I made this for my dad. When we called home over the weekend, I found out that he was ill. Because we are more than 8000 miles away, I am relying on a friend who is flying in from Singapore to bring it back to him. I don't think he has had serunding ikan before, but I know he will love it. We may not look alike or agree on most things, but my dad and I have the same sense of taste in food. This serunding is not something to aid in his recovery, but just something for him enjoy. It's something he'd do for me.
The recipe is adapted from a popular Malay dish called "serunding daging" which uses beef. It is a little time consuming to make but worth it. Keep it in a container in the refrigerator because it contains coconut milk and shredded coconut. My husband loves spreading it on buttered bread. I like it over brown rice - it makes for a simple meal. You can also use it as a serunding daging substitute like putting in lontong or pulut. I used mahi-mahi which has a lower mercury level - you can use any firm fish. It doesn't make for a pretty picture, but it does taste good.
Serunding ikan
8 oz fish
8 dried chilies
15 shallots
5 cloves garlic
1-inch ginger
2 lemongrass stalks
3 tablespoon brown sugar
1 teaspoon salt
1 cup coconut milk
1 cup shredded coconut
1 teaspoon salt
2 tablespoon of oil
Boil to cook the fish and mince the fish meat in a food processor. De-seed and blend the chilies into paste. Mince shallots, garlic, ginger and lemongrass into a fine paste and blend with the chili paste. Heat up a wok with the oil at medium heat. Fry the paste for 2 minutes. Add the fish and fry for one minute. Then add the coconut milk. Stir so that everything is mixed well. Bring to a slow boil. Reduce heat and stir continuously until almost dry. Add the shredded coconut. Cook until dry.
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