All Food Recipes

This is a dish to be made with sea fish. What is needed is a species with reasonably firm white flesh. Those which we would use in Indonesia, or some of them at least, are known in Australia and have relations in the Caribbean region; but there is little point in trying to find a fish in, say, northern Europe which, resembles an Indonesian species. The fact is that any fish with white flesh will do; and any research should be for what is abundant sheap and fresh. From my own experience I know that turbot, haddock and skate are all suitable; and angler-fish and dgist would also do very well. You will also need dried raw shrimps, which in Indonesia are called ebi. These are a staple food in South-east Asia and can be found i any large Chinese or Oriental grocery, or in large foodstores with specialty departments.

700 g (1.5 lb) fish, cut up into small cubes
30 g (1 oz) dried shrimps or prawns
10 shallots
2 green chillis, or 1/2-1 tsp chilli powder
2 tsp sweet soya sauce
3 tsp lemon soya juice
Salt
Vegetable oil

For the marinade:
1 tbs thick tamarind water
1 cloves garlic
salt and pepper
1/2 tsp ground ginger
1/2 tsp turmeric
1 tsp ground coriander

Marinate the fish for 2 hours. If you are using dried prawns, soak them in cold water for half an hours; if you are using the tiny dried shrimps, this soaking is not necessary. Slice the shallots and green chillis finely. Deep-fry the fish cubes until golden, then keep them warm while you prepare the rest of the dish. Heat 2 tablespoonfuls of vegetable oil in a wok, saute the shallots and chilli until slightly brown, then add the dried shrimps or prawns. Continue stir-frying for 2 minutes before putting in the soya sauce and a little salt. Stir for 1 minute more and add the fried fish; mix well. Just before serving, sprinkle with juice. Serve hot.