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Deep - Fried Mackerel In Red Sweet - And - Sour Sauce
(Ikan Bumbu Bali)
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| What You Need: |
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SAUCE
½ cup coarsely chopped sweet red bell peppers
½ cup coarsely chopped fresh hot red chilies
1½ cups water
½ cup vegetable oil
2 cups finely chopped onions
1 teaspoon finely chopped garlic
2 teaspoons scraped finely grated fresh ginger root
1 teaspoon powdered laos (see Glossary)
1 teaspoon trassi (shrimp paste, see Glossary)
2 salam leaves (see Glossary)
1 tablespoon dark brown sugar
1 teaspoon salt
¼ cup tamarind water
1 tablespoon ketjap manis
FISH
A 2- to 2½ -pound mackerel, cleaned but with head and tail left on
1 teaspoon salt
4 cups vegetable oil
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| How To Cook: |
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SAUCE:
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1. Combine the bell peppers, chilies and ½ cup of the 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 mixture is reduced to a smooth puree.
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2. In a heavy 8- to 10-inch skillet, heat ½ cup of vegetable oil over moderate heat until a light haze forms above it. Drop in the onions and garlic and, stirring frequently, cook for about 5 minutes, or until they are soft and transparent but not brown. Watch carefully for any sign of burning and regulate the heat accordingly.
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3. Add the ginger, laos and trassi and mash the trassi with the back of the spoon until it blends into the onion mixture. Stir in the salam leaves, brown sugar and 1 teaspoon salt, then add the tamarind water, ketjap manis and remaining cup of water and bring the sauce to a boil, stirring frequently. Remove the pan from the heat.
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FISH:
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1. Wash the fish under cold running water and pat it dry inside and out with paper towels. With a sharp knife, score the fish by making 4 diagonal slits 2 inches long and ¼ inch deep spaced about ½ inch apart on each side of the body. Rub the fish inside and out with 1 teaspoon of salt.
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2. Pour 4 cups of oil into a heavy 12-inch skillet and heat it over high heat until it is very hot but not smoking. The oil should be at least 1 inch deep; if necessary, add more. Add the fish and, turning it once with a slotted spatula or spoon, fry it for about 15 minutes or until it is richly browned on both sides.
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3. Pour off all the frying oil, add the sauce and turn the fish over with a spoon until it is well coated on all sides. Basting constantly, cook over high heat for 5 minutes, or until most of the liquid in the pan has evaporated and the sauce is very thick.
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4. To serve, transfer the fish to a heated platter and pour the sauce over it. Ikan Bumbu Bali is traditionally accompanied by hot boiled rice.
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