Fish & seafood
Pelara
A traditional Malaysian fish dish with coconut and tamarind, often prepared in the fishing villages along the country's coast. The fish is slowly simmered in a tangy, fragrant sauce.
Ingredients
Ingredients
Spices & seasoning
Optional extras
On the side
Nutrition facts
443 kcal per serving
- Protein
- 30.2 g
- Carbohydrates
- 10.5 g
- of which sugars
- 7.4 g
- Fat
- 30.1 g
- of which saturated fat
- 23.2 g
- Fiber
- 4.6 g
Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.
Instructions
- Clean and gut the fish, then cut it into 4 cm pieces and rinse them under cold water.
- Finely grate the shallots, garlic and ginger, then blend them with the chili and turmeric.
- Fry this paste in the oil for 3 minutes over medium heat until it smells fragrant.
- Add the tamarind paste diluted in 200 ml of water, then the coconut milk and grated coconut. Let it simmer for 5 minutes.
- Place the fish pieces in the sauce without stirring them, and let it simmer gently for 15 minutes.
- Adjust with salt and sugar to get the right tangy balance, then serve with the rice.
Variations and tips
With what's available here. Replace the Decapterus with fresh mackerel or herring, easily found at the fishmonger.
More ideas
Malaysia
Malaysia
Malaysia
Malaysia
Malaysia
Malaysia
Malaysia
Malaysia
Original Ecomely recipe.