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Fish and toasted coconut salad (Sambal Ikan Yu)
Fish and toasted coconut salad (Sambal Ikan Yu)
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Malaysian-inspired fish dish bursting with fresh herbs and spices.
Ingredients:
  • 3 medium red onions
  • 125mls (1/2 cup) vegetable oil
  • 500g boneless white fish fillets, cut into large pieces
  • 20.00 ml cumin seeds
  • 155g (1 3/4 cups) desiccated coconut
  • 2.40 gm salt
  • 6 garlic cloves, finely chopped
  • 1-2 tsp chilli powder
  • 1/4 tsp ground turmeric
  • 1 tsp freshly ground black pepper
  • 125.00 ml fresh curry leaves or coriander leaves
  • 1/2 lime, juiced
  • Butter or mignonette lettuce leaves, washed, dried, to serve
Instructions:
  • Thinly slice 1 onion into rings. Heat a wok over high heat and pour in 80mls (1/3 cup) of oil. Add a portion of the onion rings and fry for 3-5 minutes until crispy and golden brown. Remove and drain on paper towels. Repeat with the rest of the onion rings. Set aside for later.
  • 1. Bring a large saucepan of water to a boil over high heat. Add fish and simmer for 4-5 minutes until just cooked. Remove fish with a slotted spoon, let it cool on paper towel for 15 minutes. Save 2 tablespoons of cooking liquid. Finely flake fish in a medium bowl.
  • Start by warming a wok over medium heat and adding cumin seeds. Stir and cook for about 30 seconds until fragrant. Take it off the heat and transfer the seeds to a mortar and pestle. Once cooled, crush the seeds into a coarse powder. Next, heat the wok over low heat and add coconut. Stir and cook for 2-3 minutes until lightly toasted. Remove from the wok and set it aside for later use.
  • Finely chop the remaining onions and place them in a bowl. Toss them with 1/2 teaspoon of salt and set aside. Heat 2 tablespoons of oil in a wok over medium heat. Add the onion mixture and garlic. Cook, stirring, for 5 minutes or until the onion softens. Add the fish and use a wok charn (a large, flat, shovel-shaped spoon) and a large spoon to toss until well combined. Stir in ground cumin seeds, chili powder, and turmeric. Cook for 5 minutes, breaking up the mixture with spoons to prevent lumps from forming, until the mixture has a flaky appearance.
  • Sprinkle in toasted coconut into the fish mixture in the wok and season with the rest of the salt and pepper. Mix well, adding reserved cooking liquid if needed. Take off heat and stir in onion rings, curry leaves, and lime juice. Enjoy warm or cold wrapped in lettuce leaves.

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