FISH RENDANG - POISSON RENDANG

Since my early teenage years, I have been particularly attracted to exotic cultures and foods, especially (but not only either) all that is linked to South-East Asia...

I find that this part of the world is really intriguing as it is so different from where I live. The complete opposite of what I'm used to see, live, experience... Everything there seems so overpoweringly lively, intense, colorful and joyful. In those countries, the tasty cuisine reflects the incredible atmosphere and cultural richness that reigns, the diverse influences which have been assimilated and the biologic richness which never fails to surprise those who live out of this extraordinary paradise!

After having explored (I still have a lot to learn, though) the gastronomy of places such as Vietnam and Thailand, my interest for Maylaysia's culinary tradition has been awakened as it offers a similar wow factor, generosity, opulence, delightfulness, ampleness and capacity to make your tastebuds tingle with blissful pleasure.

Malaysia, is positioned in the heart of Asia and borders Thailand, Indonesia, Singapore, Brunei and the Philippines. Being a multi-ethnic, multi-racial and multi-cultural society which is extremely diverse, this beautiful country offers and wonderful mix of culinary specialities that have been heavily influenced by the cuisines of China, India, Indonesia and Sri Lanka. As a matter of fact, in Malaysia, many dishes are derived from multiple ethnic influences (see infos on Malaysia cuisine). Each racial group has contributed to the great Malaysian gastronomic heritage. It's cuisine is a fusion of eating habits taken from the Chinese, Thai, Arabs and Indians and to which are added regional variations.

A wide variety of produce is used in this country's cooking (fruits, vegetables, grains, rice, meat, seafood, spices, herbs, etc...). There, food is relatively inexpensive and occupies an important place in people's lives.

I thought that you might be pleased to discover new culinary horizons, therefore I chose to share this "Fish Rendang" recipe (a dish which originates from the Minangkabau, an indigenous ethnic group from the highlands of West Sumatra, in Indonesia) with you. It is a marvelously fragrant and spicy dish that has a holiday touch and a real personality.This refined Malay curry is mind-boggling flavor-wise as it has a complex taste as well as a fantastically smooth sauce texture.

A succulent blend of ingredients, really transporting!

~ Fish Rendang (Rendang Ikan) ~
Recipe taken from "Easy Malaysian-Style Cookery" by The Australian Women's Weekly and adapted by Rosa @ Rosa's Yummy Yums

Serves 3-4.

Ingredients For The "Fish/Prawns & The Rendang Dish":
450g Hake fillet
300g Uncooked medium prawns
2 Tbs Lime juice
1/2 Tbs Light brown sugar
1 1/2 Tbs Tamarind concentrate (see infos)
2 Tbs Peanut oil
400ml Coconut milk
1/3 Cup (30g) Grated coconut, roasted
Salt, to taste

Ingredients For The "Rendang Paste":
1 Medium Onion, chopped
1 Big Red shallot, chopped
5 Cloves garlic, chopped
3 Small Fresh red chillies, seeded and chopped
1 1/2 Tbs Fresh Lemongrass, chopped
3 Tsps Fresh galangal, grated (see infos)
1 Tbs Fresh ginger, grated
1 Tsp Belacan (Malaysian "Shrimp Paste")
2 Fresh Kaffir lime leaves, chopped (see infos)
1/2 Tsp Ground curcuma/turmeric
2 1/4 Tsps Mild curry powder

Method For The "Fish":
1. Cut the fish into 3cm cubes.
2. Combine together the fish, the lime juice and the sugar in a bowl.
3. Cover and let stand for an hour (stirr at regular intervals).
Method For The "Rendang Paste":
4. Blend, process or grind (best way/in a mortar and pestle) all ingredients until they are well combined and form a smooth paste.

Method For The "Rendang Dish":
5. Heat the oil in a pan, over medium heat and add the "Rendang Paste".
6. Cook stirring, about 1-2 minutes or until fragrant.
7. Gradually stir in the tamarind concentrate, the coconut milk and half of the roasted coconut.
8. Let simmer for about 10-15 minutes, until slightly thick.
9. Add the fish (and it's juices).
10. Simmer, uncovered for about 10 minutes or until the fish is cooked.
11. Add salt to taste and prawns.
12. Heat thouroughly (about 1 minute).
13. Serve topped with the remaining roasted coconut.

Remarks:
Any firm white fish can be used for this recipe (halibut, striped bass, cod, orange roughy or tilapia).
As replacement for the 3 red chillies, use 1-2 teaspoons Sambal Oelek.
If you can't find Malaysian "Belacan", then you can replace it by Thai/Lao "Shrimp Paste".
The sauce should be thick when served/ready.
This dish improves with age so I usually cook the sauce (coconut milk and paste) the day before I want to eat it, then I reheat the sauce and add the fish/shrimps (points 9 to 13).

Serving suggestions:
Serve with plain “Jasmine Rice“ or “Glutinous/Sticky Rice”.

**************

~ Poisson Rendang (Rendang Ikan) ~
Recette tirée du livre "Easy Malaysian-Style Cookery" de The Australian Women's Weekly et adaptée par Rosa @ Rosa's Yummy Yums

Pour 3-4 personnes.

Ingrédients Pour Le "Poisson Rendang":
450g de Fillets de merlu
300g de Crevettes moyennes, crues
2 CS de Jus de lime
1/2 CS de Sucre brun clair
1 1/2 CS de Concentré de tamarin (infos)
2 CS d'Huile d'arachide
400ml de Lait de coco
1/3 de Tasse de Noix de coco râpée et grillée
Sel, à volonté

Ingrédients Pour La "Pâte Rendang":
1 Onion blanc moyen, haché
1 Grosse échalotte, hachée
3 Petits piments rouges, épépinés et hachés
1 1/2 CS de Citronnelle, hachée
3 CC de Galangal frais, râpé (infos)
1 CS de Gingembre frais, râpé
1 CC de Belacan ("Pâte de Crevettes" malaise)
2 Feuilles fraîches de kaffir, hachées (infos)
1/2 CC de Curcuma en poudre
2 1/4 CC de Poudre de curry doux

Méthode Pour Le "Poisson":
1. Couper le poisson en cubes de 3cm.
2. Dans un bol, bien mélanger le poisson avec le jus de lime et le sucre.
3. Couvrir et laisser mariner pendant une heure (tout en remuant de temps en temps).
Méthode Pour La Fabrication De La "Pâte De Curry Rendang":
4. Mixer ou broyer (dans un mortier, c'est meilleur) tous les ingredients ensemble jusqu'à obtenir une pâte homogène et fine.

Méthode Pour Le "Curry Rendang":
5. A feu moyen, chauffer l'huile dans une casserole et ajouter la "Pâte De Curry Rendang".
6. Faire revenir et bien remuer pendant 1-2 minutes ou jusqu'à ce que ça commence à embaumer/libérer des arômes.
7. Ajouter graduellement le concentré de tamarin, le lait de coco et la moitié du la noix de coco râpée et grillée.
8. Faire mijoter, à feu doux, pendant 10-15 minutes, jusqu'à ce que ce mélange devienne assez épais.
9. Ajouter le poisson (et le jus de la marinade).
10. Laisser mijoter, sans couvercle, pendant 10 minutes ou jusqu'à ce que le poisson soit cuit.
11. Saler et ajouter les crevettes.
12. Cuire brièvement (1 minute).
13. Servir saupoudré de noix de coco râpée et grillée.

Remarques:
N'importe quel poisson ferme fera l'affaire (flétan, loup, cabillaud, hoplostète orange ou tilapia).
Au lieu de faire votre "Pâte De Curry Rendang" avec des piments frais, vous pouvez utiliser 1-2 cuillères à café de Sambal Oelek.
Si vous ne pouvez pas trouver de la " Pâte De Crevettes" malaise, alors utilisez la version thaïe ou laotienne ("Shrimp Paste").
Au moment de servir, la sauce doit être assez épaisse.Ce plat s'améliore après un jour. Je vous recommande alors de préparer la sauce jusqu'au point 8 et de la réfrigérer jusqu'au lendemain. Quelques minutes avant de passer à table, réchauffez-la et ajoutez le poisson ainsi que les crevettes crues (points 9 à 13).

Idée de présentation:
Servir avec du riz parfumé ou du riz gluant.