Ikan Masak Lemak Nenas

Work top to bottom — prep ahead while timers run

1. 1

   Rub the mackerel pieces with a pinch of salt and half the turmeric, then rest 5 min to reduce the fishiness.

   Why? Turmeric doesn't just colour the fish; its natural compounds cut the fishy smell so the clean sweetness of the lite santan isn't masked — an old Malay fish-cooking trick.

   Next up:Bring 150 ml water to a boil in the pan with the garlic, lemongrass, red chili and remaining turmeric, then lower to medium-low heat.

2. 2

   Bring 150 ml water to a boil in the pan with the garlic, lemongrass, red chili and remaining turmeric, then lower to medium-low heat.

   Why? Simmering the aromatics in water first builds a light, flavourful base broth so you don't need lots of santan to carry the taste — the key to keeping the whole dish light.

   Next up:Add the fish pieces and pineapple chunks; simmer over medium-low heat for 6 min, turning the fish gently once halfway.

3. 3 6 min · hands-free

   Add the fish pieces and pineapple chunks; simmer over medium-low heat for 6 min, turning the fish gently once halfway.

   Why? Thin mackerel cooks through in just 6 min; the pineapple's fruit-acid and natural sweetness seep into the broth, balancing sour and sweet with no added sugar.

   Watch out: Don't boil hard or stir often, or the fish will fall apart.

   06:00

   Start timerReset

   Next up:Pour in the lite coconut milk, swirl gently over low heat until it just starts to bubble, then turn off the heat and adjust the salt.

4. 4

   Pour in the lite coconut milk, swirl gently over low heat until it just starts to bubble, then turn off the heat and adjust the salt.

   Why? Add santan last over low heat only — never a hard boil, which splits the coconut milk and releases oil; gentle heat keeps it smooth, creamy and nutritious.

   💡 Tip: Serve with half a bowl of brown rice and a handful of blanched kangkung for a fresh, filling plate.