🐟 Ikan rujak (crispy fish with peanut sauce)

4 servings · prep 25 min · cook 20 min

Ingredients

• 4 whole fish (sea bream, mackerel) or 4 thick fillets
• 2 tbsp cornstarch, salt, turmeric
• Sauce: 150 g roasted peanuts
• 4 red chilies, 3 garlic cloves
• 2 tbsp palm sugar
• 1 tbsp tamarind paste, loosened
• Juice of 1 lime, salt
• Frying oil

Method

1. Score the fish in a criss-cross, rub with salt and turmeric, and leave 15 min.
2. Pat it very dry then roll in the cornstarch: leftover moisture is what makes the oil spit and ruins the crust.
3. Fry at 180 °C, 5 min per side, until golden and firm.
4. Pound or blend the peanuts with the garlic and chilies, keeping some texture.
5. Heat this paste with the sugar, tamarind and a little water, until it coats a spoon.
6. Add the lime juice off the heat, and pour the sauce over the fish at the last moment so it stays crisp.

Adapted from Cessha Andara (YouTube)

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