Tilapia Fish Pangek Recipe

Pangek is a typical Minang cooking technique, namely by thickening the spice mixture first before adding the main ingredients. Long ago, the dish of pangek was also characterized by being cooked in a clay pot on a wood stove. Not only fish, almost all ingredients can be cooked pangek. Such as pangek talua fish (fish eggs), pangek ayam/itiak lado mudo (chicken/duck green chili), and pangek cubadak (vegetable jackfruit).

Ingredients

• Tilapia - 2 tails
• Lime, squeeze the water - 1 grain
• Salt - 1 tbsp
• Ground spices:
• Garlic - 3 cloves
• Shallots - 6 grains
• Curly red chili - 12 pieces
• Candlenut, roasted - 2 pieces
• Turmeric - 2 cm
• Ginger - 1 cm
• Galangal - 2 cm
• Other:
• Medium coconut milk - 400 ml
• Long beans, chopped - 5 pieces
• Whole cayenne pepper - 5 pieces
• Turmeric leaves - 1 sheet
• Citrus leaves - 2 pieces
• Lemongrass, bruised - 2 sticks
• Kandis acid - 1 piece
• Salt - 1 tsp
• Sugar - 1/2 tsp
• Buy ingredients and cooking utensils

Plans

• Clean the tilapia. Sprinkle with lime juice and salt until smooth. Leave it for 15 minutes. Rinse again until clean. Set aside.
• In a saucepan, boil coconut milk with ground spices, turmeric leaves, lime leaves, lemon grass, and kandis acid. Cook until boiling, stirring occasionally so that the coconut milk does not break.
• After the unpleasant smell of the spices subsides, add the fish. Cook until boiling, stirring occasionally.
• Just before it's cooked, add the whole long beans and cayenne pepper. Cook until thickened and all ingredients are cooked. Correction taste. Lift.
• Ready to be served.
• When stirring the gravy, make sure to stir gently so that the fish doesn't crumble.

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