Shark lodeh with coconut milk
An Indonesian dish featuring shark meat slowly simmered in a coconut milk broth infused with ginger, galangal, chili peppers, cinnamon, and palm sugar.
“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
- Vegetarian
- Vegan
Ingredients
people
- $0.49
- $0.09
- $0.01
- $0.12
Directions
- Clean the fish. Grate the coconut and extract its milk. ≈ 8 min
- Combine the spices, except for the bay leaf; finely chop the chili peppers, shallots, and garlic. ≈ 8 min
- Sauté the chopped ingredients until they are fragrant.
- Add the mixed spices and cook until they release their fragrance.
- Pour in the coconut milk and stir until it boils.
- Add the bay leaf, season with salt to your liking, and let it simmer.
- Add the fish and cook until it is done.
🎬 Have a video of this recipe? Suggest a YouTube link
✏️ A mistake, an idea for this recipe? Suggest a correction
Reviews (0)
Rate this recipe Be the first to rate it!
Have you tried this recipe? Sign in to leave your review and rating.
On our Facebook page
0 reactions · 0 comments
You need to be a member to suggest a correction. Sign up for free, or sign in: you will then be able to report a mistake or suggest an improvement, and Axelle will read it.
Create a free account Sign in
You will come straight back to this recipe afterwards.