King Fish in Turmeric and Coconut Milk

This dish is very popular in our family. If not using king fish, we use a low-priced fish. The taste is just the same, but using king fish is much easier when eating. 😀

This dish uses the spice paste called ‘Sakurab’ which I have mentioned multiple times (for my old readers) that this comes from a root vegetable with the same family as the spring onions. The root vegetable used in this dish has stonger taste and smell compared to spring onions and they are have mostly the white part rather than the green. It is mixed with ginger and red chilis to finish the paste. Here’s how it looks:

This paste was made by my Aunt September last year (yeah, this paste has a long-life). She was one of my Aunts who was closest to our family. She made this especially for me. So you could say that this dish is quite special to me. We haven’t seen each other for seven years until last year. She passed away early this year. Like my Mom, she will always be special to me.

King Fish in Turmeric and Coconut Milk

Ingredients:

• 4 slices of king fish, cleaned and washed
• 1 cup coconut milk
• 1 cup coconut cream
• 1 1/2 tbsp of ‘sakurab/palapa’ paste
• 1 tomato, sliced
• 1 onion, sliced
• spring onions, for garnish
• salt, to taste

Instructions:

1. In a cooking pot, saute onions and tomatoes in medium heat. Add the ‘sakurab/palapa’ paste.
2. Add fish and coconut milk. Cook for 7 minutes.
3. Add coconut cream. Let it boil for a few minutes. Add salt to taste. Turn off the heat.
4. Add spring onions.
5. Serve with white rice.

Notes:

Canned coconut milk/cream can be used.

If using fresh grated coconut, follow these steps:

• Prepare 3 bowls and strainer.
• Bowl 1: put 2 cups of grated coconut and 1 cup water. Squeeze, squeeze, squeeze until you get a very beautiful coconut cream.
• Get Bowl 2, top with the strainer, pour the coconut cream and squeeze until the coconut is dry. Set aside. Take note to save the used grated coconut. (This is coconut cream – thicker one)
• Now, you have the used grated coconut. Go back to Bowl 1 and put the used grated coconut and add 1 cup water and again, squeeze, squeeze, squeeze…
• Get Bowl 3, top with the strainer, pour the coconut milk and squeeze until the coconut is dry. (This is coconut milk – the thinner one)
• Now, you can throw the used grated coconut. Clearly, you have the coconut cream and milk in separate bowls. Set them aside.

Palapa or Sakurab paste can be substituted:

You will need:

• ½ cup white part of spring onion, sliced
• ¼ cup chopped ginger
• 2-3 bird’s eye chili (or add more if you want screaming spicy)

Put the ingredients for palapa in a food processor and pulse for 1 or 2 seconds. (Not longer than that because you are not making it to a full paste-like spices.) You can also use mortar and pestle for this or you can put them in a ziplock bag and pound. Set aside until ready to use.

This dish is best paired with rice. I don’t know the right words to describe the dish except that this is so tasty and will always be a favorite of mine.

I hope you enjoy all enjoy this dish. Have a lovely weekend to all. 🙂

    

I am also sharing this flavorful dish at

Recipe of the Week | Happiness is Homemade | What’d You Do This Weekend? | Melt in Your Mouth Monday | Showcase Your Talent Thursday | Foodie Friends Friday | Foodie FriDIY | Kitchen Fun and Crafty Friday | Saucy Saturdays | Munching Mondays |

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