Fish Cooked in Coconut Milk with Fiddleheads

Name: Fish Cooked in Coconut Milk with Fiddleheads (Pangek Ikan)
Yield: For 6–8 people
Cuisine: Indonesia
Ingredients: A handful or more of kemangi, or mint or basil or equal quantities of both; 2 stems of lemon grass, cleaned, each cut across into 3; 1 tsp salt; 850 ml/1½ pints/3¾ cups coconut milk; 6 or 8 trout, cleaned and left whole with the heads on; 340–450 g/12 oz–1 lb/3–4 cups fiddleheads or small asparagus; 1 tsp chopped galingale; 2 tsp chopped ginger; 5 shallots or 1 onion, chopped; 6 candlenuts, chopped; 4 cloves garlic, chopped; 2–4 red chillies, de-seeded and chopped; 4 tbsp coconut milk; 1 tsp ground turmeric; 4 tbsp tamarind water

Pangek Ikan

Preparation info

For
6–8
people

Difficulty
Easy

Appears in

Indonesian Regional Food and Cookery

By Sri Owen

Published 1994

About

My Sumatran grandmother would make pangek with a dozen or more river fish in her large belanga (a round-bottomed earthenware pot), with plenty of fiddleheads (paku or pakis, see drawing) freshly picked from her own land. In England I make pangek with trout, which I can buy fr

Ingredients

Asia
Indonesia
Dinner
Side dish
Pescatarian
Gluten-free
Spicy
South East Asia

Ingredients

Method