Spicy Indonesian Fish
Dive into the bold and aromatic flavors of Southeast Asia with this recipe for Spicy Indonesian Fish. Tender white fish fillets, marinated in lime juice and turmeric, are gently simmered in a rich coconut milk sauce infused with the vibrant flavors of red chilies, garlic, ginger, and kaffir lime leaves. The addition of bruised lemongrass and a touch of fish sauce creates a perfectly balanced dish that's both spicy and savory, with subtle hints of sweetness. Ideal for weeknight dinners or special occasions, this one-pot meal pairs beautifully with steamed rice and fresh cilantro for a refreshing finish. Ready in under 40 minutes, this Indonesian-inspired recipe delivers restaurant-quality flavors straight to your table.
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Recipe Information
Ingredients
- 4 pieces white fish fillets (e.g., snapper, cod, or tilapia)
- 2 tablespoons lime juice
- 1 teaspoon turmeric powder
- 1 teaspoon salt
- 4 pieces Shallots, finely chopped
- 4 pieces garlic cloves, minced
- 3 pieces red chilies, deseeded and finely chopped
- 1 tablespoon ginger, grated
- 2 pieces lemongrass stalks, white part only, bruised
- 3 pieces kaffir lime leaves
- 400 milliliters coconut milk
- 1 tablespoon fish sauce
- 1 teaspoon brown sugar
- 2 tablespoons vegetable oil
- 2 tablespoons fresh cilantro, chopped
- 4 servings steamed rice, for serving
Instructions
Rinse the fish fillets under cold water and pat them dry with a paper towel. Rub them with lime juice, turmeric powder, and salt. Let them marinate for 10 minutes.
In a large skillet or wok, heat the vegetable oil over medium heat. Add the shallots, garlic, red chilies, and ginger, and sauté for 2-3 minutes until fragrant.
Add the bruised lemongrass stalks and kaffir lime leaves to the skillet. Stir them into the aromatic mixture until evenly combined.
Pour in the coconut milk and bring it to a gentle simmer. Stir in the fish sauce and brown sugar until well blended.
Gently place the marinated fish fillets into the simmering sauce. Cover the skillet and let the fish cook for 8-10 minutes, flipping the fillets halfway through, until they are cooked through and flaky.
Once cooked, taste the sauce and adjust the seasoning with more salt or fish sauce if needed. Discard the lemongrass stalks and kaffir lime leaves.
Serve the spicy Indonesian fish hot, garnished with fresh cilantro, alongside steamed rice.
Nutrition Facts
Calories |
1481 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.5 g | 39% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 57 mg | 19% | |
| Sodium | 3779 mg | 164% | |
| Total Carbohydrate | 260.7 g | 95% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 45.0 g | ||
| Protein | 46.6 g | 93% | |
| Vitamin D | 5.7 mcg | 28% | |
| Calcium | 222 mg | 17% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 1996 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
