Spicy Coconut Fish (ikan Lemak Cili Padi)

Spicy Coconut Fish, also known as Ikan Lemak Cili Padi, is a traditional Peranakan dish that combines the richness of coconut milk with the fiery kick of bird's eye chilies. This dish is bursting with flavor and is perfect for those who love a little heat in their meals.

Gluten Free Dairy Free Main Course Peranakan Peranakan Cuisine Spicy Coconut Fish
Spicy Coconut Fish (ikan Lemak Cili Padi)

Ingredients

  • 4 fillets of white fish
  • 1 cup coconut milk
  • 4-5 bird's eye chilies, sliced
  • 2 cloves garlic, minced
  • 1 inch ginger, julienned
  • 1 tablespoon tamarind paste
  • 1 tablespoon sugar
  • Salt to taste

Instructions

  1. Season the fish fillets with salt and set aside.
  2. In a pan, heat the coconut milk over medium heat.
  3. Add the sliced bird's eye chilies, minced garlic, and julienned ginger to the coconut milk. Stir well.
  4. Dissolve the tamarind paste in 1/4 cup of water and add it to the pan.
  5. Once the mixture comes to a gentle simmer, add the fish fillets to the pan.
  6. Sprinkle sugar over the fish and let it simmer for 10-15 minutes until the fish is cooked through.
  7. Adjust the seasoning with salt, if needed.
  8. Serve the Spicy Coconut Fish hot with steamed rice.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
30 minutes
Total time:
45 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
300 per serving
Carbohydrates
8g
Protein
25g
Fat
20g

Supplies

Pan Spatula

Tools

Knife Cutting board

Serving suggestions

Serve the Spicy Coconut Fish with a side of sambal belacan and a refreshing cucumber salad.

Tips & tricks

For an extra kick, add more bird's eye chilies, or deseed them for a milder flavor.

Cost

$15