Ikan lemak, also apparently known as ikan moolie, is a Malay dish of fish
(ikan) cooked with coconut milk. I first tried a recipe from I've been cooking a number of
recipes from Wendy Hutton's “Singapore Food”. greatly hindered by the lack of quantities. Here's the attempt I made on 18 July 2021, adjusted for what I would do next time. More comments there.
Ingredients
quantity
ingredient
step
130 g
onion
1
30 g
oil
1
30 g
lemon grass
1
320 g
Hoki (Blue Grenadier) fillet
2
150 ml
water
2
5 g
chili powder (see discussion)
2
20 g
tamarind paste
2
25 g
coconut cream
2
5 g
turmeric
2
8 g
salt
2
110 g
coconut cream
3
Preparation
Blend onion and oil in a blender. When finely divided, add lemon grass in portions and
continue blending. Fry until dry without any additional oil:
I made this primarily for Yvonne, who doesn't like chili, so
I omitted it.
Adding the coconut cream in two portions is probably superfluous, but it echos the original
recipe, which used freshly grated thin and thick coconut milk.
