Ikan Ceng Cuan - braised ginger fish

braised ginger fish

ingredients:

500g fish (cod / mackerel)

1 tbsp lime juice

1 tsp salt

4 shallots

5 cloves garlic

4cm jahe

3 tbsp kecap manis

2 tbsp tauco

1 tsp white pepper

2 red chilies

3 red rawits

1 tsp palm sugar

1/2 tsp salt

200 ml water

oil

 

preparation:

Clean the fish and rub it in with the lime juice and salt and let it rest for 15 minutes. Heat enough oil in a pan and fry the fish until golden brown. Then allow the fish to drain on kitchen paper.

Slice the shallots and knolfook into thin slices, the jahe julliene, the chilies into rings and halve the rawits.

Heat in a pan 2 tbsp oil and fry the shallots, the garlic and the jahe for 3 minutes. Add the kecap and tauco and stir until the kecap will caramelize. Add the water, pepper, chilies, palm sugar and salt and bring to the boil. Add the fish and rawits. Let it simmer for 2 minutes and serve.