Archive for the ‘seafood’ Category

Grilled Fish in Spicy Coconut Milk

Tuesday, August 14th, 2007


what will you end up with when you combine:
fresh fish
spiced coconut milk
fiery coconut shells


(Err, I certainly have never been there. But, trust me, this dish wont disapoint you :-) )

Cooking food directly on top of fire may be one the oldest trick on earth. A great respect is owed to those neanderthals. Our great great grandmas and grandpas seems to have gone enough evolution when it comes to discovering ways of cooking. I Guess, we’ve figured out where all these good genes –in terms of cooking– are coming from ;-p.

People cook on top of fire using various methods. Some use woods, hot stones, or charcoals. We, in Indonesia, have long inherited a unique way to prepare our food using this fiery technique. We use burnt coconut shells. It creates a distinct wonderful smell that is so inviting; one helping is certainly will never be enough.




4 medium-sized fish
400 gram thick coconut milk
5 shallots
3 cloves of garlic
1 cm turmeric
1 cm ginger
1 cm Galingale
2 1/2 tbs ground fresh chili
lemon juice (from 1 lemon)

- Blend all the spices and run it through the food processor (or grind it manually)
- Clean up the fish, drench them in the lemon juice.
- Mix the spice with the coconut milk. Make sure it is thick enough. If not, let it cook for awhile (at least until it thickens). Add salt to taste.
- Burn all the coconut shells. Your fire is ready when all the coconut shells is just about to turn into ashes. Fan the fire every time it dims.
- Put the fish on top of the fire. Carefully placed the spiced coconut milk over the fish. When it is about to dry up, flip the fish and burn the other side.
-Continue to sauce the other side of the fish with the spiced coconut milk. Keep doing this until no coconut milk is left.

Take a bite! How do you feel?
Me? I am entering heaven already ! :-)