Ingredients with Measurements:
- 500g pekasam fish
- 2 cups coconut milk
- 1 onion, sliced
- 3 cloves garlic, minced
- 2 red chili peppers, sliced
- 1 tablespoon tamarind paste
- 1 tablespoon palm sugar
- 1 teaspoon salt
- 1 tablespoon oil
Special equipment needed: None
Step-by-step instructions:
a. Rinse the pekasam fish and pat dry with paper towels.
b. In a pan, heat the oil over medium heat. Add the onion, garlic, and chili peppers. Sauté until fragrant.
c. Add the tamarind paste, palm sugar, and salt. Stir until the sugar has dissolved.
d. Add the coconut milk and bring to a boil.
e. Add the pekasam fish and reduce the heat to low. Simmer for 15-20 minutes or until the fish is cooked through.
f. Serve hot with steamed rice.
10 minutes preparation time, 20 minutes cooking time
5. Temperature: Medium heat for sautéing, low heat for simmering
Serving size: 4 servings
Nutritional information:
- Calories: 380
- Fat: 26g
- Carbohydrates: 10g
- Protein: 28g
Substitutions for ingredients:
- Pekasam fish can be substituted with any firm white fish.
- Tamarind paste can be substituted with lime juice.
- Palm sugar can be substituted with brown sugar.
Variations:
- Add vegetables such as eggplant or okra.
- Use different types of chili peppers for varying levels of spiciness.
Tips and tricks:
- Be careful not to overcook the fish, as it can become tough and dry.
- Adjust the amount of chili peppers to your desired level of spiciness.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pan over low heat until heated through.
Presentation ideas:
- Serve in a bowl with steamed rice and garnish with fresh herbs.
Garnishes:
- Fresh cilantro or basil leaves.
Pairings:
- Serve with a side of stir-fried vegetables or a simple salad.
Suggested side dishes:
- Steamed rice, stir-fried vegetables, or a simple salad.
Troubleshooting advice:
- If the coconut milk separates, simply stir it back together.
Food safety advice:
- Make sure the fish is cooked through before serving.
Food history:
- Pekasam is a traditional Malaysian dish made by fermenting fish in salt for several days.
Flavor profiles:
- Salty, sour, sweet, and spicy.
Serving suggestions:
- Serve hot with steamed rice.
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Region: Malaysian