Cooking Recipes: Masak Lemak Ikan Salai
10:22 PM
Ingredients
- 1 large tilapia fish (gutted and cleaned)
- 1 coconut husk
- 1 cup rice
- 1 cinnamon stick
- 3 cloves
- 1½ tablespoons turmeric powder
- 1½ teaspoons salt
- 6cm fresh turmeric
- 10 bird’s eye chili
- 2 cups coconut milk (freshly squeezed)
- 3 lemongrass
- 3 kaffir lime leaf
- 1 asam keping / tamarind slice
- 1 red chilli
- 10 grams coriander leaves
- 1 spring onion
- 4 calamansi juice
Method
- On a heated wok, add in coconut husk, raw rice, cinnamon stick and cloves.
- Blow torch the husk to assist the fire to set and place a steam rack over the wok.
- Half the fish and marinate the fish with turmeric powder and salt. Place it on top of the steam rack and cover the wok with a lid.
- Hot smoke the fish for approx. 15 minutes and set aside.
- Brush the fish with some oil to achieve a nice shine.
- Blend turmeric, bird’s eye chilli with half cup of coconut milk.
- Boil blended ingredients; add in coconut milk and pounded lemongrass with slow fire. Squeeze in 2 nos lime leaf, tamarind slice, and salt add it into the wok.
- Add in grilled Tilapia and let it sit for about 10 minutes.
- On a bowl of ice water, add in sliced red chilli, coriander leaves and sliced kaffir lime leaves and sliced spring onions to keep it fresh as garnish.
- Lastly, add in calamansi juice and garnish.
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