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Indonesian Coconut Mackerel Stew with Galangal
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Course Main Course
Cuisine Indonesian
Servings 4 people

Equipment

  • Large Pot
  • Cutting Board
  • Knife

Ingredients
  

  • 4 mackerel fillets, cut into large chunks
  • 1 can (14 oz) coconut milk
  • 4 garlic cloves, minced
  • 3 inches fresh galangal, thinly sliced
  • 1 large onion, chopped
  • 2 stalks lemongrass, bruised
  • 1 teaspoon ground turmeric
  • 2 red chilies, sliced
  • 2 kaffir lime leaves
  • 1 tablespoon fish sauce
  • 2 tablespoons vegetable oil
  • Fresh cilantro, for garnish
  • Lime wedges, for serving

Instructions
 

  • Heat the vegetable oil in a large pot over medium heat. Add the onion, garlic, galangal, lemongrass, and chilies. Cook until the onion softens and the mixture smells fragrant.
  • Stir in the turmeric and kaffir lime leaves. Cook for another minute to toast the spices lightly.
  • Pour in the coconut milk and fish sauce. Bring the mixture to a gentle simmer and let it cook for 5 minutes so the flavors blend.
  • Add the mackerel chunks to the pot. Simmer for 6 to 8 minutes until the fish is opaque and flakes easily with a fork.
  • Remove the pot from the heat. Discard the lemongrass stalks and lime leaves if desired.

Notes

Slice the galangal very thin so its fibers do not stay tough in the finished broth. The mackerel finishes cooking quickly, so check it early to keep the pieces intact. Leftovers reheat well the next day, though the coconut broth may thicken slightly.
Course: Main Course
Cuisine: Indonesian
Equipment: Large Pot, Cutting Board, Knife