Small fresh fish like sardines, are used in this typical seafood dish fishing village near Pekalongan, on the northern coast of Central Java.

Ingredients:

1 ½ lbs (700 g) small fresh fish, gut and cleaned, then left whole, or fish steaks

1 teaspoon salt

5 tablespoons oil

2 red finger-length chilies, deseeded and sliced (optional)

3 shallots, peleed and sliced

2 cloves garlic, peeled and sliced

2 ripe tomatoes, cut into swedges

1 salam leaf

2 tablespoon tamarind juice – see our sambal categories-

2 teaspoons sugar

Pinch of salt

½ teaspoon ground white pepper

3 tablespoon water

Springs of Lemon Basil, to garnish

Spice Paste

2 candlenut, roughly chopped

3 to 4 red finger-length chilies, deseeded

6 shallots, peeled

2 cloves garlic, peeled and sliced

1 in (2 ½  cm) fresh ginger, peeled and sliced

1 in (2 ½ cm) fresh turmeric, peeled and sliced, or 1 teaspoon ground turmeric

½ teaspoons ground coriander

Cooking Directions

1. Season the fish with the salt and set aside 15 minutes.
2. Prepare the Spice Paste by grinding all the ingredients to a smooth paste in a mortar or blender, adding a little oil if necessary to keep the mixture turning. Set aside.
3. Heat 3 tablespoons of the oil in a wok over medium heat until hot. Pan-fry the seasoned fish until golden brown and crispy, 5 to 7 minutes. Remove from the pan and drain on paper towels
4. Heat the remaining oil over medium heat in a wok and stir-fry the Spice Paste until fragrant, 3 to 5 minutes. Add the sliced chili (if using), shallot and garlic, tomato wedges, salam leaf and tamarind juice, and stir-fry for 1 minute, the season with the sugar, salt and pepper. Finally add the fried fish and then season with the sugar, sugar salt and peper. Finally add the fried fish and water, mix well and simmer for 1 minute before removing from heat.
5. Transfer to a serving platter, garnish with basil leaves and serve hot.

source: Authentic Recipes From Indonesia, Heinz van Helzen and Lother Arsana

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