Recipes - Indonesian

Grilled Fish with Candle Nut Sauce
Grilled Fish with Candle Nut Sauce


Grilled Fish Recipe - Golden brown grilled fish drizzled with candle nut sauce. Experiencing Indonesia is as easy as a shopping trip to your local fishmonger with this authentic fish dish! 
Cooking Time: < 15mins
Serves:3 to 4
Total time: 30mins - 60mins
Course: Main
Cook Method: Pan-Fry
Cuisine: Indonesian









Ingredients:

4 (110g each) fish fillets with skin on or thick fleshed fish fillets
½ tsp salt
½ tsp pepper
2 limes (sliced)

Candle nut sauce

30ml cooking oil
250g red capsicum (deseeded and diced)
50g candle nuts (Kemiri nuts; crushed)
5g Valcom Kaffir Lime Leaves
3 chilli peppers (deseeded and halved (add more if desired)
2 stalks lemongrass (bruised and finely chopped)
2cm galangal (finely chopped)
80g shallots (finely chopped)
2 tomatoes (deseeded and diced)
100ml TCC Coconut Milk
10ml ABC Sweet Soy Sauce (Kecap Manis)




Steps:
  1. In a fry pan, heat 15ml of cooking oil over high heat and stir-fry for 3 mins the capsicum, lime leaves, chilli, lemon grass, galangal, shallot, chilli peppers and tomato.
  2. Reduce heat and add in coconut milk, sweet soy sauce and lime juice and simmer for 10 mins so that the sauce thickens.
  3. Season the fish fillets with salt and pepper and fry for 8 mins, turning once.
  4. Serve the fried haddock drizzled with 2 large spoon fulls of hot candle nut sauce and sliced lime on the side.

Tip: Candle nuts (or Kemiri nuts) have a similar flavour, texture and oil content to Macadamia nuts. This versatile nut has various uses, but when used in cooking, has a thickening effect on sauces.


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Grilled Fish with Candle Nut Sauce

Grilled Fish with Candle Nut Sauce

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Grilled Fish Recipe - Golden brown grilled fish drizzled with candle nut sauce. Experiencing Indonesia is as easy as a shopping trip to your local fishmonger with this authentic fish dish! 

Cooking Time: < 15mins
Serves: 3 to 4
Total time: 30mins - 60mins
Course: Main
Cook Method: Pan-Fry
Cuisine: Indonesian
Ingredients

4 (110g each) fish fillets with skin on or thick fleshed fish fillets
½ tsp salt
½ tsp pepper
2 limes (sliced)

Candle nut sauce

30ml cooking oil
250g red capsicum (deseeded and diced)
50g candle nuts (Kemiri nuts; crushed)
5g Valcom Kaffir Lime Leaves
3 chilli peppers (deseeded and halved (add more if desired)
2 stalks lemongrass (bruised and finely chopped)
2cm galangal (finely chopped)
80g shallots (finely chopped)
2 tomatoes (deseeded and diced)
100ml TCC Coconut Milk
10ml ABC Sweet Soy Sauce (Kecap Manis)

Instructions
  1. In a fry pan, heat 15ml of cooking oil over high heat and stir-fry for 3 mins the capsicum, lime leaves, chilli, lemon grass, galangal, shallot, chilli peppers and tomato.
  2. Reduce heat and add in coconut milk, sweet soy sauce and lime juice and simmer for 10 mins so that the sauce thickens.
  3. Season the fish fillets with salt and pepper and fry for 8 mins, turning once.
  4. Serve the fried haddock drizzled with 2 large spoon fulls of hot candle nut sauce and sliced lime on the side.

Tip: Candle nuts (or Kemiri nuts) have a similar flavour, texture and oil content to Macadamia nuts. This versatile nut has various uses, but when used in cooking, has a thickening effect on sauces.

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