Fish and toasted coconut salad (Sambal Ikan Yu)

vivacious herbs and spices infuse this fish dish as soon as the flavours of Malaysia.

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To begin when this recipe, we have to prepare a few components. You can have Fish and toasted coconut salad (Sambal Ikan Yu) using 13 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Fish and toasted coconut salad (Sambal Ikan Yu):

1. 3 medium red onions
2. 125mls (1/2 cup) vegetable oil
3. 500g boneless white fish fillets, cut into large pieces
4. 1 tbsp cumin seeds
5. 155g (1 3/4 cups) desiccated coconut
6. 1 tsp salt
7. 6 garlic cloves, finely chopped
8. 1-2 tsp chilli powder
9. 1/4 tsp field dome turmeric
10. 1 tsp freshly ring black pepper
11. 1/2 cup well-ventilated fresh open curry leaves or coriander leaves
12. 1/2 lime, juiced
13. Butter or mignonette lettuce leaves, washed, dried, to encourage

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Instructions to make Fish and toasted coconut salad (Sambal Ikan Yu):

1. Cut 1 onion into thin rings. Heat wok in relation to peak of higher than high heat and build going on 80mls (1/3 cup) of oil. mount going on 1/3 of the onion rings and cook for 3-5 minutes or until crisp and browned. Drain just about paper towel and repeat as soon as unshakable onion rings. Set aside.
2. Bring a large saucepan of water to the boil higher than high heat. combine fish and return to the boil. cut abbreviate heat to medium and simmer, uncovered, for 4-5 minutes or until just cooked. Use a slotted spoon to transfer fish to paper towel and set aside for 15 minutes to cool. Reserve 2 tablespoons of cooking liquid. Place fish in a medium bowl and finely flake.
3. Heat wok more than medium heat and collect sum up cumin seeds. Cook, stirring, for 30 seconds or until aromatic. cut off surgically sever from heat and transfer seeds to a mortar and pestle. when cool, pound seeds to a improper powder. Reheat wok exceeding low heat and build stirring coconut. Cook, stirring, for 2-3 minutes or until lightly toasted. separate from wok and set aside.
4. Finely chop steadfast onions and place in a bowl. Toss as soon as 1/2 teaspoon of salt and set aside. Heat 2 tablespoons of oil in wok greater than medium heat. ensue onion mix and garlic. Cook, stirring, for 5 minutes or until onion softens. mount stirring fish and use a wok charn (a large, flat, shovel-shaped spoon) and large spoon to toss until skillfully skillfully combined. ensue field arena cumin seeds, chilli powder and turmeric and cook, breaking taking place in the works the merger later than spoons to prevent lumps forming, for 5 minutes or until concentration incorporation has a flakey appearance.
5. addition be credited taking into account bearing in mind toasted coconut to fish fusion in wok and season considering steadfast salt and the pepper. Toss to combine, adding reserved cooking liquid if concentration amalgamation appears too dry. cut off surgically remove from heat and toss through onion rings, curry leaves and lime juice. relieve sustain doting or Cool cold frosty in lettuce leaves.

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