Indonesian cooking includes many recipes for seafood.This recipe calls for types of fish that are available fresh or frozen the world over, so even landlubbers can partake.
ingredients:
- 1 lb. mackerel, cod, or haddock fillets
- 1 tsp. salt
- 2 tbsp. flour
- 3 tbsp. peanut oil
- ¥ tsp. shrimp paste
- 2 tbsp. water
- 1 medium onion, coarsely chopped
- 1 large clove garlic, minced
- 1 ¥ inch-long piece fresh ginger, peeled and finely chopped
- 1 red chili, seeded and chopped*
- 3 tbsp. lemon juice
- 1 tbsp. brown sugar
- 2 to 4 tbsp. soy sauce
- 4 large lettuce leaves
- Wash fish under cold water and pat
- dry with paper towels. Cut fillets
- In a shallow bowl or pie plate, use a
- fork to mix salt and flour. One by one, roll fish fillets in the flour and set on a clean plate.
- Heat 2 tbsp. of the peanut oil in a
- skillet and fry fish for 3 to 4 minutes per side. Place on a plate, cover with foil to keep warm, and set aside.
- In a small bowl, mix together
- shrimp paste and 2 tbsp. water.
- Clean and dry the skillet before
- heating the remaining 1 tbsp. peanut oil. Add onion, garlic, ginger, and chili pepper and stir-fry for about 5 minutes.
- Add shrimp paste to the onion
- mixture and cook for 2 minutes. Add lemon juice, brown sugar, and soy sauce to taste. Stir to combine.
- Arrange lettuce leaves on four plates
- and place fish on top. Pour the sauce over the fish and serve.
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