RECIPES OF INDONESIA

Ingredients

2

2 1/2 cm

2 1/2 cm

1/2 tsp

1 tsp

3 cloves

1 small

1/2

50 gm

1 tbsp

1 stalk

4

2

900 ml

4

225 gm

12 whole

1 tbsp

1 tsp

1/2

Red chilies

Fresh root ginger (chopped)

Fresh root galangal (chopped) (or 1/2 tsp ground galangal)

Ground turmeric

Paprika

Garlic

Onion (chopped)

Red capsicum (sweet pepper) (deseeded and finely sliced)

Cashew nuts

Vegetable oil

Lemon grass (bruised) (or 2 tsp ground lemon grass)

Lime leaves

Bay leaves

Unsweetened coconut milk

White fish steaks (e.g. cod, hake, haddock), (halved)

Bamboo shoots (sliced)

Cherry tomatoes

Kecap manis (soy sauce)

Sugar

Lime (juice)

Freshly chopped coriander leaves (to garnish)

1. Place the chillies, ginger, garlic, galangal, onion, paprika, turmeric, capsicum, ground lemon grass (if using) and half of the cashew nuts in a food processor and blend to a smooth paste, adding a little water if necessary
2. Heat the oil in a deep frying pan, add the spice paste and stir fry for 3 minutes
3. Add the fresh lemon grass (if not using ground), bay leaves, lime leaves, soy sauce, sugar and coconut milk, bring to the boil then reduce the heat and simmer for 15 minutes or until the sauce has reduced by 1/3rd
4. Pass the sauce through a sieve to remove the solid parts then return to the pan together with the fish, bamboo shoots, tomatoes and the remaining cashew nuts, bring to the boil then reduce the heat and simmer for about 10 minutes, or until the fish is cooked through, turning the fish once during the cooking time
5. To serve, transfer the fish to a warmed serving platter using a slotted spoon then add the lime juice and coriander leaves to the sauce, mix well and pour over the fish
6. Serve immediately