Smoked Fish Mangut Recipe (Javanese Smoked Fish Cooked in Spiced Coconut Milk) » Indonesia Eats
HomeIndonesian FoodSmoked Fish Mangut Recipe (Javanese Smoked Fish Cooked in Spiced Coconut Milk)March 16, 2011321ShareFacebookTwitterPinterestWhatsAppLinkedinReddItEmailPrintTelegramMixLINE
It’s the renew picture of my mangut before. At that time, I used ikan kembung (Indian mackarel or known as short body mackerel). However, it still tastes different when you make it with smoked fish.
This dish is a popular dish among the Javanese. Mangut is usually added by smoked stingray fish which is really hard to get here. The only stingrays I saw were at pet stores. For those who live in Asia and Spain, you have a better access to get this stingray as consumed fish not a pet. Hence, I used smoked milkfish (bandeng) that is available at Asian markets.
The thing that I love about mangut is smocky and kencur (kaempferia galanga) smell blend together. Not to forget the chili pepper taste 😀
If you are new to my blog, I often cook with kencur (known as cekur in Malaysia and pro hom in Thailand) once I make the Balinese and Javanese foods.
Another ingredient that we often use in cooking is bilimbi (belimbing sayur/wuluh). This small green fruit gives a tart taste into Indonesian cooking. Honestly, I didn’t have any fresh bilimbis as I only get an access for frozen ones. Those who live in North America, try to look for it in the Filipino markets and it’s labeled as kamias.
Mangut Ikan Asap
– Java Style Smoked Fish Cooked in Spiced Coconut Milk –
454 grams (1 lb) smoked fish
1 1/2 cups tofu cubes about 2.5×2.5×1 cms (1x1x0.4 inches)
1 1/2 cups tempe/tempeh cubes about 2.5×2.5×1 cms (1x1x0.4 inches)
1 medium English cucumber (timun krai), angle cut
Mangut spices to grind:
1-2 tbsps ground long red cayenne peppers (I usually grind fresh long red peppers once a while, put in a jar, and store in the freezer)
3 toasted candlenuts
2.5 centimeters (1 inches) long kencur, peeled (or can be substituted for 1 teaspoon kencur powder)
4 shallots (in Indonesia, you might need 6 shallots)
3 cloves garlic
1 tsp terasi (dried shrimp paste)
3 centimeters (1.2 inches) long galangal, bruised
3 Indonesian bay (salam) leaves
1 L (1 quart) medium thick coconut milk*
seasalt to season
6 bilimbis (Indonesian: belimbing sayur), angle cut with 1 centimeter (0.4 inch) thickness
5 green chilies, angle cut
10 bird eyes chilies
extra virgin olive or coconut oil
1. Broil smoked fish before using in the recipe about 5 minutes. Flip the fish and broil for another 5 minutes. Cut into 3 pieces for each whole.
2. In a skillet, heat the cooking oil at medium-high. Add galangal, salam leaves, and ground spices. Stir fry until fragrant.
3. Add coconut milk, tofu and tempe. Season with seasalt. Cook until spices absorb.
4. Add bilimbi, English cucumber, green chilies and smoked fish pieces. Bring to a boil and cook until cucumbers are wilted. Toss bird eye chilies in and remove from heat. Serve with warmed rice.
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- penny aka jeroxie March 16, 2011 At 1:58 PMSMoked fish with coconut milk… lovely combo. have to make some to enjoy itReply
- Sarah March 16, 2011 At 3:18 PMLovely post and beautiful photos! I am so looking forward to following your wonderful blog!Reply
- penny aka jeroxie March 16, 2011 At 8:58 PMSMoked fish with coconut milk… lovely combo. have to make some to enjoy itReply
- Xiaolu @ 6 Bitterswe March 16, 2011 At 10:01 PMOh yum! I didn't always like smoked fish, perhaps because it reminds me of other meats I don't eat, but now I've grown to love it and I'd really enjoy trying this Javanese version in coconut milk.Reply
- Sarah March 16, 2011 At 10:18 PMLovely post and beautiful photos! I am so looking forward to following your wonderful blog!Reply
- Xiaolu @ 6 Bittersweets March 17, 2011 At 5:01 AMOh yum! I didn't always like smoked fish, perhaps because it reminds me of other meats I don't eat, but now I've grown to love it and I'd really enjoy trying this Javanese version in coconut milk.Reply
- pigpigscorner March 17, 2011 At 7:17 AMLooks so good! I like using smoked fish, and actually prefer them to non-smoked. Adds so much flavour!Reply
- Little Corner of Mine March 17, 2011 At 7:40 AMYum, I believe the smoked fish with add an extra dimension into the coconut milk.Reply
- tigerfish March 17, 2011 At 10:33 AMStingray in the pet stores? Never tried this dish before.Reply
- pigpigscorner March 17, 2011 At 2:17 PMLooks so good! I like using smoked fish, and actually prefer them to non-smoked. Adds so much flavour!Reply
- tigerfish March 17, 2011 At 5:33 PMStingray in the pet stores?Never tried this dish before.Reply
- Felicia March 19, 2011 At 12:54 AMWow my mum had that dish u serve this food in. So nostalgic!!Reply
- Felicia March 19, 2011 At 7:54 AMWow my mum had that dish u serve this food in. So nostalgic!!Reply
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