Malaysian Fish Curry

I just realise that I haven't been posting a lot about preparing food with fish. Actually I have a very good fish curry recipe that I haven't posted here, i.e. Malaysian Fish Curry. I have eaten this fish curry few years ago on a plane flying to Jakarta. Since then I was searching to find the exact recipe but without success.

Until someday my hubby bought me "Wok Cooking Book" which has the recipe of this fish curry. When I tried to make it, it tasted exactly the same as I've eaten on that plane. You can imagine how happy and satisfied I was at that time. And since then this dish became our favorite fish dish, served with steamy rice... :p

Malaysian Fish Curry
(source: Wok Kookboek)

Ingredients:
Paste:
4 cm ginger
3 red chillies (1 teaspoon sambal ulek)
1/2 onion
2 cloves garlic
1 stick lemon grass
1 teaspoon terasi/shrimp paste (can be deleted)
2 tablespoon oil

1/2 tablespoon curry powder
125 ml coconut milk
1/2 tablespoon tamarind water
1/2 tablespoon kecap manis (dark sweet soy sauce)
125 ml water
1 teaspoon chicken broth powder
250 gr fish fillet
1 tomato
1 tablespoon lime juice


Directions:
1. Use the blender to blend the paste ingredients until smooth.

2. Stir fry the paste for about 3 minutes, then add with curry powder. Stir well.

3. Add the coconut milk, tamarind water, kecap manis, chicken broth and water in the pan. Lower the heat and continue to simmer for another 5 minutes.

4. Add in the fish, slices tomato and lime juice, continue to cook until the fish done.

Otak otak berselimut // Wrapped Fish Cake

This Indonesian delicious snack is traditionally wrapped using banana leaves. In case you don't have banana leaves or perhaps it is too expensive, this fish cake can be wrapped using spring roll wrappers. Another version of classic spring roll with vegetables, and to be dip in the spicy peanut sauce.

Source: Sedap Sekejap (Indonesian cookbook magazine)

Fish Cake:
250 gr fish fillet
1/2 teaspoon salt
6 red onions
85 ml water
125 gr tapioca flour

20 spring roll wrappers

Peanut sauce:
50 gr fried peanuts
5 red chillies
1/2 teasp salt
1 teasp sugar
1 tablespoon vinegar
50 ml water

Directions:

Fish cake:
1. Make first the fish paste by blending all ingredients in a blender.
If you use frozen fish, make sure you defrost the fish first before blending and reduce the amount of water.

2. Take 2 teaspoons fish paste each for one wrapper.

3. Deep fry the fish cake in hot oil until golden brown.

4. Serve it while hot accompanied with peanut sauce.

Peanut sauce:
1. Grind the peanuts and chillies finely.
2. Boil the water and the rest of ingredients until all dissolved.

Fish In Green Curry Sauce

As I said before in my posting about green curry that I'd post a recipe using this paste. I love fish and seafood and I always have them in the freezer, so adding fish in the curry sauce would be great to accompany my hot steamy rice. It's very simple yet delicious dish, perfect to make when you have unexpected guests.

Ingredients:
350 gr fish fillet
2-3 eatsps green curry paste
100 gr green beans
salt & peper for seasoning
1 teasp stock powder (optional)
250 ml coconut milk


Directions:
1. Heat the oil in the pan. Stir fry the green curry paste in hot oil until fragrant.

2. Add with cut green beans, stir fry until the beans half-soft, add liquid / water if it's too dry.

3. Pour the coconut milk in the pan, season and add stock powder, leave to boil.

4. Add the fish in the pan, cover the sauce to coat. Lower the heat and simmer until the fish done. Remove and ready to serve.

Fish Stew

This quick, economical and satisfying fish dish will please any fish lover for lunch or a light supper. We consume this dish usually in winter or when it's cold and rainy. This time I didn't use parsley but replaced it with chopped celery.

Ingredients:
6 tbsps olive oil
2 large onions, sliced
120 grams mushrooms, sliced
450 grams canned tomatoes
pinch dried thyme
pinch salt and pepper
430 ml water
900 grams white fish fillets, skinned
140 ml white wine (can be deleted)
2 tbsps chopped parsley
Directions:
1. Heat the oil and add onions. Cook until beginning to look translucent.
2. Add the mushrooms and tomatoes and bring to boil.
3. Add thyme, salt, pepper and water, simmer for about 30 minutes.
4. Add the fish and wine (is using) and cook until the fish flakes easily, about 15 minutes. Stir in parsely.
5. Serve with a piece of toasted French bread.

Recipe adapted from Fish & Seafood Cooking book.