Fish Moolie

What a funny name – I read that and all I could think of was Austin Powers “Molie Molie Molie…”

Ha Ha Ha!!

OK so back to the Fish Moolie – it wasn’t so funny but it was yummy!  Moolie moolie moolie….

It’s basically fish in a coconut sauce (I’d say soup since there was so much of it in comparison to the fish!!!)

We used 500g of Monkfish which we got at Billingsgate (another post on this later)  to 800ml of coconut milk!

We found the recipe in one of our favourite cook books and never heard of or had this before so don’t know if it came out how it’s supposed to.

Basically the paste is made of the same stuff the laksa was made of minus the blachan and prawn stock!!!

I find these Malaysian dishes actually quite complicated to make – but I suppose once you get used to what goes into the curry paste it will become much simpler.


Here I am, never having cooked with lemongrass at all and now cooking 2 dishes in a row that needed it!

Since we ate this right after making Laksa – we’re now all coconutted out…

This one requires 50g dessicated coconut dry fried til it’s golden brown and then food processed until it’s an oily paste and put aside.


Then in the food processor (or I suppose you could pestle and mortar it) put in 6 shallots, 6 blanched almonds, 2-3 garlic cloves, 2.5cm piece of ginger, 2 lemongrass base (bruise stalks and reserve for later) and 2tsp turmeric and blend together to a paste.

Salt the cubed monk fish (about 2.5cm cubes).

Heat about 3tbsp oil in wok, add above mixture and cook for a few minutes, add 800ml coconut milk stirring constantly.  Then add fish cubes, chilli (about 2-3 fresh, seeded and sliced), the bruised lemon grass stalks and cook for 3-4 minutes.  Stir in the desiccated coconut paste and cook for 2-3 minutes.  Taste and adjust the seasoning.

Sprinkle with chilli and chives and serve with rice.

Fish Moolie

We didn’t have any red chili which would have made it prettier to look at, I used 3 green chilies and sprinkled with chives.

It tasted VERY coconuty and the amount of coconut milk really took away the zing of the chilli and it turned out very mild.  The fish was REALLY soft and moist.  As mentioned, there was a lot more “sauce” than there was fish but it tasted so good when we drowned our rice with it!!

Well, give it a go and let us know what you think 🙂  AND if this is a dish you do make often – please feel free to give us any tips for improvement 🙂

Enjoy!  We did 🙂


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s