Chilli Coconut Fish ( Ikan Bali)

Fish is my favourite seafood after crabs. Snapper  This dish is a really spicy dish. However if you can take spicy that well, i suggest to  use half of the chilli only. This chilli can be served with Fish, Grilled Chicken, Prawns, Squids or eggs. You can store this chilli in a container and freeze it and use it for later.

Chilli Coconut Sauce

Ingredient:

2 Stalks of Lemon Grass

300 gr Chilli

3 candlenuts

5 cm ginger

1 Onion

4 Cloves of garlic

3 pieces Tamarind Skin (Asam Kulit)

1 can of coconut cream which about 425ml

2 tea spoon Salt

6 table spoon of Oil.

Method:

1. Blend lemongrass, chilli, candlenuts, ginger,onion and garlic until smooth.

2. Heat Pan with 6 table spoon of oil and add in the blended chilli, asam kulit.

3. Cook until fragrance for about 3 minutes then add in the coconut cream

4. Cook in medium low heat for about 15- 20 minutes. Stir it constantly.

5. Add in the salt and cook until the chilli become thick then turn off the heat.

Chilli Coconut Fish ( Ikan Bali)

Ingredients :

Oil for Frying

1 Snapper Fish
1/2 teaspoon of salt
1/2 teaspoon of pepper
Method :

1. Heat a wok with lots of oil. Rub salt and pepper all over the snapper. Put in the fish when the oil is hot.

2. Fry the fish until brownish colour.

3. Transfer the fish to paper towel plate. Pat dry the fried fish using paper towel.

4. Then transfer to serving plate then pour the chilli on top of the fish.