Entree: Indonesia – Maluku – Kohu-Kohu (A Moluccan spiced coconut fish stew scented with lemongrass, galangal, chilies, and lime)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Total 30 min

Ingredients

- 1.5 lb (680 g) firm white fish fillets (such as snapper or trevally), cut into large chunks
- 1 1/2 cups (360 ml) coconut milk
- 2 tbsp (30 ml) neutral oil (vegetable or coconut)
- 4 shallots, thinly sliced (approx. 60 g)
- 3 cloves garlic, minced (approx. 9 g)
- 2 red chilies, sliced (adjust to taste)
- 1 stalk lemongrass, bruised and cut into 2-3 pieces
- 1 inch (approx. 10 g) galangal, thinly sliced or minced
- 2 candlenuts (kemiri), crushed (approx. 10 g) or substitute 1 tbsp (9 g) macadamia/almond
- 1 tsp (2 g) ground turmeric or 1/2-inch fresh turmeric, minced
- 1 tbsp (15 ml) tamarind water or 1 tsp (5 ml) tamarind paste diluted
- 1 tbsp (15 ml) fish sauce or to taste
- 1 tsp (4 g) palm sugar or brown sugar
- Juice of 1 lime, about 2 tbsp (30 ml)
- 1/4 cup (6 g) fresh kemangi or basil leaves
- Salt to taste

Instructions

1. In a mortar and pestle or small blender, pound or blend shallots, garlic, chilies, candlenuts, galangal and turmeric into a coarse paste.
2. Heat the oil in a wide skillet or shallow pot over medium heat. Fry the spice paste with the bruised lemongrass for 2–3 minutes until fragrant.
3. Add the coconut milk and tamarind water, stir to combine and bring to a gentle simmer. Add fish sauce and palm sugar, taste and adjust seasoning.
4. Gently add the fish chunks to the simmering coconut broth, reduce heat to low, and poach uncovered for 6–8 minutes until the fish is just cooked through.
5. Remove from heat, discard the lemongrass pieces, stir in lime juice and fresh kemangi or basil. Adjust salt or fish sauce as needed and serve hot with steamed rice.