Spanish Mackerel in Spicy Coconut Cream
Spanish Mackerel in Spicy Coconut Cream

Hey everyone, it is Louise, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, spanish mackerel in spicy coconut cream. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Spanish Mackerel in Spicy Coconut Cream is one of the most favored of recent trending foods on earth. It’s appreciated by millions daily. It’s simple, it’s fast, it tastes delicious. Spanish Mackerel in Spicy Coconut Cream is something which I have loved my whole life. They are nice and they look wonderful.

Pour in coconut milk and coconut cream and bring to a simmer. Season to taste with salt and pepper. Ginataang Tanigue (Spanish Mackerel in Coconut Cream) Yes, we had fish again.

To get started with this particular recipe, we must prepare a few components. You can cook spanish mackerel in spicy coconut cream using 18 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Spanish Mackerel in Spicy Coconut Cream:
  1. Take A. Fried Spanish Mackerel
  2. Prepare spanish mackerel
  3. Take turmeric powder
  4. Take chicken seasoning powder
  5. Make ready B. Blend into fine paste
  6. Take garlic
  7. Get brown onion (medium size)
  8. Take bird eye chillies (or more)
  9. Prepare candlenuts
  10. Get C. Extras
  11. Make ready water
  12. Prepare turmeric powder
  13. Make ready tamarind peel
  14. Make ready lemongrass (10cm each)- bruised
  15. Take D. Seasoning
  16. Take chicken seasoning powder
  17. Take coconut cream (270g - 300g)
  18. Get (AYAM BRAND has pure coconut milk & cream)

See more ideas about Spanish mackerel, Mackerel, Mackerel recipes. Spanish mackerel are one of the better tasting fish caught by saltwater anglers on the Carolina coast. Carrying the flavours of lemongrass, ginger, coconut and turmeric, Andy Waters' salmon with coconut sauce recipe packs a fragrant punch. The salmon fillets are cooked in the sauce, keeping the flesh moist and flavoursome.

Steps to make Spanish Mackerel in Spicy Coconut Cream:
  1. A - Sprinkle seasoning powder and turmeric powder on the fish, making sure each slice is evenly coated. Deep fry until fish is cooked through.
  2. B - Blend ingredients in B into paste.
  3. Cooking the dish - Pour 1/2 C of water into a pot or deep sauce pan. Add B (blended paste) and C. Stir to mix and leave to boil over medium high heat. Once boiling, season with chicken seasoning powder and add coconut cream next. Turn heat to low, stir and adjust taste accordingly. Add fish. Leave to simmer for a minute. Turn the heat off and serve warm with white rice.
  4. Note: This recipe is for a very thick and creamy gravy. Add another 1/3 C of water for slightly more gravy or soup. Adjust seasoning accordingly.

I stir fried frozen corn in a hot pan with butter to give the corn a grilled flavor. I didn't have Cotija cheese so I used a Mexican cheese blend. I also made it with coconut cream and a little lemon juice as a sub for sour cream because my nephew is lactose intolerant. I liked it just as much without the cheese blend. Made from scratch a range of flavourings are added to create a coconut cream based soup with noodles, bean sprouts and cucumber.

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