red bell pepper, thinly sliced
- 1/4 cup ginger, grated
- 1/4 cup lemongrass, chopped
- 2 tbsp garlic, minced
- 2 tbsp turmeric powder
- 2 tbsp chili flakes
- Salt and pepper to taste
- 2 tbsp vegetable oil
Special Equipment Needed:
- Large mixing bowl
- Large skillet or wok
- Wooden spoon or spatula
Step-by-Step Instructions:
1. In a large mixing bowl, combine the coconut milk, vinegar, lime juice, red onion, red bell pepper, ginger, lemongrass, garlic, turmeric powder, chili flakes, salt, and pepper. Mix well.
2. Add the fish fillets to the bowl and toss to coat them evenly with the marinade. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
3. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the marinated fish fillets and cook for about 5 minutes on each side or until golden brown.
4. Pour the remaining marinade over the fish and bring it to a boil. Reduce the heat to low and let it simmer for about 10 minutes or until the fish is cooked through and the sauce has thickened.
5. Serve the Hinava Fish Curry hot with rice or noodles.
Time:
Preparation time: 40 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat for cooking the fish fillets
Serving size:
4 servings
Nutritional information:
Calories per serving: 345
Total fat: 21g
Saturated fat: 14g
Cholesterol: 57mg
Sodium: 123mg
Total carbohydrates: 14g
Dietary fiber: 2g
Sugar: 5g
Protein: 25g
Substitutions for ingredients:
- Any white fish can be used instead of fresh fish fillets.
- Apple cider vinegar can be used instead of regular vinegar.
- Lemon juice can be used instead of lime juice.
- Yellow onion can be used instead of red onion.
- Green bell pepper can be used instead of red bell pepper.
- Ground ginger can be used instead of grated ginger.
- Dried lemongrass can be used instead of fresh lemongrass.
- Canola oil can be used instead of vegetable oil.
Variations:
- Add vegetables such as carrots, green beans, or broccoli to the curry.
- Use chicken or shrimp instead of fish.
- Add coconut flakes for extra texture and flavor.
Tips and Tricks:
- Make sure to marinate the fish for at least 30 minutes for maximum flavor.
- Use a non-stick skillet or wok to prevent the fish from sticking to the pan.
- Adjust the amount of chili flakes to your desired level of spiciness.
- Garnish with fresh cilantro or parsley for added freshness.
Storage Instructions:
Store any leftover Hinava Fish Curry in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the curry in a microwave-safe dish for 2-3 minutes or until heated through.
Presentation Ideas:
Serve the Hinava Fish Curry in a large bowl or on individual plates. Garnish with fresh herbs and lime wedges.
Garnishes:
Fresh cilantro or parsley, lime wedges
Pairings:
Steamed rice, noodles, or crusty bread
Suggested Side Dishes:
Steamed vegetables, salad, or roasted potatoes
Troubleshooting Advice:
- If the sauce is too thin, let it simmer for a few more minutes until it thickens.
- If the fish is overcooked, reduce the cooking time or lower the heat.
Food Safety Advice:
- Make sure to cook the fish to an internal temperature of 145°F to ensure it is safe to eat.
- Store any leftover curry in the refrigerator and discard after 3 days.
Food History:
Hinava Fish Curry is a traditional dish from the Kadazan-Dusun community in Sabah, Malaysia. It is typically made with fresh fish, lime juice, and various herbs and spices.
Flavor Profiles:
The Hinava Fish Curry is tangy, spicy, and slightly sweet. The coconut milk adds a creamy texture to the dish.
Serving Suggestions:
Serve the Hinava Fish Curry as a main dish for lunch or dinner. It is also a great option for special occasions or potlucks.
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