Indonesian Spicy Fish From Bali Recipe

Ingredients:

• 500 gr Cod fillets
• 2 Onions
• 2 Cloves of Garlic
• 2 Red Peppers
• 3 Tbs. Tomato puree
• 1 Tbs. Kecap Manis
• 150 cc. Water
• 3 Tbs. Oil
• flour to coat fish
• oil for fryer

Spices (Boemboes):

• 2 Lime leaves
• 2 Bay leaves
• 1 cm. Galangal
• 1 cm. Ginger root
• ½ tsp. Trassi
• 2 tsp. Sugar
• 1 stalk Lemongrass

Directions:

1. Divide the fish into four fillets. Coat with the flour and deep fry until golden brown. Set aside.
2. De-seed peppers and slice thinly. 
3. Chop onions and garlic.
4. Heat oil in wok than add peppers, onions and garlic and stirfry for 4 mins.
5. Grate galangal and ginger root. 
6. Add all the boemboe spices to wok and fry for a further 2 mins. add remaining ingredients and the fish and simmer for 10 mins. 
7. Make sure the fish remains whole.
8. Remove leaves and serve. 

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