An Indonesian recipe originating from the Bumbu Bali restaurant in Bali and published in Rick Stein’s ” Far Eastern Odyssey”.
Ingredients
- 400 g fish fillets e.g. monkfish, sea bass, gurnard
- 250 g prepared medium sized squid (pouches about 7 inches long)
- 12 large raw peeled prawns
- freshly ground white pepper
- 1 tbsp lime juice
- 200 g Balinese Spice paste about 8 heaped tbsps
- 2 tbsp vegetable oil
- 4 kaffir lime leaves torn into small pieces
- 2 fat lemongrass stalks halved and bruised
- 120 ml Asian Chicken stock
- 250 ml coconut milk
Servings:
Instructions
- Cut the fish into 3-4 cm chunks. Slit the body pouches of the squid along one side, open them out flat and score the inside with the tip of a sharp knife into a fine diamond pattern. Cut lengthways into 4 wide strips and then each strip across into three pieces. Score the fins in the same way. Separate the tentacles into pairs.
- Put the fish and squid into a shallow bowl with the peeled prawns and sprinkle with 1/2 tsp salt, some pepper and the lime juice. Mix together well, then add half the spice paste and rub it well all over the pieces of seafood.
- Heat the oil in a large, deep frying pan over a medium heat. Add the remaining spice paste and fry gently for 2-3 minutes until it starts to smell fragrant. Add the kaffir lime leaves, lemongrass and stock and simmer for one minute.
- Add the pieces of fish ( not the squid or prawns) to the pan and leave to cook for 1 minute, then turn over and cook for a further minute. Add the coconut milk to the pan together with the squid and prawns. Simmer for 2 minutes until all the seafood is just cooked. Season to taste with a little more salt and some lime juice if wished. Serve immediately.
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