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Ingredients
- Serves 2-4 people
20 g Turmeric
10 g Cayenne pepper
50 g Shallots
30 g Garlic
30 g Candlenut
40 g Ginger, peeled
10 g Galangal
50 g lemongrass
30 g Kencur
10 g Coriander Powder
30 g Lemongrass, smashed and tied in a knot
3 Bay Leaves
3 Lime Leaves
300 g Thick Coconut Milk
7 g Salt
20 g Sugar
20 g Chicken Powder
5 g White Pepper Powder
7 g MSG
500 ml Water
1 kg Fish, any fish
7 g Salt
1 Lime
500 ml Cooking Oil
50 g Fried Shallots
20 g Leek
Mangut Ikan
Mangut Ikan or Dazed Catfish is part of traditional Javanese cuisine and can be found in Indonesian cities on the north coast such as Semarang. This dish consists of coconut milk soup infused with a wide variety of local spices commonly found in Indonesian kitchens like turmeric, candlenuts and galangal. The rempah or spice mix is fried first to release its fragrance before the creamy coconut milk and fried fish is added for a delightfully gravy-rich dish with a distinctive smoky aroma.
- Easy
- 60 min
- 15 min
- 15 min
- 2 steps
- 26 Ingredients
- Easy
- 2 steps
- 26 Ingredients
- 60 min
- 15 min
- 15 min
Instructions
-
Marinate fish
- Marinate the fish with salt and lime. Let it sit in the chiller for 1 hour.
- After 1 hour, in a hot pan with oil, fry the fish until golden brown.
- Remove and set aside.
-
Fry mangut ikan
- In a blender, add turmeric, red chilies, curly red chilies, shallots, garlic, candlenut, ginger, galangal, kencur and coriander. Blend into a smooth paste.
- In a medium saucepan, add 150ml of oil. Over medium heat, sauté lemongrass, bay leaves, lime leaves and blended spice paste until cooked and fragrant with oils released.
- After the spices are cooked, add water, salt, sugar, chicken powder, MSG, pepper and stir well.
- Bring it to a boil.
- Once it comes to a boil, add thick coconut milk and stir well.
- Add the fried fish and simmer till the sauce thickens.
- For a spicier version, add some whole cayenne pepper.
Garnish and Serve!
Garnish with spring onions and leek on the top and serve.
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Ingredients
- Serves 2-4 people
-
20 g Turmeric
10 g Cayenne pepper
50 g Shallots
30 g Garlic
30 g Candlenut
40 g Ginger, peeled
10 g Galangal
50 g lemongrass
30 g Kencur
10 g Coriander Powder
30 g Lemongrass, smashed and tied in a knot
3 Bay Leaves
3 Lime Leaves
300 g Thick Coconut Milk
7 g Salt
20 g Sugar
20 g Chicken Powder
5 g White Pepper Powder
7 g MSG
500 ml Water
1 kg Fish, any fish
7 g Salt
1 Lime
500 ml Cooking Oil
50 g Fried Shallots
20 g Leek
Nutrition
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