Balinese Fried Fish Recipe

Recipe:

750 g (1.5 lb) firm white fish fillets, such as jewfish or ling
1/2 teaspoon salt
1/2 teaspoon pepper
Oil, for shallow frying
4 red Asian shallots, finely sliced lengthways
2.5 cm (1 inch) piece lemon grass (white part only), finely chopped
2 red chilies, finely chopped
2 cm (3/4 inch) piece fresh ginger, grated
1/2 teaspoon shrimp paste
1/2 cup (125 ml) water
2 tablespoons kecap manis
1 tablespoons grated palm sugar or soft brown sugar
2 teaspoons lime juice
3 spring onions, finely chopped

Method:

Preheat the oven to warm 160oC (315oF/Gas 2-3). Cut the fish into bite-sized pieces; sprinkle with the salt and pepper. Heat the oil, about 2 cm (3/4 inch) deep, in a deep frying pan; add the fish 3 or 4 pieces at a time, and fry over moderately high heat for about 4 minutes, turning the pieces over, until they are a light golden brown. Drain the fish on paper towels and place in the oven to keep warm.

In a small pan, heat 2 tablespoons of the fish frying oil; add the shallots, lemon grass, chili, ginger and shrimp paste and cook for 3 minutes over low heat, stirring occasionally. Add the water, kecap manis and sugar, and stir until the sauce boils and thickens. Stir in the lime juice and spring onion. Drizzle the sauce over the fish and serve immediately.

Note: The fish must have a solid meaty texture or it will fall apart during the frying. Kecap manis is Indonesian soy sauce, and is slightly thicker and sweeter than Chinese soy sauce.

Preparation time: 25 minutes
Total cooking time: 30 minutes
Serves: 4