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ALMOND AND COCONUT MILK SAUCE:
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1. First prepare the three sauces in the following way: for the almond-and-coconut-milk sauce, preheat the oven to 350°F. Spread the blanched almonds in one layer in a large shallow baking pan and, stirring occasionally, toast them in the middle of the oven for 8 to 10 minutes, or until they are lightly and evenly browned.
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2. Combine the toasted almonds and 1 cup of water in the jar of an electric blender and blend at high speed for 20 or 30 seconds. Turn off the machine, scrape down the sides of the jar with a rubber spatula and blend again until the nuts are completely pulverized and the mixture is reduced to a smooth puree.
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3. In a heavy 8- to 10-inch skillet, heat 3 tablespoons of vegetable oil over moderate heat until a light haze forms above it. Drop in the on-ions and, stirring frequently, cook for 5 to 8 minutes, or until they are a delicate golden brown. Watch carefully for any sign of burning and regulate the heat accordingly.
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4. Add the trassi and mash it with the back of a spoon until it is well blended with the onions. Add the djeruk leaf. Stir in 2 tablespoons of chilies and the garlic and cook for a minute or so.
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5. Then, stirring constantly, add the sereh, coconut milk and almond puree. Simmer for 5 minutes, stirring occasionally, then add the tamarind water, 1 teaspoon of salt and the pepper. Taste for seasoning and transfer the almond-and-coconut-milk sauce to a serving bowl.
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TOMATO-AND-RED-CHILI SAUCE:
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1. To prepare the tomato-and-red-chili sauce, combine the chopped tomato, chilies, lime juice and salt in a serving bowl and toss gently but thoroughly together with a spoon.
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"KETJAP" SAUCE:
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1. To prepare the ketjap sauce, mix the ketjap manis and 1 tablespoon of lime juice in a serving bowl. Set the three sauces aside at room temperature until you are ready to serve them.
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VEGETABLE GARNISH:
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1. Arrange the tomato wedges, cucumber slices, carrot slices, string beans, shredded cabbage, celery leaves, and eggplant cubes (if you use them) attractively on a platter in concentric circles or in rows or in a ring of individually mounded vegetables.
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2. Cover the platter tightly with a strip of aluminum foil or plastic wrap and set the raw vegetables aside in the refrigerator.
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FISH:
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1. Set the broiler rack 4 inches from the heat and preheat the broiler to its highest point. Wash the mackerel under cold running water and pat it completely dry with paper towels. Then season it inside and out with 1 teaspoon of salt and the white pepper.
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2. With a pastry brush, spread 1 tablespoon of the melted butter evenly over the broiler grid and lay the fish on it. Then brush the fish with a tablespoon of the butter.
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3. Basting it every 3 or 4 minutes with the remaining 4 tablespoons of butter, broil the fish for about 10 minutes on each side, or until the skin is crisp and golden brown and the fish feels firm when prodded gently with your finger.
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4. With a wide metal spatula, transfer the fish to a heated platter and serve it at once, accompanied by the vegetables and the three sauces.
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