Indonesian Food Recipe

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