grilled fish with spicy sauce from East Kalimantan
2 small catfish / bass (200 gr)
1 tsp palm sugar
1/2 tsp base be pasih (see recipe)
75 ml of water
1 tsp asem / tamarind
1 tbsp oil
3 cloves garlic
2 red chilies
5 red rawits
Score the fish and sprinkle with salt and leave it for 15 minutes. Roast the fish over a charcoal fire until cooked.
Pound or grind the ingredients for the bumbu fine into a paste. Heat in a pan the oil and fry the paste for 5 minutes. Add the water, palm sugar, base and asem and cook it. Pour the sauce over the fish and serve.