Indonesian Recipes (Bali, Java) - Squid in Kumquat Sauce (Cumi Cumi Kenari) Recipe

Ingredients

• 500 g/18 oz small cleaned squid

• juice of 1 lime

• For the stuffing

• 150 g/5 oz fish fillet, such as cod

• 1 egg white

• 2 tablespoons chopped almonds

• 1 clove garlic

• 1 bunch chives

• 5 leaves lemon basil (or lemon balm and basil)

• lime juice

• pinch of nutmeg flowers

• 2 tablespoons coconut cream (this rises to the surface in canned coconut milk and may be used so long as the can is not shaken)

• salt

• pepper

For the sauce:

• 2 kumquats

• 1 piece preserved ginger

• 2 tablespoons sugar

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

• lime juice and red rice vinegar salt

• chives for garnish

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Method:

1. To make the stuffing, chop all the ingredients coarsely - including the fish fillet ­and stir in the egg white and coconut cream.

2. Stuff the squid with this mixture. Steam for about 5 minutes and put to one side.

3. To make the sauce, cut the two kumquats and the candied ginger into very thin slices. Caramelize the sugar lightly and add the fish stock.

4. Add the kumquat and ginger and season with rice vinegar, salt and lime juice. Reduce the sauce.

5. Pour the hot sauce over the stuffed squids and garnish with chopped chives before serving.