Ingredients

  • Serves 2-4 people
  • 1 kg Catfish

    150 ml Coconut Milk

    300 ml Water

    4 pcs Curly Green Chilies, cut to desired size

    3 pcs Red Chilies, cut to desired size

    15 pcs Red Chili Peppers

    20 g Galangal, smashed

    2 Bay Leaves

    3 Lime Leaves

    1 liter Cooking Oil

    15 g Fried Onions

    1 Whole Lime

    7 g Salt

     

  • Ground spices:

    30 g Shallots

    28 g Garlic

    15 g Red Cayenne Pepper

    100 g Big Red Chilies

    15 g Turmeric

    20 g Galangal

    5 g Shrimp Paste, toasted

    10 g Dried Shrimp, toasted

    3 g Salt

    12 g Chicken Powder

    8 g Sugar

    3 g White Pepper Powder

    100ml Oil

     

  • Optional:

    2 Green Tomatoes, cut to desired size 

    1 Red Tomato, cut to desired size

Kotokan Ikan
Recipe Courtesy of
Asian Food Network

Kotokan Ikan

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Spice up your dinner table with this fiery fish dish. Originating from Indonesia, Kotokan Ikan consists of fried fish served in a creamy spice-rich gravy. You’re guaranteed a burst of flavor with every mouthful!
  • Easy
  • 60 min
  • 30 min
  • 15 min
  • 2 steps
  • 28 Ingredients
  • Easy
  • 2 steps
  • 28 Ingredients
  • 60 min
  • 30 min
  • 15 min

Instructions

  1. Marinate fish

    • Marinate the fish with lime and salt. Let it sit for about 15 minutes.
    • In a frying pan with preheated oil, fry the fish until it’s cook or golden brown. Remove and set aside. (If you use smoked fish or grilled fish, you don't need to fry it)


  2. Cook fish in chilli paste

    • In a blender, add shallots, garlic, cayenne pepper, large red chilies, turmeric, galangal, shrimp paste and dried shrimp. Blend till smooth.
    • In a pan with about 100ml oil, sauté the blended paste until cooked and fragrant with oils separated.
    • Add bay leaves, lime leaves and galangal. Sauté well.
    • Once cooked, add coconut milk and water. Stir until blended and bring it to a boil.
    • Add salt, sugar, chicken powder and pepper. Stir well.
    • Add the fried fish, green chilies, red chilies, green and red tomatoes. 
    • Remove once the tomatoes and chilies have wilted. Set aside
    Cook fish in chilli paste


Plate and Serve!

Garnish with fried onions and serve hot.

Plate and Serve!
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    Ingredients
    • Serves 2-4 people
    • 1 kg Catfish

      150 ml Coconut Milk

      300 ml Water

      4 pcs Curly Green Chilies, cut to desired size

      3 pcs Red Chilies, cut to desired size

      15 pcs Red Chili Peppers

      20 g Galangal, smashed

      2 Bay Leaves

      3 Lime Leaves

      1 liter Cooking Oil

      15 g Fried Onions

      1 Whole Lime

      7 g Salt

       

    • Ground spices:

      30 g Shallots

      28 g Garlic

      15 g Red Cayenne Pepper

      100 g Big Red Chilies

      15 g Turmeric

      20 g Galangal

      5 g Shrimp Paste, toasted

      10 g Dried Shrimp, toasted

      3 g Salt

      12 g Chicken Powder

      8 g Sugar

      3 g White Pepper Powder

      100ml Oil

       

    • Optional:

      2 Green Tomatoes, cut to desired size 

      1 Red Tomato, cut to desired size

    Nutrition
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