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Name: Sabuko Fish
Total time: 45 min
Yield: Serves 4
Cuisine: Indonesia
Ingredients: 800 g Sabuko fish (or firm white fish); 2 tbsp Tamarind paste; 3 tbsp Fish sauce; 5 Red chilies, sliced; 3 cloves Garlic, minced; 2 Shallots, sliced; 1 stalk Lemongrass, bruised; 2 cm Galangal, sliced; 200 ml Coconut milk; 2 tbsp Palm oil; 1 tbsp Sugar; to taste Salt; to taste Fresh cilantro, chopped (for garnish)

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Indonesia45 minServes 4cooked before

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

seafoodfruitspice & saucevegetableother

Method

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