Black Pomfret Cooked with Kalamansi Limes

Name: Black Pomfret Cooked with Kalamansi Limes (Ikan Bawal Kasturi)
Cuisine: Malaysian
Ingredients: Bird’s eye chillies (cili padi) 4, seeded; Kalamansi limes 4, juice extracted; Sour star fruit (belimbing buluh) 4, halved; Sugar to taste; Ginger 1-cm (½-in) knob, peeled; Turmeric 3-cm (1½-in) knob, peeled; Shallots 6, peeled; Red chillies 8, seeded; Garlic 2 cloves, peeled; Coconut milk 500 ml (16 fl oz / 2 cups), extracted from 1 grated coconut and 500 ml (16 fl oz / 2 cups) water; Cooking oil for deep-frying + 2 Tbsp; Black pomfret 1, about 500 g (1 lb 1½ oz), cleaned and seasoned with turmeric powder; Lemongrass 2 stalks, bruised; Kaffir lime leaves 3

Ikan Bawal Kasturi

Preparation info

Difficulty
Easy

Appears in

The Best of Chef Wan Volume 1

By Chef Wan

Published 2018

About

Ingredients

Cooking oil for deep-frying + 2 Tbsp
Black pomfret 1, about 500 g (

Asia
Malaysia
Fish course
Pescatarian
Gluten-free
South East Asia

Method

Combine ingredients for spice paste in a food processor and blend until smooth. Set aside.
Heat oil for deep-frying in a wok and fry the fish. Remove and set aside.
Heat 2 Tbsp oil in the wok and sauté the spice paste until fragrant.
Add coconut mi