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
Recipe Courtesy of
Asian Food Network

Mangut Ikan

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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

  1. 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.


  2. 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.
    Fry mangut ikan


Garnish and Serve!

Garnish with spring onions and leek on the top and serve.

Garnish 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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