Monday, December 21, 2009


This dish is a grilled fish in coconut sauce.  Ikan Panggang Santan is cleaned then grill under a gas or electric one but I used a flat non stick pan to cook both side of the fish. Mullet, bream, snapper and other type of small fish can be used. After preparing the sauce just put in the fish for a few minutes in order to fully absorb the spices. Tightly wrapped the fish with banana leaves if available and grill until the leaves turn brown. Kindly reduce the amount of chili paste to suit your preference.


4 yellow tail fish
1 cup coconut milk
4 tablespoons chilli paste
4 shallots
2 garlic
1/2 in ginger
1/2 in galangal
1 dried tamarind
salt and sugar to taste


1. Clean fish, rub with salt then grill over medium heat until both side is cooked.

2. Blend the chilli, shallot, ginger, garlic and galangal.

3. Add in blended spices, salt, sugar and dried tamarind to the coconut milk. Cook until thick and well mixed.

4. Now add the grilled fish, cook for a few minutes, remove from heat.

5. Serve hot.

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