Fish with Satay Sauce / Ikan Masak Kuah Satay

Fish with Satay Sauce / Ikan Masak Kuah Satay

This dish - Fish with Satay Sauce / Ikan Masak Kuah Satay was one of my Mom’s favorite dish. Usually we made it with Black Pomfret but you can make it with any fish that you like.

In this video, I cut the fish in 3 sections because I wanted it to cook faster and it looked nicer when I took the photographs. You can leave it whole; fry it and place it on a plate and then pour the satay sauce on top of the fish before serving

Fish with Satay Sauce / Ikan Masak Kuah Satay

RECIPE

ENGLISH VERSION

0:00 Title – Malaysian Food – Fish with Satay Sauce / Ikan Masak Kuah Satay

0:06 Ingredients

1 whole fish such as Black Pomfret – rub with ground turmeric and some salt. Leave for about 15 minutes

1 cup of thick coconut milk

1/3 cup of tamarind juice

4 tablespoons of sugar

2 sticks of lemon grass – bruised

2 cm of galangel – bruised

1/3 cup of oil

3 tablespoons sugar

Salt according to taste

Note*** The oil for deep frying the fish can be reused to make the sauce. Drain the oil but leave 1/3 cup in the wok

Blend these ingredients until fine:

5 tablespoons of chili paste

10 shallots

5 garlic

1:01 Directions

1.     Deep fry the fish until golden brown. Drain and put aside

2.     Heat about 1/3 cup of oil, sauté the bruised lemon grass and the galangal until fragrant

3.     Add in the blended ingredients and fry until the oil appears on the surface

4.     Add in the tamarind juice and the thick coconut milk

5.     Let simmer over medium heat

6.     Add in the ground peanuts and stir well

7.     Season the sauce with sugar and salt

8.     Add in the fish and coat evenly with the sauce. Alternatively if you leave the fish whole, pour the sauce over the fish before serving