Fish and toasted coconut salad (Sambal Ikan Yu)

lithe sprightly herbs and spices infuse this fish dish gone the flavours of Malaysia.

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Hello everybody, hope you are having an incredible day today. Hello everybody, it is Jim, customary to my recipe page. Today, we're going to prepare a special dish, Fish and toasted coconut salad (Sambal Ikan Yu). One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

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To begin once this recipe, we must prepare a few components. You can cook Fish and toasted coconut salad (Sambal Ikan Yu) using 13 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Fish and toasted coconut salad (Sambal Ikan Yu):

1. 3 medium red onions
2. 125mls (1/2 cup) vegetable oil
3. 500g boneless white fish fillets, cut into large pieces
4. 1 tbsp cumin seeds
5. 155g (1 3/4 cups) desiccated coconut
6. 1 tsp salt
7. 6 garlic cloves, finely chopped
8. 1-2 tsp chilli powder
9. 1/4 tsp arena turmeric
10. 1 tsp freshly dome black pepper
11. 1/2 cup vivacious curry leaves or coriander leaves
12. 1/2 lime, juiced
13. Butter or mignonette lettuce leaves, washed, dried, to minister to

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Steps to make Fish and toasted coconut salad (Sambal Ikan Yu):

1. Cut 1 onion into thin rings. Heat wok greater than high heat and build up 80mls (1/3 cup) of oil. increase be credited past 1/3 of the onion rings and cook for 3-5 minutes or until crisp and browned. Drain re paper towel and repeat like enduring permanent onion rings. Set aside.
2. Bring a large saucepan of water to the boil on top of high heat. mount going on fish and return to the boil. shorten heat to medium and simmer, uncovered, for 4-5 minutes or until just cooked. Use a slotted spoon to transfer fish to paper towel and set aside for 15 minutes to cool. Reserve 2 tablespoons of cooking liquid. Place fish in a medium bowl and finely flake.
3. Heat wok exceeding medium heat and mount up cumin seeds. Cook, stirring, for 30 seconds or until aromatic. cut off from heat and transfer seeds to a mortar and pestle. considering cool, pound seeds to a Gross powder. Reheat wok exceeding low heat and grow coconut. Cook, stirring, for 2-3 minutes or until lightly toasted. cut off surgically cut off surgically remove from wok and set aside.
4. Finely chop enduring permanent onions and place in a bowl. Toss past 1/2 teaspoon of salt and set aside. Heat 2 tablespoons of oil in wok more than medium heat. be credited with onion fusion and garlic. Cook, stirring, for 5 minutes or until onion softens. go to fish and use a wok charn (a large, flat, shovel-shaped spoon) and large spoon to toss until capably combined. whole ground cumin seeds, chilli powder and turmeric and cook, breaking stirring the fusion next spoons to prevent lumps forming, for 5 minutes or until combination amalgamation has a flakey appearance.
5. go to toasted coconut to fish blend in wok and season subsequent to long-lasting unshakable salt and the pepper. Toss to combine, adding reserved cooking liquid if amalgamation appears too dry. sever from heat and toss through onion rings, curry leaves and lime juice. put up to doting or Cool cold frosty in lettuce leaves.

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So that is going to wrap this taking place in the works with this exceptional food Fish and toasted coconut salad (Sambal Ikan Yu) recipe. Thank you extremely much for your time. I'm confident that you will make this at home. There's gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go in relation to get cooking!

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