Ingredients :
1 lb Firm white fish fillets, cod or haddock should do alright
1 tbs Fish paste
1 x Red chili, finely chopped
Oil, safflower or other un-scented, good quality
1 x Onion, grated
4 x Kaffir lime leaves, torn in halves
1/2 pt Water
3 tbs Rempah paste (see recipe)
1 tsp Fennel seeds
1 tsp Cumin seeds
1 tbs Coriander seeds, crushed
5 x Spring onions, finely shredded
2 x -(up to)
3 x Cloves garlic, finely sliced
Lime juice to taste, approx 1 lime
Methods:
Spread the mixed fish paste and chili over the fish fillets, cut the fillets in slices, 1 – 1 1/2 inches. In, preferably a wok, heat 2 tbsp oil and soften the onion for 5 minutes. Add the lime leaves, REMPAH PASTE and water, stirring and bringing to a boil. Add all the seeds and simmer for about 8 minutes. In another pan, crisp-fry the spring onions and sliced garlic in very little oil, DO NOT BURN, they should be a deep golden crisp.
Discard the oil, pour the sauce over the fish and cook gently for another 2-3 min. Add the lime juice and sprinkle the crispy onions and garlic over.
