Smoked Fish Mangut, Smoked Fish Cooked in Spiced Coconut Milk

Written by on June 14, 2012 in Java Culinary with 0 Comments

Smoked Fish Mangut, Smoked Fish Cooked in Spiced Coconut Milk


Mangut Ikan Asap
- Java Style Smoked Fish Cooked in Spiced Coconut Milk -
454 grams (1 lb) smoked fish
1 1/2 cups tofu cubes about 2.5×2.5×1 cms (1x1x0.4 inches)
1 1/2 cups tempe/tempeh cubes about 2.5×2.5×1 cms (1x1x0.4 inches)
1 medium English cucumber (timun krai), angle cut

Mangut spices to grind:
1-2 tbsps ground long red cayenne peppers (I usually grind fresh long red peppers once a while, put in a jar, and store in the freezer)
3 toasted candlenuts
2.5 centimeters (1 inches) long kencur, peeled (or can be substituted for 1 teaspoon kencur powder)
4 shallots (in Indonesia, you might need 6 shallots)
3 cloves garlic
1 tsp terasi (dried shrimp paste)

Other Ingredients:
3 centimeters (1.2 inches) long galangal, bruised
3 Indonesian bay (salam) leaves
1 L (1 quart) medium thick coconut milk*
seasalt to season
6 bilimbis (Indonesian: belimbing sayur), angle cut with 1 centimeter (0.4 inch) thickness
5 green chilies, angle cut
10 bird eyes chilies
extra virgin olive or coconut oil

1. Broil smoked fish before using in the recipe about 5 minutes. Flip the fish and broil for another 5 minutes.  Cut into 3 pieces for each whole.

2. In a skillet, heat the cooking oil at medium-high. Add galangal, salam leaves, and ground spices. Stir fry until fragrant.

3. Add coconut milk, tofu and tempe.  Season with seasalt.  Cook until spices absorb.

4. Add bilimbi, English cucumber, green chilies and smoked fish pieces. Bring to a boil and cook until cucumbers are wilted. Toss bird eye chilies in and remove from heat. Serve with warmed rice.

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