In the Kitchen

Ikan Tenggiri Masak Lemak Pucuk

Ikan Tenggiri Masak Lemak Pucuk


About 1 hour


About 1 hour


10 servings


    • 1kg mackerel fish, about 3kg, sliced 1.5cm
    • 1 tbsp tamarind paste
    • 200g tapioca leaves, leaves only
    • 1 litre coconut milk
    • 1/2 litre water
    • 1 stalk lemongrass, pounded
    • 5 pcs tamarind skin
    • Salt to taste
    • Sugar to taste

    Spice Blend

    • 4 red onions, peeled
    • 6 nos garlic, peeled
    • 5 nos bird's eye chilli/cili padi
    • 1 tbsp turmeric powder
    • 1 cup of water


    Wash and clean the fish.

    Marinate the fish with tamarind juice (1 tbsp of tamarind paste + half cup of water).

    Cut and wash the tapioca leaves, put aside.

    Combine the spice blend, coconut milk, water, lemongrass, tamarind skin in a pot and heat up the sauce with slow fire.

    When the sauce is boiling, strain the fish and add into the sauce together with tapioca leaves. Let it simmer for 10 ? 15 minutes with slow fire

    Lastly, season with salt and sugar.

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