Asian Recipes and Cooking Guide

Cooking Tips, Kitchen Skills and Recipes.....

This is one recipe that is a favorite and common not only in Indonesia but also across most of Asia like in Malaysia and Singapore. The fish must have a solid meaty texture or it will fall apart during frying. Kecap manis is Indonesian soy sauce and is slightly thicker and sweeter than the Chinese soy sauce. This sauce is available in most of the Asian grocery stores.

Ingredients: (Serves 4)

750 g (1.5 lb) firm white fish fillets, such as jewfish or ling

1/2 teaspoon salt

1/2 teaspoon pepper

Oil, for shallow frying

4 red Asian shallots, finely sliced lengthways

2.5 cm (1 in) piece lemon grass (white part), finely chopped

2 red chilies, finely chopped

2 cm (3/4 cm) piece fresh ginger, grated

1/2 teaspoon shrimp paste

1/2 cup (125 ml) water

2 tablespoons kecap manis

1 tablespoon grated palm sugar or soft brown sugar

2 teaspoons lime juice

3 spring onions, fine chopped

Method:

Preheat the oven to warm 160°C (315°F/Gas 2-3). Cut the fish into bite-sized pieces; sprinkle with the salt and pepper. Heat the oil, about 2 cm (3/4 in) deep, in a deep frying pan, add the fish 3 or 4 pieces at a time, and fry over moderately high heat for about 4 minutes, turning the pieces over, until they are a light golden brown. Drain the fish on paper towels and place in the oven to keep warm.

In a small pan, heat 2 tablespoons of the fish frying oil; add the shallots, lemon grass, chili, ginger and shrimp paste and cook for 3 minutes over low heat, stirring occasionally. Add the water, kecap manis and sugar, and stir until the sauce boils and thickens. Stir in the lime juice and spring onion. Drizzle the sauce over the fish and serve immediately.

Happy Cooking,

Carol