Home | Fish
Ingredients: • 1 kg (2 lbs) fish, cleaned and scaled • ½ teaspoon salt • 3 tablespoons lime juice • 2 tablespoons oil • 4 green tomatoes, sliced • 1 turmeric leaf, finely sliced • 5 kaffir lime leaves, finely sliced • 2 stalks lemongrass, tender inner part of bottom third only, bruised • 250 mL (1 cup) warm water • 2 spring onions, cut into lengths • 5 small sour carambola, halved lengthwise • 1-2 green chilies, sliced lengthwise, seeds discarded • 1-2 red finger-length chilies, sliced length-wise, seeds discarded • 4-5 bird’s eye chilies, bruised • Few sprigs lemon basil (kemanggi), to garnish Spice Paste: • 10 candlenuts • 3-4 red finger-length chilies • 8-10 shallots, peeled • 2 cm ( ¾ in) fresh ginger root, peeled and sliced • 2 cm ( ¾ in) fresh turmeric root, peeled and sliced • 2 teaspoons salt Preparations: 1. Rub the fish inside and out with the salt and lime juice. Set aside to marinate 2. To make the Spice Paste, dry-roast the candlenuts in a wok or skillet over low heat for 2 to 3 minutes until golden brown, then grind in a blender until coarse., then grind in a blender until coarse. Add the chilies, shallots, ginger, turmeric and salt and grind until smooth, adding a little water if needed to keep the mixture turning. Rub the fish inside and out with the Spice Paste. 3. Heat the oil in a wok then add the fish, tomatoes, turmeric, kaffir lime leaves and lemongrass. Cover the pan and cook over low heat for 2 minutes. Turn the fish over and cook for another 2 minutes. 4. Add the warm water to almost cover the fish, then add the spring onions, carambola and chilies. Bring to a boil, cover the wok and simmer for 5 minutes. Turn the fish carefully and cook until done, 5 to 10 minutes. Transfer the fish and sauce to a serving dish and garnish with lemon basil. Serve hot with rice. Serves: 4 Preparation time: 30 mins. Cooking time: 20 mins.
Periplus
