Masak lemak refers to the liberal use of coconut milk in Malaysian cooking. Having said that, coconut milk is also used across the board in many other Asian cuisines for its creamy and rich taste. When combined with the other 2 ingredients of salt fish and pineapple, it yields the sweet, salty, zesty and zippy exotic flavors. These symphony of flavors will hit your palates with strong striking impact when you taste this dish. I can get carried away with slurping the gravy and biting into the salt fish and pineapple pieces with minimal helping of rice, summing up my soft spot for this dish. If you are another Asian like me, I am sure your mouth is already watering just by looking at the pictures attached. .
Having tasted and tried out this recipe a few times, I find that the best choice of salt fish will be the kurau/threadfin. I also prefer the kurau bones over the flesh. Use whichever is your preference. Coconut milk will curdle up and produce a layer of oil on the surface when over boiled at high temperature Although some people like the texture of the milk to be that way, I wanted a smooth and intact texture. Therefore I added the milk after the salt fish and pineapple were half cooked. Savor the Malaysian flavors and tuck in with a plate of rice.
Ingredients
500g salt
fish - soak to remove excess salt. Drain off water and keep aside.
1 small pineapple - remove skin and eyes and cut into chunks
Salt for taste (use sparingly)
1 cup thick coconut milk
1 small pineapple - remove skin and eyes and cut into chunks
Salt for taste (use sparingly)
1 cup thick coconut milk
To be
grounded/pounded
1 medium size red onion
1/2 inch roasted belacan/shrimp paste
1 lemongrass
** add some water and ground to a smooth fine paste
Method
Add salt fish, pineapple, grounded ingredients and 2 cups of water into a pot.
Simmer till salt fish and pineapple are half cooked.
Pour in coconut milk and add salt if needed.
Continue to simmer until gravy is heated through
Remove from heat.
Pour in coconut milk and add salt if needed.
Continue to simmer until gravy is heated through
Remove from heat.
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This should awesome combo sweet pineapple and salted fish what a balance.
ReplyDeleteThis is so unique, Nava! Never knew salted fish can be cooked this way.
ReplyDeleteLooks different & delicious... :-)
ReplyDeleteI have some good salted fish in the fridge and lots of pineapple since it CNY...no idea why is everyone gifting pineapple this year. LOL.
ReplyDeleteWill certainly be making this for the weekend!
so long never eat this...I am so miss this awesome dishes with hot rice.
ReplyDeleteyummy~
ReplyDeleteRegards, www.lonelyreload.com (A Growing Teenager Diary)
Do much tropical deliciousness here :)
ReplyDeleteCheers
Choc Chip Uru
Not sure about salted fish but any fish with pineapple in coconut gravy sounds delicious.
ReplyDeleteSo interesting this recipe with pineapple and coconut...I never had it this way...although back in Brazil it is very common to cook fish and seafood with coconut milk.
ReplyDeleteHope you are enjoying your week Nava :)
will it be too salty?
ReplyDeleteI never thought there could be another way to cook salted fish aside from frying or grilling. This sounds interesting, Nava...and looks very appetizing too!
ReplyDeleteBtw, Happy Valentine's Day to you and your better half!
I love the colour of this, delicious!
ReplyDeleteI have never try such a dish before!
ReplyDeleteWow!This is very tasty,i'll need to tambah nasi.
ReplyDelete