Indonesian Recipes (Bali, Java) - Bream with Two Sauce (Kuran Banyubiru) Recipe

Ingredients

• 1 bream or pink perch, about 800 g/1 3/4 lb

• about 250 g/9 oz prawns

• 1 stem lemon grass

• 125 ml/4 fl oz (1/2 cup) fish stock (broth) or water

• salt

• sugar

For the prawn sauce:

• 1 medium tomato

• 1 teaspoon turmeric

• 3 red chilies

• 3 kemiri nuts (or macadamia nuts)

• 1 piece ginger root, about 2 cm/3/4 in long

• 5 shallots

• 3 cloves garlic

• 2 tablespoons oil for frying and oil for the fish

For the soy sauce:

• 4 red shallots

• 2 cloves garlic

• 1 cinnamon stick

• 1 teaspoon Sambal ulek (refer recipe)

• 1 tablespoon oil for frying

• 250 ml/8 fl oz (1 cup) kecap manis (sweet soy sauce)

• mint leaves

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Method:

1. Clean and gut the fish. Season with salt and fry in oil till crisp. Remove from the pan.

2. To make the prawn sauce, grind or puree all the ingredients for the sauce and fry briefly in oil with the crushed lemon grass until the mixture develops an aroma. Add the prawns to sauce and stir. Add the stock and season with salt and sugar.

3. To make the soy sauce, peel two shallots and the garlic, chop finely and fry in the oil. Add the cinnamon and sambal, simmer briefly, then add the soy sauce and simmer a little longer.

4. Arrange in a dish and garnish with rest of the shallot rings and a few mint leaves.

5. Serve the sauces separately from the deep fried fish.