Page 137 - EBOOK_81 Homestyle Recipes With The True Taste Of Indonesia

10 kaffir lime leaves or 1 teaspoon finely gratedlime zest

½ cup (125 ml) tamarind concentrate

¾ teaspoon salt + extra for sprinkling

3 tablespoons dark brown sugar

Freshly ground black pepper to taste

2 lb (1 kg) sea bass fillets

1 Heat the 3 tablespoons of butter in a small saucepan over high heat until completely
melted and it begins to bubble. Sauté the diced tomato with the kaffir lime leaves for 1
to 2 minutes.

2 Add the tamarind concentrate, salt, sugar, and pepper, reducing the heat to medium
low. Simmer for 6 to 8 minutes while stirring continuously; making sure to scrape the

bottom of the pot so nothing gets burnt. The tomato should break down while the sauce
thickens. Turn off the heat and set the sauce aside.

3 Heat the remaining butter in a large non-stick skillet over medium heat. Pan-fry the
sea bass for about 8 to 10 minutes on each side, depending on the thickness of the fish.

4 Spoon the sauce onto a serving plate. Gently lay the fish on top of the sauce. Sprinkle
lightly with salt and serve immediately. Alternately, drizzle the sauce on top of the
fish.