Work in progress

Ikan lemak, also apparently known as ikan moolie, is a Malay dish of fish (ikan) cooked with coconut milk. I first tried a recipe from I've been cooking a number of recipes from Wendy Hutton's “Singapore Food”. greatly hindered by the lack of quantities. Here's the attempt I made on 18 July 2021, adjusted for what I would do next time. More comments there.

Ingredients

quantity		ingredient		step
130 g		onion		1
30 g		oil		1
30 g		lemon grass		1
320 g		Hoki (Blue Grenadier) fillet		2
150 ml		water		2
5 g		chili powder (see discussion)		2
20 g		tamarind paste		2
25 g		coconut cream		2
5 g		turmeric		2
8 g		salt		2
110 g		coconut cream		3

Preparation

1. Blend onion and oil in a blender. When finely divided, add lemon grass in portions and continue blending. Fry until dry without any additional oil:

   
   

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2. Cut the fish into portions of about 20 g. Mix water with other ingredients, bring to the boil and add the fish:

    

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3. Before serving, add the remainder of the coconut cream.

    

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Discussion

I made this primarily for Yvonne, who doesn't like chili, so I omitted it.

Adding the coconut cream in two portions is probably superfluous, but it echos the original recipe, which used freshly grated thin and thick coconut milk.