Coconut Milk Smoked Fish Recipe

Ingredients

Smoked fish - 5 fish
Tofu skin - 5 pieces
Shallots, thinly sliced - 10 grains
Large red chilies, sliced oblique - 3 pieces
Green chilies, sliced oblique - 5 pieces
Whole cayenne pepper - 10 pieces
Bay leaf - 2 pieces
Citrus leaves - 4 pieces
Lemongrass, bruised - 1 stick
Tomato, chopped - 1 piece
Tauco - 1 tbsp
Brown sugar, comb - 1/2 tbsp
Coconut milk - 1 liter
Salt - 1 tsp
Cooking oil for frying - 3 tbsp
Ground spices:
Garlic - 4 cloves
Candlenut, roasted - 2 grains
Kencur - 2 cm
Turmeric - 1 cm
See Mother's Recipe Version

Plans

Heat the oil, saute the sliced red onion until wilted.
Add ground spices, red chilies, green chilies, bay leaves, lime leaves, galangal, lemongrass, tomatoes, tauco, and brown sugar. Saute until fragrant and cooked.
Pour in the coconut milk, stir until it boils and the gravy thickens.
Add smoked fish. Stir well.
Add cayenne pepper and salt. Stir well and cook until the sauce absorbs into the fish. Correction taste. Lift.
Ready to be served.
1. The smoked fish used in this recipe is stingray. You can also use other smoked fish according to taste, such as tuna, mackerel, and other types.

Can smoked fish be eaten right away?

Besides being able to be consumed directly, smoked fish can also be processed into various delicious and appetizing dishes. Although processed smoked fish have been sold in the market and are not difficult to find, there is nothing wrong if you want to make it yourself at home.

Mention the first step that must be done in making smoked fish?

Choose fish of all kinds. Illustration of ready-to-cook smoked fish in the market. ( 2. Prepare the charcoal. Prepare the charcoal in the stove. 3. Make holes in the fish head. When the iron rack and stove are in place, prepare a thick cloth or mat to cover the rack. Fan the fish occasionally. Heat the vegetable oil.

What fish does smoked fish come from?

Smoked fish is fish that is preserved by smoking. Salmon is usually smoked to make lox, and some fish species such as milkfish, herring, mackerel, tuna, mackerel, and cork are also commonly smoked hot.

What spices? Finely ground 8 grains of red onion. 6 cloves of garlic. 3 hazelnuts, roasted. 2 tbsp coriander, roasted. 5 red chilies. 10 pieces of red chili. 3 cm kencur.