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Spicy Fish

If you make Ikan Kecap a day ahead, put it straight on to a serving dish after cooking and then pour over the sauce, cover and chill until required.

ingredients

serves 3 - 4
450 g (1 lb) fish fillets, such as mackerel, cod or haddock
30 ml (2 tbsp) plain flour
groundnut oil for frying
1 onion, roughly chopped
1 small garlic clove, crushed
4 cm (1 1/2 in) fresh root ginger, peeled and grated
1 - 2 fresh red chillies, seeded and sliced
1 cm (1/2 in) cube terasi, prepared
60 ml (4 tbsp) water juice of 1/2 lemon
15 ml (1 tbsp) brown sugar
30 ml (2 tbsp) dark soy sauce
salt roughly torn lettuce leaves, to serve

method

1. Rinse the fish fillets under cold water and dry well on absorbent kitchen paper. Cut into serving portions and remove any bones.

2. Season the flour with salt and use it to dust the fish. Heat the oil in a frying pan and fry the fish on both sides for 3 - 4 minutes, or until cooked. Lift on to a plate and set aside.

3. Rinse out and dry the pan. Heat a little more oil and fry the onion, garlic, ginger and chillies just to bring out the flavour. Do not brown.

4. Blend the terasi with a little vater, to make a paste. Add it to the onion mixture, with a little extra water if necessary. Cook for 2 minutes and then stir in the lemon juice, brown sugar and soy sauce.

5. Pour over the fish and serve, hot or cold, with roughly torn lettuce.

For a buffet dish cut the fish into bite-size pieces or serving portions.

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