Ikan Bali

Ikan Bali

Balinese-style fish

By
From
The Complete Asian Cookbook
Serves
6
Photographer
Alan Benson

Ingredients

Quantity Ingredient
1kg fish steaks
peanut oil, for frying
2 onions, finely chopped
2 garlic cloves, finely chopped
1 1/2 teaspoons fresh ginger, finely grated
1 1/2 teaspoons Sambal ulek
1 teaspoon lemon zest, finely grated
1 teaspoon laos powder
or 2 teaspoons fresh galangal, grated
2 tablespoons lemon juice
2 tablespoons dark palm sugar, chopped
2 tablespoons kecap manis
1/2 teaspoon salt

Method

  1. Wipe the fish with damp paper towel. Cut the fish into serving portions.
  2. Heat 2 tablespoons of the oil in a small saucepan over medium heat. Add the onion and cook until soft. Add the garlic and ginger and stir over medium heat until golden brown. Add the sambal ulek, lemon zest, laos powder, lemon juice, palm sugar, kecap manis and salt and simmer for 2–3 minutes. Remove from the heat and set aside.
  3. Heat a little oil in a wok or large heavy-based saucepan over medium heat. When the oil is hot, fry the fish, in batches, until golden brown on both sides. Drain on paper towel. Serve with a little of the sauce spooned over the top.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again