Steamed Fish In Hot Chili Sauce
(Ikan Kukus Bumbu Cabai)

Ingredients:
  • 1 whole fish (about 500 g ) pomfret, sea perch or other firm fleshed non-oily fish
  • 1 tsp. tamarind
  • salt
  • 1 salam leaf
  • 1 stalk lemon grass, bruised
  • 30 basil leaves
  • Banana leaves or substitute foil

Spice-Paste

  • 100 g ground red chili
  • 10 shallots
  • 2 cloves garlic
  • 8 candlenuts
  • 2 cm fresh ginger
  • 3 tomatoes
  • 1 tsp. sugar
Instructions:
  • Clean and scale the fish.  Make several incisions on each side of the fish.  Rub the fish with the tamarind and salt.   Let it stand for 30 minutes to allow the flavors to be absorbed.
  • Mix the spice-paste with the salam leaf, lemon grass and the basil leaves.  Add salt to taste.
  • Coat fish generously with the spice mixture.  Wrap in banana leaves and secure the ends.
  • Steam until done, approximately 60 minutes.

Make 3-4 servings.

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