Page 131 - EBOOK_81 Homestyle Recipes With The True Taste Of Indonesia

2½ teaspoons salt

½ large tomato, diced

3 tablespoons sambal oelek

1 lime, sliced into wedges

1 small cucumber, to garnish.

1 Clean and scale the fish and rinse it under cold water. Pat dry with a paper towel

and set it on a large plate. On each side of the fish, using a sharp knife, make
approximately 2-inch long cuts between the top of the fish and its stomach area. Do
this so there are 4 slits on each side. Set the fish aside.

2 Heat the oil for deep-frying in a large wok over medium high heat. Using a mortar
and pestle or food processor, grind the garlic, shallots, and 1 teaspoon of salt until
they become a smooth paste. Add the diced tomatoes. If using a mortar and pestle,

gently mash the tomatoes into the garlic and shallot paste just a few times until lightly
crushed. If using a food processor, pulse a few times.

3 Heat the 2 tablespoons of oil in a small pan over high heat. Sauté the paste for 1 to 2
minutes, adding the sambal oelek and remaining salt. Stir thoroughly for just a couple
of minutes until fragrant and the tomatoes have dissolved further, creating a chunky
sauce. Set the sauce aside.

4 Once the frying oil has come up to temperature, gently slide the whole fish in and
deep fry for at least 7 to 8 minutes on each side, until completely golden and crisp.
Drain thoroughly and arrange on a serving platter. Spread the sauce all over the fish.
Garnish with lime wedges and cucumber pieces and serve hot.