fried fish in a creamy spicy sauce
200 gr ikan kaca piring / silver sillago
2 cloves of garlic
1 tsp ketumbar
1/2 tsp salt
2 cm lengkuas / galangal / laos
1 serai / sereh / lemongrass, white part
1 red lombok
1 tsp palm sugar
1 tsp salt
300 ml coconut milk (from 1/4 coconut)
2 salam leaves
5 cloves of garlic
2 red lomboks
3 red cabai keriting (curly cayenne pepper)
2 cm kunyit
4 kemiri/candlenuts, roasted
1 cm jahe/ginger
Clean the fish. Pound or grind the garlic, the ketumbar and the salt into a paste. Marinate the fish for at least 15 minutes. Heat in a pan oil and fry the fish brown and cooked and set aside.
Cut the lombok into thin slices. Pound or grind the ingredients for the bumbu into a paste. Heat in a pan 2 tbsp oil and fry the bumbu together with the lombok, the salam, the laos and the serai for 5 minutes.
Then add the coconut milk, the palm sugar and the salt and bring to the boil. Then add the fish and cook until the sauce thickens. Serve.