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- 1 KG PRAWNS, cleaned
- 3 TBSP SAMBAL TOMAT
- 2 CHILI PEPPERS
- 1 CUP COCONUT MILK
- 1 TOMATO, sliced
- 1 STALK LEMONGRASS, bruised
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- 4 FISH FILLETS
- 3 STEMS LEMONGRASS, chopped
- 2 RED CHILIES, chopped
- 2 CLOVES GARLIC, chopped
- PIECE OF GINGERROOT, chopped
- 1 ONION, chopped
- 1 LEMON
- 4 TBSP OIL
- ALUMINUM FOIL
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Stir fry the prawns
for 2 minutes. Add the sambal tomat, chilies, coconut cream, lemon grass
and pepper and salt to taste and cook three minutes on high heat. Take
out the lemon grass and add the tomatoes.
This recipe is popular
in Bali.This
recipe was inspired by the book "Bali unveiled" by the Swiss chef
Heinz von Holzen, who also owns the famous
restaurant "Bumbu Bali" on the same island.
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Put each fish fillet on a piece of
aluminum foil and sprinkle with salt and pepper to taste. Slice half
of the lemon and press the juice out of the other half. Mix the ginger,
lemon grass, lemon juice, chilies, garlic and onion and distribute this
mixture over the fish. Drizzle the oil on top. Close the foil and bake
the fish 25 minutes in the oven at 180 degrees
Celsius. Open the foil. Arrange
the lemon slices on top.
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