Ikan Bumbu Bali

Ingredients

• 500 gr cod or haddock fillets
• 2 onions
• 2 cloves Garlic
• 2 red peppers (to taste)
• 3 tbsp tomato puree
• 1 tbsp kecap manis (sweet soy sauce)
• 150 cc. water
• 3 tbsp oil
• flour to coat fish
• oil for fryer
• Spices (Bumbus):
• 2 lime leaves
• 2 bay leaves
• 1 cm. galangal
• 1 cm. ginger root
• ½ tsp. trassi (shrimp paste)
• 2 tsp. sugar
• 1 stalk lemongrass

Method

1. Divide the fish into four fillets. Coat with flour and deep fry until golden brown. Set aside.
2. De-seed peppers and slice thinly. Chop onions and garlic. Heat oil in wok, then add peppers, onions and garlic and stir fry for 4 mins.
3. Grate galangal and ginger root. Add all the boemboe spices to wok and fry 2 minutes.
4. Add remaining ingredients and the fish and simmer for 10 mins. (Do not overcook the fish as it must be served whole.)
5. Remove leaves and serve with rice.