Tempoyak Ikan (Fish in Fermented-Durian Gravy)

0/4

Work top to bottom — prep ahead while timers run

Gather everything first, then follow the steps

Protein· 1

  • 170 g Indian mackerel (2 fish, cleaned)170g

Vegetables· 3

  • 8 g red chili (sliced)8g
  • 6 g lemongrass (bruised)6g
  • 6 g garlic (minced)6g

Sauces· 2

  • 25 g tempoyak (fermented durian)25g
  • 30 g lite coconut milk30g

Spices· 2

  • 2 g turmeric powder(staple)2g
  • pinch of salt(staple)2g

  1. Rub the mackerel with half the turmeric and a pinch of salt, then let it sit for 5 min.

    Why? Turmeric doesn't just colour the fish; it tames the fishy smell and firms the flesh — a quick marinade means you won't need to pan-fry it hard in oil to mask any odour.

    Tip: Score the fish twice on each side so the marinade and gravy soak in.

    Next up:In a dry non-stick pan over medium-low heat, sauté the garlic, lemongrass, red chili and remaining turmeric for ~1 min until fragrant.

  2. In a dry non-stick pan over medium-low heat, sauté the garlic, lemongrass, red chili and remaining turmeric for ~1 min until fragrant.

    Why? Toasting the aromatics dry is enough, because the lite coconut milk and tempoyak coming next already bring their own richness — skipping the oil here is exactly where this makeover saves.

    Next up:Pour in about 120 ml water with the tempoyak, stir to dissolve and bring to a simmer, then slide in the fish and cook gently for 6 min.

  3. 6 min · hands-free

    Pour in about 120 ml water with the tempoyak, stir to dissolve and bring to a simmer, then slide in the fish and cook gently for 6 min.

    Why? Loosening the tempoyak in water first spreads its tang evenly through the gravy — 25 g is plenty to set the tone; more would overpower the fish and quietly pile on calories.
    Watch out: Once the fish is in, don't stir — just swirl the pan gently so the flesh doesn't break apart.
    06:00

    Next up:Just before turning off the heat, stir in the lite coconut milk, warm through for 30 sec, taste and adjust with a pinch of salt.

  4. 1 min · hands-free

    Just before turning off the heat, stir in the lite coconut milk, warm through for 30 sec, taste and adjust with a pinch of salt.

    Why? Adding the coconut milk last and never boiling it keeps it from splitting — that way a small spoon of lite santan gives a round, creamy finish without needing the full-fat version.

    Tip: Serve with half a bowl of rice and a handful of blanched greens to balance the sour-spicy kick.

    00:30