Ikan Masak Rampai – A Brani Jetty Lunch

This dish recalls the jetty-side meals prepared by Hajah Siti, whose kitchen overlooked the straits. As the men returned with baskets of fish, she would already be slow-simmering her rempah in a battered kawah. “Rampai” refers to the mixture of aromatics and greens tossed in right before serving—each family had their own version.

🌿 Ingredients

For the fish:

• 1 whole ikan kembung or selar kuning, cleaned

• 1 tsp turmeric powder

• ½ tsp sea salt

For the rempah:

• 5 shallots

• 3 cloves garlic

• 1 inch fresh ginger

• 1 stalk lemongrass (white part only)

• 2 fresh red chillies

• 1 dried chilli (soaked)

• 1 tsp belacan (toasted)

Other:

• ½ cup thick coconut milk

• ½ cup tamarind juice (from 1 tbsp asam paste + ½ cup warm water)

• 2 tbsp cooking oil

• 3 candle nuts (optional, for body)

Rampai garnish:

• 1 bunga kantan (torch ginger), finely sliced

• 5 young mango slices (semi-ripe), julienned

• ½ cucumber, deseeded and thinly sliced

• 3 kaffir lime leaves, torn

• 1 small sprig daun selom or coriander (optional)

🔥 Method

1. Marinate the fish: Rub with turmeric and salt. Let rest 15 minutes.

2. Prepare the rempah: Blend shallots, garlic, ginger, lemongrass, chillies, belacan, and candle nuts into a paste.

3. Cook the rempah: Heat oil in a pan. Sauté the rempah on low heat for 8–10 minutes until fragrant and oil separates.

4. Simmer the sauce: Add tamarind juice and bring to a gentle boil. Add coconut milk, stir well, and season with salt and sugar to taste.

5. Add the fish: Place the fish gently into the sauce. Simmer for 5–7 minutes or until cooked through.

6. Prepare the rampai: In a bowl, combine all garnish ingredients and toss gently.

Serve: Place the fish in a shallow dish, pour over the sauce, and top with the rampai. Serve with plain rice or nasi jagung.