This dish is typically cooked with fish heads in Indonesia, as shown in the photo, but is equally delicious with whole fish or fillets.
Ingredients
- 1½ lbs (750 g) snapper, tuna or sea bream fillets
- 1 tablespoon oil
- 4 cups (1 liter) water
- 1 teaspoon salt
- 3 stalks lemongrass, tender inner part of bottom third only, bruised
- 5 kaffir lime leaves
- 1-2red finger-length chilies, sliced
- 2 green onions (scallions), cut into lengths Crispy Fried Shallots Spice Paste
- 1½ in (4 cm) fresh turmeric, peeled and sliced
- 1½ teaspoons ground turmeric
- 2 in (5 cm) ginger, sliced
- 2-3 red finger-length chilies, deseeded
- 4-6 shallots, peeled
- 4-6 shallots, peeled
How to Make It
- If using whole fish, scale, gut and clean the fish, then make several shallow diagonal slits on each side.
- Make the Spice Paste by grinding all the ingredients to a smooth paste in a mortar or blender, adding a little water if necessary to keep the mixture turning.
- Heat the oil in a wok over high heat and stir-fry the Spice Paste for 1 to 2 minutes until fragrant. Add the water, salt, lemongrass and kaffir lime leaves, and bring to a boil. Add the fish, reduce the heat to medium and return to a boil, then simmer uncovered until the fish is cooked, 7 to 10 minutes. Adjust the taste with more salt or water as desired and remove from the heat.
- Transfer to a serving platter and serve hot with steamed rice, garnished with sliced chili, green onions and Crispy Fried Shallots.