Gulai Ikan
Tender fish in a fragrant coconut curry, rich with turmeric and ginger. This one-pan Indonesian classic is ready in 25 minutes and tastes like hours of simmering.
- Total time
- 25 min
- Servings
- 4
- Calories
- 285
- Protein
- 32g
Ingredients
- 1.5 lbs fish fillets (cod, snapper, or mackerel), skin on
- 1 can (13.5 oz) coconut milk
- 2 tbsp minced ginger, fresh, peeled
- 3 cloves garlic, minced
- 1 tsp turmeric powder
- 1 large shallot, sliced thin
- 2 tbsp lime juice
Instructions
- 1
Heat 2 tbsp oil in a large skillet over medium-high until shimmering, ~90 seconds.
- 2
Add shallot, ginger, and garlic. Stir until fragrant, ~90 seconds.
- 3
Stir in turmeric and cook 30 seconds, then pour in coconut milk slowly, stirring to combine.
- 4
Slide fish fillets into the sauce, skin side up. Season with salt and pepper.
- 5
Cover and simmer over medium-low until fish flakes easily with a fork, ~10 minutes.
- 6
Remove from heat and drizzle lime juice over the fish.
- 7
Serve immediately over rice, spooning curry sauce over each fillet.
Tools you’ll need
- large skillet with lid (12-inch or larger)
- wooden spoon or silicone spatula
- measuring spoons
- knife for mincing
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