World Hearth Recipe Collection
catBrowse by Category     alphaBrowse Alphabetically     booksBooks     linksLinks     faqFAQ

Malaysian   -   Fish And Spiced Sauce (Ikan Tenggiri)   adapted from The Exotic Kitchens of Malaysia by Copeland Marks

  • 1 Teaspoon Coriander -- ground
  • 1 Teaspoon Cumin
  • 1 Teaspoon Fennel -- ground
  • 1 Tablespoon Ginger -- finely chopped
  • 1/2 Teaspoon Turmeric
  • 2 Cups Coconut Milk
  • 2 Teaspoons Olive Oil
  • 1 Tablespoon Tamarind Paste
  • 2 Teaspoons Brown Sugar
  • 1 Tablespoon Lime Juice
  • 1/2 Teaspoon Salt
  • 1 Small Jalapeno -- finely chopped
  • 2 Pounds Red Snapper -- or sea bass
Directions Process coriander, cumin, fennel, ginger, and turmeric with 1/2 cup coconut milk to a paste. Heat oil in pan and pry paste over low heat until an aroma arises. Add balance of coconut milk, tamarind paste, brown sugar, lime juice, salt and jalapeno. Bring mixture to a boil. Add fish and simmer covered for 15 minutes. Serve with rice.
Serves 4
Time to Make 0:00

Printer version   1 Votes - Yum: 1, Easiness: 1, Speed: 1, Overall: 1 Rate this recipe

Disclaimer: Most of the recipes on this site have been changed from the original. We encourage you to purchase the originals, since they often include better directions and you'll be benefitting the author of the recipe.

Search the whole site:

Recipes © by their authors.
Site courtesy of