How to cook Indonesian Lemongrass Tamarind Fish
- 2 pounds Patin Fish (Silver Catfish)*, cleaned and cut into steaks
- 4 stalks lemongrass, bruised
- 2 tablespoons tamarind juice
- 4 candlenuts (substitute: cashews, almonds or hazel nuts), chopped
- Piece of fresh turmeric, chopped or 1 teaspoon turmeric powder
- Piece of fresh galangal** or 1/2 teaspoon galangal powder
- 4 red chillies, chopped
- 1 onion, chopped
- 4 cloves garlic, chopped
- Chopped spring onion, for garnish (optional)
- Grind the nuts, turmeric, galangal, chillies, onion and garlic.
- Bring this to the boil with 1 1/2 cup water, the tamarind juice and lemongrass and simmer for 10 minutes.
- Add the fish and simmer for another 10 minutes, turn the fish after 5 minutes.
- Serve the Indonesian Lemongrass Tamarind Fish on a bed of steamed rice, with the sauce poured over the fish, garnish with chopped spring onion.
The Indonesian Lemongrass Tamarind Fish recipe very easy to prepare and so good! This recipe is from Sumatra (an island in western Indonesia). The original name of the Lemongrass Tamarind Fish dish is Arsin Ikan Mas
(Silver Catfish) is a kind of freshwater fish that lives in river.
**Melissa’s Galanga Root is best known as Laotian, Thai or Siamese ginger. Galangal is called khaa in Thailand and is not the same as ginger. However, the cooking process for this Thai food ingredient is the same as that for cooking ginger. Galangal has a distinct peppery flavour and is used in curry pastes, stir fried dishes and soups. Some grocery stores also stock dried galangal, but you should always use fresh galangal if available.
This recipe for Indonesian Lemongrass Tamarind Fish serves/makes: 6
The Indonesian Lemongrass Tamarind Fish recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Catfish
Preparation Method: Poached/Simmered