Ingredients with Measurements:
- 1 lb. fish fillet, cut into cubes
- 1 cup coconut milk
- 1 cup water
- 2 tbsp. cooking oil
- 2 tbsp. ginger, minced
- 2 tbsp. garlic, minced
- 1 onion, chopped
- 2 tomatoes, chopped
- 2 tbsp. fish sauce
- 1 tbsp. vinegar
- 1 tbsp. brown sugar
- 2 pcs. green chili peppers, sliced
- Salt and pepper to taste
Special equipment needed:
- Large pot or wok
- Wooden spoon
Step-by-step instructions:
1. Heat the cooking oil in a large pot or wok over medium heat.
2. Sauté the ginger, garlic, and onion until fragrant.
3. Add the tomatoes and cook until they are soft and mushy.
4. Pour in the coconut milk and water. Bring to a boil.
5. Add the fish sauce, vinegar, and brown sugar. Stir well.
6. Add the fish cubes and green chili peppers. Simmer for 10-15 minutes or until the fish is cooked through.
7. Season with salt and pepper to taste.
8. Serve hot with steamed rice.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 250
Fat: 18g
Carbohydrates: 8g
Protein: 16g
Substitutions for ingredients:
- You can use any firm white fish for this recipe.
- If you don't have green chili peppers, you can use red chili peppers or chili flakes.
Variations:
- You can add vegetables such as eggplant, okra, or spinach to the curry.
- You can use chicken or shrimp instead of fish.
Tips and tricks:
- Use fresh fish for the best flavor.
- Don't overcook the fish or it will become tough and dry.
- Adjust the amount of chili peppers according to your preference for spiciness.
Storage instructions:
- Store leftover curry in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the curry in a pot over low heat until heated through.
Presentation ideas:
- Serve the curry in a large bowl with steamed rice on the side.
- Garnish with chopped cilantro or green onions.
Garnishes:
- Chopped cilantro or green onions
Pairings:
- Steamed rice
- Naan bread
Suggested side dishes:
- Mango salad
- Cucumber raita
Troubleshooting advice:
- If the curry is too thick, add more water or coconut milk to thin it out.
- If the curry is too thin, simmer it for a few more minutes to reduce the liquid.
Food safety advice:
- Make sure the fish is cooked through before serving.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
- Inulukan fish curry is a traditional dish from the Philippines, particularly in the Bicol region.
Flavor profiles:
- Spicy, savory, and creamy
Serving suggestions:
- Serve hot with steamed rice and garnish with chopped cilantro or green onions.
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Region: Indonesian