Made most commonly with (smoked) mackerel, this is a Dutch Indonesian dish that can be extra spicy. I found it impossible to find mackerel anywhere when I lived in the pacific NW of the US but one could probably use snapper, bass, cod, or another oily fish instead.
It's kind of like a fish curry, but really different
Making the Indonesian "wet spice mix", called BUMBU requires most of the preparation time, and most likely, a well-planned sortie to your nearest asian food store to obtain the right ingredients.
2 large onions, finely diced
4 cloves garlic, filely chopped
4 kemiri nuts, crushed
12 red lombok/rawit chili peppers, cut into rings <--- You can use Thai peps instead
1 or 2 teasp sereh, (dried lemongrass powder)
1 teasp laos (galanga root, you could use ginger instead)
2 teasp koenjit aka kurkuma(ground powder of the curcuma plant, as it's the main ingredient in curry powder you could probably use curry powder)
1 teasp ketumbar (dried coriander SEEDS, crushed)
1/2 teasp trassi (shrimp paste)
2 tablesp lime juice
2 tablesp oil
1 tablesp fish sauce (Nam Pla)
1/4 block santen (dried coconut, else use coconut cream)
You might want to plop a good tablespoon of SAMBAL (chili pepper paste) in there.
Blend, crush Mix all the ingredients together in a bowl. Here is your bumbu. It should be a little thicker than liquid but not pasty. Add a little water, coconut milk (or hot sauce!) if need be. Now rub all over the gutted fish inside and out. You'll want to wrap that fishy in banana leaves but if you can't find those just use tinfoil. Wrap it completely and well around the fish so the goo doesn't leak out. Don't waste all that flavorful goodness.
Bake in grill or oven. Time depends on wether you have a smoked fish or raw one but 20 mins should suffice.
Serve with rice or noodles. Drink beer, as always.
It's kind of like a fish curry, but really different
Making the Indonesian "wet spice mix", called BUMBU requires most of the preparation time, and most likely, a well-planned sortie to your nearest asian food store to obtain the right ingredients.
2 large onions, finely diced
4 cloves garlic, filely chopped
4 kemiri nuts, crushed
12 red lombok/rawit chili peppers, cut into rings <--- You can use Thai peps instead
1 or 2 teasp sereh, (dried lemongrass powder)
1 teasp laos (galanga root, you could use ginger instead)
2 teasp koenjit aka kurkuma(ground powder of the curcuma plant, as it's the main ingredient in curry powder you could probably use curry powder)
1 teasp ketumbar (dried coriander SEEDS, crushed)
1/2 teasp trassi (shrimp paste)
2 tablesp lime juice
2 tablesp oil
1 tablesp fish sauce (Nam Pla)
1/4 block santen (dried coconut, else use coconut cream)
You might want to plop a good tablespoon of SAMBAL (chili pepper paste) in there.
Blend, crush Mix all the ingredients together in a bowl. Here is your bumbu. It should be a little thicker than liquid but not pasty. Add a little water, coconut milk (or hot sauce!) if need be. Now rub all over the gutted fish inside and out. You'll want to wrap that fishy in banana leaves but if you can't find those just use tinfoil. Wrap it completely and well around the fish so the goo doesn't leak out. Don't waste all that flavorful goodness.
Bake in grill or oven. Time depends on wether you have a smoked fish or raw one but 20 mins should suffice.
Serve with rice or noodles. Drink beer, as always.