Ikan kachang (fish with peanut sauce)

Yield: 4 Servings

Measure Ingredient
2 larges Fish steaks
\N \N Lemon juice
\N \N Salt
\N \N Black pepper
\N \N Oil for frying
2 tablespoons Light soya sauce
2 tablespoons Peanut sauce (see below)
½ cup Thick coconut milk
1 tablespoon Tamarind liquid or vinegar
1 tablespoon Chopped fresh coriander
\N \N Leaves
6 tablespoons Peanut butter (crunchy)
1 cup Water
¾ teaspoon Palm sugar or substitute
2 tablespoons Dark soy sauce
\N \N Lemon juice to taste
½ teaspoon Shrimp paste
\N \N Coconut milk or water for thinning
\N 5 minutes. Serve with rice.


Wash fish, rub all over with lemon juice and season generously with salt and pepper. Let stand 15 minutes. Heat oil and fry fish steaks (well dried on paper towels) until brown on both sides. Pour off all but a tablespoon of the oil, add remaining ingredients mixed together, except the fresh coriander. Spoon over the fish. Sprinkle with coriander, cover and simmer FAST PEANUT SAUCE

Put peanut butter in a saucepan and stir over gentle heat until mixed.

Remove from heat and add all the other ingredients. It will be necessary to ass some coconut milk or water to make the paste a thick, pouring consistency. After doing so, check seasonings and add more salt and lemon juice if needed.


Imran C.

Posted to EAT-L Digest 15 November 96 Date: Sat, 16 Nov 1996 15:56:09 +1000 From: "I. Chaudhary" <imranc@...>

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