📝 About This Recipe
This Seafood Rendang is a luxurious, pescatarian reimagining of the classic West Sumatran dry curry, trading traditional beef for a bounty of succulent prawns and firm white fish. The dish features a complex 'kerisik' (toasted coconut paste) that creates a rich, nutty texture, perfectly coating every piece of seafood in a tapestry of lemongrass, galangal, and turmeric. It is a labor of love that results in an explosion of aromatic, spicy, and savory flavors, capturing the essence of Southeast Asian coastal soul food.
🥗 Ingredients
The Seafood
- 500 grams Tiger Prawns (peeled and deveined, tails left on)
- 400 grams Monkfish or Snapper Fillet (cut into 2-inch chunks; use firm fish that won't flake apart)
The Spice Paste (Rempah)
- 8-10 pieces Shallots (peeled and roughly chopped)
- 5 cloves Garlic
- 2 inch piece Fresh Galangal (sliced against the grain)
- 1 inch piece Fresh Ginger (peeled)
- 1/2 inch piece Fresh Turmeric (or 1 tsp turmeric powder)
- 10-12 pieces Dried Red Chilies (soaked in hot water until soft)
- 2 stalks Lemongrass (white parts only, sliced)
The Aromatics and Sauce
- 400 ml Coconut Milk (full-fat for best results)
- 4 tablespoons Kerisik (Toasted Coconut Paste) (essential for the signature nutty texture)
- 1 piece Turmeric Leaf (finely shredded; substitute with bay leaf if unavailable)
- 4 pieces Kaffir Lime Leaves (torn to release oils)
- 1 slice Asam Gelugur (or 1 tbsp tamarind paste)
- 1 tablespoon Palm Sugar (grated)
- 1 teaspoon Salt (adjust to taste)
👨🍳 Instructions
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1
Prepare the Kerisik: In a dry wok or skillet over medium-low heat, toast 1/2 cup of grated unsweetened coconut, stirring constantly until it turns a deep golden brown. While still warm, pound it in a mortar and pestle or process in a spice grinder until it releases its oils and becomes a thick, dark paste.
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2
Create the Spice Paste: Place all 'Rempah' ingredients into a blender. Add a splash of water or oil to help the blades move and blend until you have a very smooth, fine paste.
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3
Sauté the Aromatics: Heat 3 tablespoons of oil in a heavy-bottomed pot or deep skillet over medium heat. Add the blended spice paste and fry for 8-10 minutes. You are looking for 'pecah minyak'—the stage where the oil separates from the paste and the color darkens.
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4
Infuse the Base: Stir in the torn kaffir lime leaves and the shredded turmeric leaf. The kitchen should smell incredibly fragrant at this point.
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5
Simmer the Sauce: Pour in the coconut milk and add the asam gelugur (or tamarind paste). Stir well to combine. Bring to a gentle simmer, then reduce the heat to low.
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6
Reduce and Thicken: Stir in the kerisik, palm sugar, and salt. Continue to simmer uncovered, stirring occasionally to prevent sticking. Since we are using seafood, we want the sauce to be thick and nearly dry *before* adding the protein.
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7
Achieve the Texture: Cook the sauce for about 15-20 minutes until it has reduced significantly, looking oily and thick enough to coat the back of a spoon heavily.
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8
Add the Fish: Gently fold in the chunks of monkfish or snapper. Cook for 3-4 minutes, being careful not to break the pieces.
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9
Add the Prawns: Add the prawns to the pot. Stir gently so they are submerged in the thick sauce. Cook for another 3-5 minutes until the prawns are pink and curled and the fish is opaque.
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10
Final Seasoning: Taste the sauce. It should be a balance of savory, spicy, and slightly sweet. Adjust salt or sugar if necessary. If the sauce is too thin, turn up the heat for 1 minute while stirring carefully.
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11
Rest and Serve: Remove from heat. Let the dish sit for 5 minutes; this allows the seafood to finish cooking in the residual heat and the flavors to settle. Garnish with additional shredded turmeric leaves before serving.
💡 Chef's Tips
Do not skip the Kerisik; it provides the authentic gritty texture and deep toasted flavor that defines Rendang. Use firm-fleshed fish like monkfish, swordfish, or snapper; delicate fish like cod will disintegrate during the stirring process. Watch the heat carefully when frying the spice paste; if it burns, the entire dish will taste bitter. If you prefer a 'wet' rendang (Kalio), stop the reduction process earlier when the sauce is still slightly pourable. For a deeper flavor, make the sauce base a few hours ahead and just reheat it before adding the fresh seafood.
🍽️ Serving Suggestions
Serve alongside steaming hot Jasmine rice or traditional Malaysian Coconut Rice (Nasi Lemak). Pair with a side of 'Acar Awak' (pickled vegetables) to provide a bright, acidic contrast to the rich curry. A crisp, cold Lager or a dry Riesling works beautifully to cut through the richness of the coconut milk. Serve with Keropok (prawn crackers) for an added crunchy texture. A simple side of blanched green beans or bok choy keeps the meal balanced and fresh.