Sugudai Rendang

Ingredients

In the original Micronesian Sugudai, the fish is typically marinated in lime juice and cooked with local ingredients such as coconut milk, ginger, and garlic. However, in this Malay-inspired adaptation, we incorporate traditional Malay spices like lemongrass, galangal, and turmeric to infuse the dish with a unique flavor profile. The addition of coconut cream lends a creamy texture to the rendang, enhancing its richness. We alse have the original recipe for Sugudai, so you can check it out.

• 500g (1.1 lb) firm white fish fillets, cut into chunks 500g (1.1 lb) firm white fish fillets, cut into chunks
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 2 lemongrass stalks, bruised 2 lemongrass stalks, bruised
• 2 cm (0.8 inch) galangal, sliced 2 cm (0.8 inch) galangal, sliced
• 2 cm (0.8 inch) ginger, sliced 2 cm (0.8 inch) ginger, sliced
• 2 red chilies, sliced 2 red chilies, sliced
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 400ml (13.5 fl oz) coconut cream 400ml (13.5 fl oz) coconut cream
• 2 tablespoons tamarind paste 2 tablespoons tamarind paste
• 2 tablespoons palm sugar 2 tablespoons palm sugar
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 25g, 18g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 25g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   Heat the vegetable oil in a large pan over medium heat.
2. 2.
   Add the chopped onion and minced garlic, and sauté until fragrant and golden brown.
3. 3.
   Stir in the lemongrass, galangal, ginger, and red chilies, and cook for a few minutes until the flavors are released.
4. 4.
   In a small bowl, combine the turmeric powder, coriander powder, and cumin powder. Add this spice mixture to the pan and cook for another minute.
5. 5.
   Pour in the coconut cream and bring the mixture to a gentle simmer.
6. 6.
   Add the fish chunks to the pan, followed by the tamarind paste and palm sugar. Stir gently to coat the fish with the sauce.
7. 7.
   Reduce the heat to low and let the rendang simmer for about 20-25 minutes, or until the fish is cooked through and the sauce has thickened.
8. 8.
   Season with salt to taste.
9. 9.
   Garnish with fresh cilantro before serving.

Treat your ingredients with care...

• Fish — Choose firm white fish fillets such as cod, halibut, or snapper for the best results. Ensure the fish is fresh and free from any unpleasant odors.
• Lemongrass — Bruise the lemongrass stalks by lightly pounding them with a rolling pin or the back of a knife. This helps release their aromatic oils during cooking.
• Tamarind paste — If you can't find tamarind paste, you can substitute it with lime juice for a tangy flavor.

Tips & Tricks

• For a spicier rendang, increase the number of red chilies or add a teaspoon of chili powder.
• If you prefer a thicker sauce, simmer the rendang for a few extra minutes until it reaches your desired consistency.
• Leftover rendang can be refrigerated and enjoyed the next day, as the flavors tend to deepen and intensify.

Serving advice

Serve Sugudai Rendang hot with steamed rice or coconut rice for a complete meal. The fragrant rendang sauce pairs perfectly with the fluffy rice, creating a delightful combination of flavors.

Presentation advice

Garnish the Sugudai Rendang with a sprinkle of fresh cilantro to add a pop of color. Serve it in a shallow bowl to showcase the vibrant sauce and the tender fish chunks.