Wineshark Cooking Class - Spicy Fish Indonesian Style 印尼香辣魚

Ingredients (for 4):

• Sea bream - 1 (400 g)
• Tomato - 2
• Shallot - 2
• Garlic - 4 clove
• Candle nut - 4
• Small red chili - 4
• Large red chili - 1
• Lemon leaves - 4
• Galangal - 4 slices
• Lemongrass - 1
• Coconut sugar - 50 g
• Coconut cream - 5 tbsp
• Salt - 1 tsp

Procedures:

1. Chop the garlic and shallot finely.

2. Remove the seeds from the chili and chop finely.

3. Crush the candle nuts finely.

4. Mix all the ingredients together.

5. Use only the first 8 cm of the lemongrass and crush using the blunt side of the chopper. Cut the galangal into slices.

6. Cut the tomatoes into quarters.

7. Clean the sea bream and then make two shallow cuts on the body. Wipe dry with kitchen paper.

8. Heat the wok with 500ml of oil, then fry the fish until both sides turn golden. Then remove.

9. Clean the wok and pour back 2 tbsp of oil, then add in the galangal and spices. Stir fry until fragrant.

10. Add the tomatoes in.

11. Add coconut sugar, salt, lemongrass, lemon leaves and 125 ml of water. Simmer until the sauce boils.

12. Add coconut milk and mix well.

13. Add the fish back and cook on one side. Then flip over to cook the other side. Serve when the sauce thickens.