fried fish with a mushroom sauce
500 gr fish
2 tbsp flour
10 shi take mushrooms
2 cm jahe (ginger)
3 tbsp kecap asin
1 tsp rice vinegar
1 tbsp corn starch
3 tbsp water
Clean the fish and score the fish diagonal. Dry the fish off with kitchen paper and put it through the flour. Heat in a wok the oil and fry the fish brown, crispy and done.
Cut the mushrooms into small pieces. Grate the jahe. Heat in a saucepan the kecap, the rice vineager, the jahe and the mushrooms and let it simmer slowly. Mix the corn starch with the water, add it and let it simmer slowly until the sauce thickenes.
Shred the cabbage and drap it on a plate. Put the fish on top and pour the sauce over it and serve.