Serunding Kelapa Ikan & Ulam-ulaman

Serunding Kelapa Ikan or Sambal Kelapa Ikan and Ulam-ulaman are two Malaysian dishes to company Nasi Kerabu or any other Nasi set. The flavour of toasted coconut (kelapa) and fish is teased me to not snack it as it is. When we mix Serunding Kelapa Ikan and Ulam-ulaman, they remind me of Urab or Urap-urap in Indonesia. The only different is no fish added in urab or urap-urap.

In Indonesia, we have a similarity of toasted shredded coconut which we call “Serundeng”. It’s just one alphabet different 🙂

I like toasting the shredded coconuts a bit darker compare the Malaysian version has for its Serunding Kelapa Ikan as it has more smoky flavour and longer shelf life.

Serunding Kelapa Ikan & Ulan-Ulaman
Malaysian Coconut Fish Floss & Mixed Herb Veggies

Serunding Kelapa Ikan or Sambal Kelapa Ikan


  • Vietnamese coriander (Persicaria odorata, known as daun kesum, rau răm)
  • wild betel leaf (Piper sarmentosum, known as daun kaduk, daun sirih dudu)
  • turmeric leaf (fresh, only if you have. I don’t have a fresh one), thinly sliced
  • bean sprouts, cleaned the roots
  • winged beans (kacang botol or kecipir), thinly sliced
  • Chinese long beans (kacang panjang), thinly sliced
  • Taiwan cabbage, thinly sliced
  • cucumber, diced

Cooking Instructions:

Separate lemonggrass. Take the white parts to be chopped and mixed with Serunding. Do not throw away the rest! Use them together to boil the fish.

Parboiling Fish:

  • In a wok, bring water to a boil. Add fish, the remaining parts of lemongrass that won’t be used for serunding, asam gelugur and salt to season. Cook for another 5 minutes.

Serunding Kelapa Ikan:

Frozen grated coconuts are more accessible in Canada than fresh grated coconuts. I have been using the same grated coconut brands since I lived in Winnipeg. Visit this link to see what grated coconut brand I use. Thaw grated coconut prior to use.

  1. At a low heat, toast grated coconuts in a wok.
  2. Shred the parboiling fish into smaller pieces
  3. Slice shallots, pour over some pinches of salt and let it sit for couple minutes to soften the shallot taste if you like.
  4. Grind shallots and chopped white parts of lemongrass together. Add fish and grind roughly.
  5. Take a pinch of canesugar and mix well. Taste. Add more sugar or salt if you need. In this case, I don’t add more salt.


  • Combine together any veggies and herbs that have been sliced or diced prior you eat.



  1. I appreciated the little bits of info like ““Serundeng” vs serunding “just one alphabet different” … that helped me so much to understand why it was different to what I (as a Dutch Indonesian Indo!) had grown up hearing!! Thanks for all that you share!


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