Entree: Indonesia – Aceh – Ikan Kayu (Smoked firm fish prepared in Acehnese spicy coconut-based sauce)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 17 min

Total 45 min

Ingredients

- 1 lb (454 g) smoked mackerel or skipjack (ikan kayu), cleaned and halved if whole
- 3 tbsp (45 ml) vegetable oil
- 6 shallots, thinly sliced, approx. 6 oz (170 g)
- 4 cloves garlic, crushed, approx. 0.7 oz (20 g)
- 3 large red chilies, sliced, approx. 1 oz (28 g)
- 4 bird's eye chilies, whole or chopped, approx. 0.4 oz (12 g) optional for heat
- 1 stalk lemongrass, bruised and halved
- 1 inch (2.5 cm) galangal, smashed, approx. 0.5 oz (15 g) or substitute ginger
- 1 tsp (3 g) ground turmeric or 1 inch (2.5 cm) fresh turmeric, grated
- 1 tsp (5 g) roasted shrimp paste belacan, mashed (optional but traditional)
- 1 tbsp (15 ml) tamarind paste dissolved in 2 tbsp (30 ml) warm water
- 2 cups (480 ml) coconut milk
- 1 cup (240 ml) water or fish stock
- 1 tbsp (15 g) palm sugar or brown sugar
- 2 tsp (10 ml) fish sauce or to taste; alternatively 1 tsp (5 g) salt
- 3 kaffir lime leaves (or 1 tbsp (15 ml) lime juice if unavailable)
- 2 tbsp (30 ml) chopped fresh cilantro or 2 tbsp (8 g) chopped fresh turmeric leaves if available
- Lime wedges for serving

Instructions

1. Prepare the fish: if very dry, briefly pan-sear the smoked fish in 1 tbsp oil over medium heat until slightly crisp to release aroma, then remove and set aside.
2. Make the spice base: in a mortar and pestle or blender, pound or blend shallots, garlic, red chilies, bird's eye chilies, galangal, turmeric, and belacan into a coarse paste.
3. Sauté the paste: heat remaining 2 tbsp oil in a wide saucepan over medium heat, add the spice paste and bruised lemongrass, fry until fragrant and the oil separates, about 4–6 minutes.
4. Simmer with liquids: add the tamarind water, coconut milk, and 1 cup water or stock, stir in palm sugar and kaffir lime leaves, bring to a gentle simmer.
5. Cook the fish: gently add the smoked fish pieces to the simmering sauce, spoon the sauce over the fish, cover and simmer on low 8–12 minutes so the fish absorbs the flavors; avoid vigorous boiling to keep fish intact.
6. Finish and serve: remove lemongrass and lime leaves, adjust seasoning with fish sauce or salt and lime juice to balance heat and acidity, sprinkle with chopped cilantro, and serve hot with steamed rice and lime wedges.