Tomato Sauce Fish Recipes

Tomato Sauce Fish (Ikan Bumbu Tomat)

Ingredients:
700 gr. fresh water carp (gurami) fish
4 shallots
2 cloves garlic
1 onion leaf
1 tomato
2 Tbs. ketchup
salt and pepper to taste


Instructions:
Clean the fish bowels, divide arid get meat (filleted). Then slice thinly.
Give salt and pepper to taste, set them aside for a moment so that the spices are soaked.
Then fry sliced-fish until cooked, take out and put them on an oval plate.
Mince onions and garlic. Slice onion leaf and tomato.
Then fry all spices, add ketchup, salt and pepper to taste.
Stir evenly, then pour this tomato sauce on the top of the fried fish.
Ready to serve.

Make for 3-4 servings.

Source : melroseflowers

Other :

• 1. Banana Leaf Roast Duck (Bebek Betutu)
  2. Boiled Prawns (Udang Rebus)
  3. Minced Seafood Satay (Sate Lilit)
  4. Peanut and Tiny Seafish (Teri Kacang)
  5. Prawns in Tamarind Sauce (Udang Garang Asam)
  6. Roasted Squid (Cumi Bakar)
  7. Salted Fish Curry (Kotokan Jambal)

Stuffed Milkfish Otak-Otak Bandeng

Stuffed Milkfish (Otak-Otak Bandeng)

Ingredients:
1 whole bandeng (milkfish) or substitute sea bass or mackerel (about 700 g)
6 tbs. grated coconut, fried in a dry pan until golden brown and pounded till fine
100 ml thick coconut milk from ¾ coconut
2 eggs, beaten
banana leaves, or substitute foil
Spice-paste

2 tsp. coriander seeds
6 shallots
3 cloves garlic
4 candlenuts
1 cm fresh gangale (lengkuas)
2 tsp. sugar
salt to taste

Instructions:
Scale and gut the fish through the gills. Wash the fish inside and out and dry thoroughly with kitchen towel paper.
Carefully pound the fish with the flat of a large knife. Massage it hard all over in order to release the meat from the skin.
Remove the backbone of the fish but leave tail and head in place: bend the tail towards the head until you feel the bone snap. Carefully pull out the bone through the gill-opening. Take care not to break the skin anywhere.
Press out all the meat through the gill-opening by pressing the fish with a spoon from the tail-end towards the head.
Turn over the skin by pushing the tail towards the head. Remove the bones then push the tail back through the head opening. Flake the meat and fry in a dry pan for a few minutes, then remove all the tiny bones from the meat. Mix the meat with the grated coconut, coconut milk, beaten eggs and the pounded Spice-paste. Blend till smooth. The consistency should be like soft butter.
Put the stuffing back inside the fish through the gill-opening. Sew up the opening after stuffing the fish. Wrap in a banana leaf and secure the ends. Steam until done, approximately 15-20 minutes. Unwrap and grill over a barbecue or in the oven until brown before serving.
Note: Choose a freshly caught milkfish, because the skin would tear easily in a fish that has been lying around for a while.

Make for 3-4 servings.

Source : melroseflowers

Other :
1. Banana Leaf Roast Duck (Bebek Betutu)
2. Boiled Prawns (Udang Rebus)
3. Minced Seafood Satay (Sate Lilit)
4. Peanut and Tiny Seafish (Teri Kacang)
5. Prawns in Tamarind Sauce (Udang Garang Asam)
6. Roasted Squid (Cumi Bakar)
7. Salted Fish Curry (Kotokan Jambal)