(South East Maluku)
Ingredients :
1 whole ikan kue, 600 g
1 tsp salt, 4 g (or to taste)
1 Tbs lime juice, 10 ml
4 shallots, 40 g
2 cloves garlic, 10 g
15 g turmeric
20 g ginger
20 g galangal
a blade lemon grass, 20 cm, cut finely
50 g roasted skinless kenari nuts
3 Tbs cooking oil, 30 ml, for frying
400 ml water
2 eggplants, 250 g, cut into cubes
25 g lobi-lobi (Flacourtia inermis)
3 red chillies, 30 g, cut into a slant
10 g kemangi leaves
1 tsp salt, 4 g (or to taste)
Method :
Clean and scale fish, discard gills and intestines. Wash and cut in serving pieces. Coat with salt and lime juice. Let stand for 15 minutes to marinate.
Make shallots, garlic, turmeric, ginger, galangal, lemon grass, and kenari nuts into a paste. Fry until aromatic. Pour in water and let come to a boil.
Add fish pieces, eggplants, lobi-lobi, red chillies, kemangi leaves, and season with salt. Continue cooking until done.
Note :
4 servings
Substitute for lobi-lobi : sour fruit or young tamarind pods
Substitute for ikan kue : bream other fish for soups
Source : Selera Magazine, December 1993
