Ikan Asin Cocos

A coastal classic with roots around the Cocos (Keeling) Islands and the wider Nusantara, this preparation centers on preserved fish gently simmered in a fragrant, creamy sauce, balancing briny depth with aromatic warmth and a bright finish. It is a homestyle dish meant for easy sharing, most often enjoyed alongside steamed rice with crisp garnishes for contrast.

Ingredients

• ikan asin
• shallots
• garlic
• bird's eye chili
• tomato
• coconut milk
• kaffir lime leaves
• lemongrass
• galangal
• palm sugar
• lime juice
• cooking oil
• water
• rice
• cucumber
• scallions
• coriander leaves

Preparation

1. Rinse the ikan asin under cool water. For a gentler salinity, soak it for 10 minutes, then pat very dry and cut into bite-size pieces.
2. Slice the shallots and garlic. Thinly slice the bird's eye chili (remove seeds for less heat). Dice the tomato. Lightly bruise the lemongrass and galangal to release their aromas.
3. In a bowl, whisk the coconut milk with a small splash of water and a pinch of palm sugar until dissolved; set aside. Keep the lime juice ready for finishing.

Cooking

1. Warm cooking oil in a wide pan over medium heat until shimmering, about 2 minutes.
2. Add the shallots, garlic, and bird's eye chili; sauté until fragrant and translucent, about 3 minutes.
3. Stir in the tomato and cook until soft and jammy, about 2 minutes.
4. Add the bruised lemongrass and galangal, then pour in the mixture of coconut milk, water, and palm sugar. Bring to a gentle simmer for 5 minutes, stirring occasionally.
5. Nestle in the pieces of ikan asin and the kaffir lime leaves. Simmer gently until the flavors meld and the sauce lightly thickens, about 6 minutes. Avoid boiling vigorously to keep the texture delicate.
6. Turn off the heat, add lime juice to taste, and swirl the pan. Let it settle for 1 minute before serving.

Serving

Spoon the stew over hot rice. Garnish with sliced cucumber, chopped scallions, and torn coriander leaves. A final squeeze of lime juice brightens the dish just before it reaches the table.

Tips and Notes

• Salt balance: If the ikan asin tastes assertive, extend the soak in cool water or add a touch more tomato and finishing lime juice for balance.
• Heat level: Adjust the amount or seeds of the bird's eye chili to taste.
• Sauce texture: For a thicker finish, let the mixture gently bubble for an extra 2 minutes; for a looser consistency, add a splash of hot water.
• Aromatic lift: Lightly bruising the lemongrass and galangal helps them perfume the sauce without overpowering the ikan asin.