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4 x 600g fresh whole red snapper
160 g sambal mentah
200 g bumbu
400 g Jimbaran Salad
40 ml lime juice
Sambal mentah:
40 g shallot
10 g bird's eye chili
30 g red chili
40 g lemon grass
10 g shrimp paste
20 ml lime juice
30 ml oil
10 g Kaffir lime leaves
Salt and pepper to taste
Slice shallots and chilies.
Crush and slice lemon grass. Grill shrimp paste and add while
hot to sliced ingredients, mix. Add juice, oil and seasoning.
Bumbu (seasoning):
40 g each garlic, shallot and candlenuts
20 g each fresh turmeric, ginger, ginger
roots and red chilies
10 g each coriander seeds, bird's eye
chilies, shrimp paste and palm sugar
Slice all ingredients and sauté in
thick-based pan until soft. Cool slightly and blend until
smooth. Sauté again and reduce the Bumbu until thick.
Season.
Jimbaran Salad:
50 g sliced tomato
50 g salad onion
40 g each garlic, red pepper, shallots
40 ml lime juice
20 ml fish sauce
Mix all above ingredients
together.
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