RECIPES OF INDONESIA

Ingredients

2 tbsp

1 tsp

1 tsp

1 cup

1 kg

Oil to brush on fish

6 large

6 cloves

15

10 cm

10 cm

2 medium size

1 tbsp

10

1 tsp

4 tbsp

2

2 stalks

3 tbsp

Red chilies (seeded and chopped)

Garlic (peeled and chopped)

Shallots (peeled and chopped)

Ginger root (peeled and chopped)

Fresh turmeric (peeled and chopped) (or 4 tsp of powder)

Tomato (skinned and seeded)

Coriander seeds

Candlenuts

Dried shrimp paste

Oil

Salam leaves

Lemongrass (bruised)

Tamarind pulp

1. To prepare spice paste for seafood, process all ingredients, except oil, tamarind pulp, salam leaves and lemongrass, until coarsely ground

2. Heat oil, add ingredients, except tamarind

3. Stir frequently over moderate heat until fragrant and golden

4. Finish with tamarind and allow spice paste for seafood to cool

5. With a sharp knife cut 4 slits about 2 cm deep on both sides of the fish

6. Season outside with limejuice, salt and pepper

7. Fill the inside of the fish with seafood spice paste and leave the fish to marinate for several hours to improve the flavor

8. Brush with a little oil, place on charcoal grill and cook over medium heat

9. The fish tends to stick very easily, so be sure to oil both the fish and the grill liberally before cooking