Bawal Bakar

Original Cooking from DKI Jakarta, Indonesia

Grilled pomfret with a spicy sambal

Ingredients :
2 pomfrets, 700 g
2 Tbs lime juice, 20 ml
2 tsp salt, 8 g (or to taste)
charcoal, for grilling

Sambal :
3 Tbs cooking oil, 30 ml, for frying
5 red chillies, 50 g
1 tsp fried trassi, 5 g
1/2 tsp salt (or to taste)
1 tsp limau lime juice
6 Tbs sweet soy sauce, 60 ml

Side dish :
100 g cucumber, cut into serving pieces
100 g cabbage, cut into serving pieces
5 kemangi leaves
2 red tomatoes, 200 g, cut into serving pieces
150 g petai beans, fried with skin (optional)

Method :

1. Clean and scale fish, discard gills and intestines. Coat with lime juice and salt. Let stand for 15 minutes to marinate. Grill over charcoal until done and brownish. Set aside.
2. To make sambal : Stir fry red chillies until aromatic. Take from flame and drain. Make red chillies, trassi, and salt into a paste. Add limau lime juice
3. Serve grilled pomfret with sambal, sweet soy sauce, and side dish

Note :
4 servings
Petai bean = sa-taw bean (parkia speciosa)

Source : Selera Magazine, Juni 1994