Fish and toasted coconut salad (Sambal Ikan Yu)

Fish and toasted coconut salad (Sambal Ikan Yu)

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spacious herbs and spices infuse this fish dish similar to the flavours of Malaysia.

The ingredient of Fish and toasted coconut salad (Sambal Ikan Yu)

  1. 3 medium red onions
  2. 125mls (1/2 cup) vegetable oil
  3. 500g boneless white fish fillets, cut into large pieces
  4. 1 tbsp cumin seeds
  5. 155g (1 3/4 cups) desiccated coconut
  6. 1 tsp salt
  7. 6 garlic cloves, finely chopped
  8. 1-2 tsp chilli powder
  9. 1/4 tsp ground turmeric
  10. 1 tsp freshly ring black pepper
  11. 1/2 cup open curry leaves or coriander leaves
  12. 1/2 lime, juiced
  13. Butter or mignonette lettuce leaves, washed, dried, to help

The instruction how to make Fish and toasted coconut salad (Sambal Ikan Yu)

  1. Cut 1 onion into thin rings. Heat wok more than high heat and increase be credited with 80mls (1/3 cup) of oil. grow 1/3 of the onion rings and cook for 3-5 minutes or until crisp and browned. Drain approaching paper towel and repeat with steadfast onion rings. Set aside.
  2. Bring a large saucepan of water to the boil over high heat. grow fish and return to the boil. Reduce heat to medium and simmer, uncovered, for 4-5 minutes or until just cooked. Use a slotted spoon to transfer fish to paper towel and set aside for 15 minutes to cool. Reserve 2 tablespoons of cooking liquid. Place fish in a medium bowl and finely flake.
  3. Heat wok exceeding medium heat and amass cumin seeds. Cook, stirring, for 30 seconds or until aromatic. separate from heat and transfer seeds to a mortar and pestle. in the manner of cool, pound seeds to a improper powder. Reheat wok more than low heat and increase be credited with coconut. Cook, stirring, for 2-3 minutes or until lightly toasted. sever from wok and set aside.
  4. Finely chop long-lasting onions and place in a bowl. Toss like 1/2 teaspoon of salt and set aside. Heat 2 tablespoons of oil in wok on top of higher than medium heat. mount up onion union and garlic. Cook, stirring, for 5 minutes or until onion softens. ensue fish and use a wok charn (a large, flat, shovel-shaped spoon) and large spoon to toss until competently combined. increase be credited with dome cumin seeds, chilli powder and turmeric and cook, breaking happening the join up when spoons to prevent lumps forming, for 5 minutes or until mix has a flakey appearance.
  5. go to toasted coconut to fish mixture in wok and season subsequently permanent salt and the pepper. Toss to combine, adding reserved cooking liquid if fusion appears too dry. Remove from heat and toss through onion rings, curry leaves and lime juice. assistance doting or chilly frosty in lettuce leaves.

Nutritions of Fish and toasted coconut salad (Sambal Ikan Yu)

calories: 329.103 calories
fatContent: 29 grams fat
saturatedFatContent: 12 grams saturated fat
carbohydrateContent: 4 grams carbohydrates
sugarContent: 3 grams sugar
fibreContent:
proteinContent: 12 grams protein
cholesterolContent: 34 milligrams cholesterol
sodiumContent: 339.99 milligrams sodium

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