Dive into the vibrant flavors of Indonesia with our mouthwatering "Gulai Daun Singkong Tumbuk Grilled Fish with Greens"! This tantalizing dish combines the succulent taste of perfectly grilled fish with the rich, creamy goodness of coconut milk and the unique bitterness of cassava leaves, creating an unforgettable culinary experience. Whether you're a seasoned chef or a kitchen novice, this recipe promises to impress your family and friends with its stunning presentation and delightful taste. Ready to embark on a flavorful journey? Let’s get cooking!
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 50 mins
Cuisine: Indonesian
Serves: 4 servings
Ingredients
- Fish of choice
- Daun singkong (cassava leaves)
- Coconut milk
- Turmeric powder
- Chili paste
- Garlic, minced
- Salt to taste
Instructions
- Prepare the fish by cleaning and patting it dry with paper towels. Select a firm white fish like snapper or sea bass, which works best for grilling.
- Thoroughly wash the daun singkong (cassava leaves) and remove any tough stems. Blanch the leaves in boiling water for 3-4 minutes to reduce bitterness, then drain and set aside.
- Create a marinade by mixing coconut milk, turmeric powder, minced garlic, chili paste, and salt in a bowl. Whisk until ingredients are well combined.
- Marinate the fish in the prepared mixture for 15-20 minutes, ensuring each piece is evenly coated. Let it rest at room temperature during marination.
- Preheat the grill to medium-high heat (around 400°F/200°C). Clean and oil the grill grates to prevent sticking.
- While the grill heats, chop the blanched cassava leaves into smaller pieces for easier cooking and better texture.
- Grill the marinated fish for 4-5 minutes per side, or until it reaches an internal temperature of 145°F (63°C) and has nice char marks.
- In a separate pan, sauté the chopped cassava leaves with remaining marinade, cooking for 5-7 minutes until tender and infused with flavors.
- Plate the grilled fish alongside the cooked cassava leaves, garnishing with extra chili paste or fresh herbs if desired.
- Let the dish rest for 2-3 minutes before serving to allow flavors to settle and fish to remain moist.
Tips
- Choose the Right Fish: Opt for firm white fish like snapper or sea bass, as they hold up well on the grill and absorb the marinade beautifully.
- Marination Time: Allow the fish to marinate for at least 15-20 minutes. This not only enhances the flavor but also helps keep the fish moist during grilling.
- Grill Temperature: Make sure your grill is preheated to medium-high heat (around 400°F/200°C) to achieve those perfect char marks and ensure the fish cooks evenly.
- Blanching Cassava Leaves: Don’t skip the blanching step! It reduces bitterness and helps retain the vibrant green color of the leaves.
- Sautéing Greens: When sautéing the cassava leaves, use the remaining marinade for added flavor. This will create a delicious harmony between the fish and the greens.
- Resting Time: Allow the grilled fish to rest for a few minutes before serving. This helps the juices redistribute, ensuring every bite is tender and juicy.
- Garnishing: Enhance the presentation with fresh herbs or extra chili paste for an added kick, making your dish not only delicious but visually appealing as well.
Nutrition Facts
Calories: 346kcal
Carbohydrates: g
Protein: 24g
Fat: 21g
Saturated Fat: 12g
Cholesterol: 70mg
