Slow Cooker: Rendang with Tilapia

In the slow cooker group on Facebook, making rendang is very popular. Of course mostly meat is being used, so I experimented if it could be done with fish. This was a huge success. I also tried a variation with tempeh, but that one still needs tweaking, so I can't share it yet. Of course you can make a vegetarian or vegan rendang by leaving the fish out and replace it with more veggies.

Rendang with Tilapia (serves 4, 3.5l slow cooker)
- 400 gr potatoes
- 400 gr green beans
- 400 gr tilapia filet
- 1 onion
- 80 ml coconut milk
- 4 tsp rendang paste (please taste yours, the spiciness differs per brand)
- 2 tbsp ketjap manis

Chop the onion and cut the beans into 3 cm pieces. Peel and cut the potatoes into small chunks. Place everything except for the fish in the slow cooker. Put it on high and after 3 hours add chunks of tilapia. Then set the slow cooker on low and for another hour. So 4 hours in total.

We served it with coconut rice and cucumber.

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