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Gangan daun mengkudu, fish in coconut milk with noni leaves

Gangan daun mengkudu, fish in coconut milk with noni leaves

Main dishes

An Indonesian dish featuring cooked seabass in coconut milk, with blanched noni leaves, a paste made from shallots, ginger, cilantro, and galangal, and gr…

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Recipe from Raihankakicak, adapted by Recette de cuisine · · updated on

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The noni leaves (also known as mangosteen), which have a slightly bitter taste, are first blanched and then squeezed before being cooked with the fish in coconut milk. The grilled coconut thickens the sauce and gives it a toasted flavour.

Ingredients and directions

  • Prep time30 min
  • Cook time30 min
  • Total1 hr
  • DifficultyMedium
  • Cooking methodsaucepan
  • Gluten-free
  • Low lactose
  • Vegetarian
  • Vegan

Ingredients

4 people
  • $4.59
  • $0.76
  • $0.03

Spice paste

  • $0.99
  • $0.35

Directions

  1. Finely chop the noni leaves. Blanch them in boiling water, drain them, and then plunge them into cold water.
  2. Toast the shredded coconut in a dry pan until it is golden brown. Set aside.
  3. Clean the fish and cut it into pieces. ≈ 8 min
  4. Finely chop or blend the shallots, ginger, cilantro, and galangal into a smooth paste. ≈ 4 min
  5. Squeeze the noni leaves to extract the juice. ≈ 3 min
  6. Place the leaves in the coconut milk along with the spice paste, grilled coconut, and pieces of fish.
  7. Cook until the fish is cooked through and well-seasoned. Season to taste.
  8. Serve hot, with rice. ≈ 2 min

Equipment

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Before you start

Ingredients

  • 2 bunches of noni (mengkudu) leaves
  • 2 crayfish, cut into pieces
  • 4 glasses of coconut milk
  • ½ cup of shredded coconut
  • salt
  • 6 shallots
  • 2 cm of galangal
  • 1 teaspoon of cilantro seeds
  • 2 cm of galangal

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