Entree: Indonesia – Flores & Timor – Lawar Ikan (Spiced mixed fish and grated coconut salad from eastern Indonesia)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 10 min

Additional 15 min

Total 45 min

Ingredients

- 2 firm white fish fillets (such as skipjack, mackerel, or tuna), approx. 8 oz (225 g) each
- 1½ cups (120 g) freshly grated coconut (or unsweetened desiccated if fresh unavailable)
- 6 long green beans, trimmed and thinly sliced, about 4 oz (115 g)
- 3 shallots, peeled
- 4 red bird's eye chilies (or 2 red Thai chiles), or to taste
- 1 medium red chili, seeded and chopped (optional, for color)
- 1 tsp (5 g) fresh turmeric, grated or 1/2 tsp (1.5 g) ground turmeric
- 1 tsp (5 g) shrimp paste (terasi/trassi), toasted briefly if fresh
- 2 cloves garlic
- 2 kaffir lime leaves, finely shredded
- 2 tbsp (30 ml) lime juice
- 1 tbsp (15 g) palm sugar, grated (or brown sugar)
- 1 tbsp (15 ml) neutral oil (e.g., coconut or vegetable)
- 1/2 tsp (3 g) salt, or to taste
- 1/4 cup (15 g) fresh herbs (kemangi/Thai basil or cilantro), roughly chopped
- Lime wedges, for serving

Instructions

1. Lightly season the fish fillets with a pinch of salt. Grill or pan-sear over medium-high heat with 1 tsp (5 ml) oil until just cooked through, about 3–4 minutes per side depending on thickness. Let cool, then flake into large bite-sized pieces, removing bones and skin as needed.
2. In a dry skillet over medium heat, toast the grated coconut, stirring constantly, until lightly golden and aromatic, about 4–6 minutes. Transfer to a bowl to cool.
3. Make the spice paste by pounding shallots, bird's eye chiles, red chili (if using), grated turmeric, garlic, and toasted shrimp paste in a mortar and pestle until a coarse paste forms; alternatively pulse briefly in a small food processor. Add 1 tbsp (15 ml) oil to bind.
4. In a large mixing bowl, combine the toasted grated coconut, sliced green beans, shredded kaffir lime leaves, and chopped herbs. Stir in the spice paste and mix thoroughly so the coconut is evenly colored and flavored.
5. Add the flaked fish to the coconut mixture and fold gently to combine without breaking the fish into crumbs. Adjust texture by adding more coconut if too wet.
6. Season with 2 tbsp (30 ml) lime juice, 1 tbsp (15 g) palm sugar, and 1/2 tsp (3 g) salt. Taste and adjust acidity, heat, and salt as needed.
7. Let the lawar rest 10–15 minutes at room temperature to allow flavors to meld. Serve with lime wedges and steamed rice or tubers.