Archive for the ‘Grilled Fish Basil and Tomato Sambal – Ikan Bakar Colo Colo’ Category

Grilled Fish Basil and Tomato Sambal – Ikan Bakar Colo Colo

Fish, grilled plain or wrapped in banana leaves, is very popular on the eastern Indonesian island of Sulawesi and Maluku. This recipe from Maluku is very simple-flavored with a typical Colo Colo Sambal

Ingredients:

21 whole fresh fish (about 2 lbs/ 1kg), or 1 ½ lbs (700 g) fish steaks

½ teaspoon salt

1 tablespon freshly squeezed lime or lemon juice

2 tablespoon oil

1 large banana leaf or aluminium foil, for wrapping

Colo Colo Sambal

3 to 4 red finger-length chilies or bird’s eye chilies, deseeded and sliced

4 shallots, peeled and sliced

2 ripe tomatoes, diced

4 spring Asian basil, minced

4 tablespoons sweet Indonesian soy sauce (kecap manis)

2 tablespoons freshly squeezed lime or lemon juice

Cooking Directions:

1. If using whole fish, scale, gut and clean the fish, then make several shallow diagonal slits on each side. Season the fish with the salt and lime or lemon juice, then brush it with the oil. Set aside for 15 minutes
2. Make the Colo Colo Sambal by combining all the ingredients in abowl and mixing well
3. Scald the banana leaf in a basin by pouring boiling water over it, then wipe it dry. Wrap the seasoned fish in the banana leaf or aluminium foil. Cook the parcedirtly over hot charcoal or under a preheated broiler until the banana leaf is evenly browned and the fish is done, 10 to 15 minutes on each side.

Wrap the fish parcel and spoon the sambal over it. Serve immediately. Alternatively serve the Colo Colo Sambal in a small bowl on the side.

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