Oh my goodness, I am so excited to share this incredible recipe with all of you! It's a classic dish that's been passed down from generation to generation, and now it's finally making its way onto the pages of the internet. I'm talking about the delicious Ikan Kerisi Masak Lemak, better known as fish cooked in coconut milk.
Fresh Ingredients
First, we'll need to gather all of the fresh ingredients. You'll need some delicious and juicy Kerisi fish, which you can get from your local fish market. You'll also need a big can of creamy coconut milk, a few fresh lime leaves, lemongrass, and some fiery red chili peppers for that spicy kick. Don't forget to grab a few sprigs of fresh coriander for garnishing the dish.
Cooking Instructions
Now, let's get started with the cooking process. First, heat up a pot of oil and fry the fish until it's golden brown. Once it's cooked, remove from the pot and set aside on a plate. In the same pot, add in the sliced onions, garlic, and ginger to stir fry until fragrant. Add in the fresh chili peppers, lime leaves, and lemongrass, then stir for a few more minutes.
Next, pour in the creamy coconut milk and bring it to a gentle simmer. Add in a teaspoon of salt and pepper and stir well. Let the mixture simmer gently for about 3-4 minutes before adding in the cooked fish. Let everything simmer together for another 10-15 minutes on low heat, stirring occasionally to prevent sticking.
Asam Pedas Ikan Kembung
If you're feeling adventurous and want to try out another classic recipe, then you should definitely try out Asam Pedas Ikan Kembung. This dish is a signature Malaysian cuisine, and it's a favorite of mine.
Ingredients
- 1 pound of fresh Kembung fish
- 2 cups of water
- 2 tablespoons of tamarind paste
- 1 large onion, sliced
- 3 cloves of garlic, chopped finely
- 2 red chili peppers, sliced
- 3-4 pieces of torch ginger flower (bunga kantan)
- 1 sprig of lemongrass, bruised
- Salt and sugar to taste
Instructions
Heat up a pot of oil and fry the fish until it's crispy on the outside. Remove and set aside. In the same pot, add in the sliced onions, garlic, ginger, and chili peppers. Stir fry until fragrant. Add in the bunga kantan and lemongrass, and stir for a few more minutes. Pour in the water, tamarind paste, salt, and sugar, then let it come to a boil. Add in the fried fish and let everything simmer together for about 10-15 minutes until the flavors have melded together nicely.
There you have it, two classic Malaysian dishes that are sure to satisfy any craving for a flavorful and spicy meal. Enjoy!
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