How to Make Baked Spanish Mackerel With Coconut Cream Sauce

Baked Spanish mackerel with coconut cream sauce is a dish based on a traditional Chinese appetizer, often associated with banquet dinners and holiday parties. Using Spanish mackerel instead of the more common wolf herring mixed with homemade coconut milk and galangal juice makes a great appetizer on its own, or a complete meal when served with a bowl of steamed white rice, crisp green salad and a chilled light Chinese beer or semi-dry white wine.

Things You'll Need

• 10 oz. grated coconut
• 1 1/2 lb. Spanish mackerel
• 2 egg whites, beaten
• 1/2 tbsp. MSG
• 1/2 tsp. salt
• 1 tsp. sugar
• 1 tsp. tapioca flour
• 1 tsp. galangal juice
• 1/4 tsp. white pepper
• 5 tbsp. water
• Banana or palm leaves to serve

Instructions

1. Combine the water and grated coconut in a small mixing bowl. Wrap the grated coconut in muslin cloth and squeeze over the mixing bowl to make coconut milk. Add the salt, MSG, sugar, pepper, tapioca flour and galangal juice and set aside.

2. Put the Spanish Mackerel into a food processor and blend until it becomes a thin paste. Add the coconut milk and blend until thoroughly combined. Transfer the Spanish mackerel and coconut milk mixture into a large mixing bowl and add the egg whites. Beat with an electric mixer until stiff.

3. Place the banana or palm leaves over a large serving platter. Put the fish paste into the center of each leaf with slightly wet hands. Fold the ends of the leaf over to cover the paste and place toothpicks into the open ends to seal the leaves.

4. Heat a pan on high heat until it is very hot. Place the wrapped fish pieces into the pan and cook for 8 to 9 minutes, turning regularly. Serve immediately.

Tips & Warnings

• Add the coconut milk slowly to make sure you do not make the fish mixture too thin.

References

• Recipe Zaar
• Queensland Catch
• Big Oven

Resources

• Bon Apetit
• Gourmet