Spicy Fish Stew with Coconut Milk and Basil
Ingredients
- 6 fresh pindang salem fish
- 4 fresh tomatoes
- 3 shallots
- 2 garlic cloves
- Basil leaves, as needed
- Salt, as needed
- Sugar, as needed
- Seasoning (e.g., MSG), as needed
- 75 ml coconut milk
- Water, as needed
- 1 cm galangal
- 1 cm lemongrass stalk
- 2 bay leaves (optional)
- Bird's eye chilies, to taste
- Red chilies (optional)
Preparation
Clean and fry the pindang fish in oil until half-cooked or fully done if preferred, then drain.
Sauté the spices except coconut milk, water, fish, and basil with oil until fragrant and wilted.
Add water and coconut milk, adjust quantities for desired broth amount, then add salt, sugar, and seasoning, and stir until well mixed.
Add the fried fish and stir, then add basil and serve when ready.
Tips
Adjust the amount of water and coconut milk to make more or less broth.
Red chilies are optional and can be omitted.
Fry the fish until fully cooked if you prefer a drier texture.
