Ikan Salai Masak Lemak
Ikan Salai Masak Lemak
Get this seafood recipe by Sherson Lian from Family Kitchen with Sherson
  • Difficulty Level Moderate
  • Technique Boiling
  • Preparation Time 10 minutes
  • Cooking Time 30 minutes
  • Yield 4 servings
  • 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 Chilli
  • 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
  • Oil
  1. On a heated wok, add in coconut husk, raw rice, cinnamon stick and cloves
  2. Blow torch the husk to assist the fire to set and place a steam rack over the wok
  3. 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
  4. Hot smoke the fish for approx. 15 minutes and set aside
  5. Brush the fish with some oil to achieve a nice shine.
  6. Blend turmeric, bird’s eye chilli with half cup of coconut milk
  7. Boil blended ingredients; add in coconut milk and pounded lemongrass with slow fire. Squeeze in 2 lime leaf, tamarind slice, and salt add it into the wok.
  8. Add in grilled Tilapia and let it sit for about 10 minutes
  9. 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.
  10. Lastly, add in calamansi juice and garnish

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