Ingredients:
1/2 to 1 pound of fish*
5 cloves of garlic
5 cloves of shallots
3 candle nuts (kemiri)
A size of a thumb of fresh ginger
1 tomato
1 teaspoon of ground chili paste/sambal oelek (add more/less as you desire)
5 Tbs of lime juice
2 - 3 Tbs of sweet soy sauce (kecap manis)
Pinch of salt
3 - 6 Tbs of olive oil (for cooking the sauce and the fish)
How to make:
1. On a food processor; put all ingredients, except the fish and sweet soy sauce. Puree them.
2. On a medium saute pan; pour the oil and the pureed ingredients. Cook them by stirring it once in awhile. When it is thick, add sweet soy sauce. This would be the sauce.
3. On a separated saute pan; pour the oil and cook/saute the fish (NOT a deep fry).
4. When the fish is cooked, put it on the other saute pan which has the sauce.
5. Stir gently and let the fish covered by the sauce. Ready to serve.
* I used mackerel for this recipe for its firm texture and less fish bones. However, you could use any other fish you prefer.
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