Sabuko Fish

Ikan Sabuko

Ingredients13

• Sabuko fish (or firm white fish)800 g
• Tamarind paste2 tbsp
• Fish sauce3 tbsp
• Red chilies, sliced5
• Garlic, minced3 cloves
• Shallots, sliced2
• Lemongrass, bruised1 stalk
• Galangal, sliced2 cm
• Coconut milk200 ml
• Palm oil2 tbsp
• Sugar1 tbsp
• Saltto taste
• Fresh cilantro, chopped (for garnish)to taste

Method

1. Clean the fish, remove scales and innards, then make diagonal slits on each side; pat dry and lightly salt the fish.
2. In a bowl, rub the fish with tamarind paste and let it rest for 10 minutes.
3. Heat palm oil in a large skillet over medium heat; sauté garlic, shallots, lemongrass, and galangal until fragrant.
4. Add sliced chilies, fish sauce, and sugar; stir for 1 minute then pour in 200 ml water and bring to a gentle boil.
5. Place the fish in the sauce, cover, and simmer for about 10 minutes until the flesh is cooked through.
6. Stir in the coconut milk, adjust seasoning with salt if needed, and cook uncovered for another 5 minutes to meld flavors.
7. Transfer to a serving platter, drizzle the sauce over the fish, garnish with chopped cilantro, and serve hot with steamed rice.