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Shark fin soup with coconut milk

Shark fin soup with coconut milk

Main dishes

An Indonesian dish featuring shark meat slowly simmered in a coconut milk broth infused with ginger, galangal, chili peppers, cinnamon, and palm sugar.

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Recipe from Who'sisthis, Raflinoer32 (Wikibooks), adapted by Recette de cuisine · · updated on

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“Ikan Bakar” is a typical Indonesian dish. The fish is cooked in a spicy coconut milk, flavored with bay leaves, galangal, and cinnamon.

Ingredients and directions

  • Prep time30 min
  • Cook time30 min
  • Total1 hr
  • DifficultyMedium
  • Cooking methodnibbling
  • Gluten-free

Ingredients

4 people
  • $0.49
  • $0.05
  • $0.01
  • $0.12

Directions

  1. Clean the fish. Grate the coconut and extract its milk. ≈ 8 min
  2. Combine the spices, except for the bay leaf; finely chop the hot peppers, Allium ascalonicum, and Allium sativum. ≈ 8 min
  3. Bring the finely chopped ingredients back to the heat until they are fragrant.
  4. Add the mixed spices and continue to cook until they release their fragrance.
  5. Pour in the coconut milk and stir until it boils.
  6. Add the bay leaf, season with salt to your liking, and let it simmer.
  7. Add the fish and cook until it is done.

Equipment

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Before you start

Ingredients

  • 500 g of shark
  • Half a coconut
  • 3 Allium ascalonicum
  • 1 clove of garlic
  • 4 red chili peppers
  • One piece of ginger (about the size of a finger)
  • One piece of ginger
  • 2 walnut trees
  • 4 Indonesian bay leaves
  • 1 cinnamon stick
  • 1 tablespoon of palm sugar
  • 1 tablespoon of salt

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