Recette de cuisineHomemade recipes · Hainaut
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Fish cooked in a turmeric and coconut milk sauce

Fish cooked in a turmeric and coconut milk sauce

Main dishes

A dish of gently simmered sepat fish with a tangy tulod-ulod sauce, large salt, and turmeric, cooked until a reduced and concentrated sauce is achieved.

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Recipe from Rulwarih, Rjyohoti (Wikibooks), adapted by Recette de cuisine · · updated on

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Pinasakan is a slow-cooked stew made with small fish, tangy tulod-ulod, large salt, and turmeric, resulting in a thick sauce.

Ingredients and directions

  • Prep time15 min
  • Cook time2 hr
  • Total2 hr 15 min
  • DifficultyEasy
  • Cooking methodnibbling
  • Gluten-free

Ingredients

3 people

Directions

  1. Clean the golongou fish and place them in a pot. ≈ 8 min
  2. Add the tulod-ulod, coarse salt, and turmeric. ≈ 3 min
  3. Pour: Add water until it covers the fish. ≈ 3 min
  4. Let the mixture simmer over low heat for 1 hour 30 minutes to 2 hours, until the water has almost evaporated and the sauce has thickened.

Equipment

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Before you start

Ingredients

  • 3 to 5 sepat, cleaned (possibly cut in half)
  • 2 to 3 pieces of tulod-ulod (Malaysian tamarind)
  • Large salt, to your liking
  • A small amount of fresh turmeric or turmeric powder
  • water, to cover the fish

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