Masakan Ikan Cobek Sambal Hijau
Masakan Ikan Cobek Sambal Hijau
Get this quick, easy and spicy Indonesian fish recipe by Will Meyrick from Back to the Streets: Jakarta.
  • Difficulty Level Moderate
  • Technique Frying
  • Preparation Time 30 minutes
  • Cooking Time 30 minutes
  • Yield 2 servings
  • 1 small Whole fish, Snapper or similar
  • 1 tablespoon Turmeric, grated
  • 1 fresh Lime, juiced
  • 50 grams Shallots, peeled
  • 50 grams Garlic, peeled
  • 25 grams Ginger, peeled
  • 5 tablespoons Sweet soy sauce
  • Pinch of White pepper
  • Pinch of Salt
  • Pinch of Pepper
  • Sundanese Style Sambal Hijau
  • 250 grams Fresh choko
  • 450 millilitres Coconut milk
  • Small knob Galangal, approx. 3cm, peeled
  • 2 fresh Salam leaves (Lemon basil leaves)
  • 1½ tablespoons solid Coconut palm sugar, sliced
  • 15 Petai beans (if desired)
  • Chillies
  • Tomatoes
  • Salt to taste
  1. First clean the snapper thoroughly, then cut through the back of the fish, following the spine, down the body to the tail. Once past the head, the knife typically stays on one side of the spine, so you end up with two flat half-fish pieces, one with the backbone, the other without. (If you’re a little unsure how to do it just ask your fishmonger to clean and butterfly the snapper for you)
  2. Mix the turmeric powder and lime juice together in a bowl to create a marinade. Rub the flesh of the fish with the mixture so that it’s evenly covered. Set aside while you make the sambal
  3. After the sambal’s done, roughly chop the shallots, ginger and garlic into large pieces Heat a little cooking oil in a saucepan and gently sauté them together until it’s all nice and soft. Pound in a mortar and pestle along with the sweet soy sauce and a pinch of white pepper, sugar and salt to season
  4. The consistency will be a thick, deep brown sauce with lots of texture. Once it’s ready, turn off the heat and pop the lid on to keep it warm while you fry the fish
  5. Heat some good quality cooking oil in a large frypan. It should be about 4-5cm deep. When the oil is hot, shallow fry the fish until golden and crispy n on both sides. Drain on kitchen paper
  6. Place the whole fried fish on a plate (best to use a wooden board) and spoon the deliciously sticky, sweet sauce over the top. Toss some julienned chilli over the top and serve with a side bowl of sambal hijau and some wedges of lime
  1. Sundanese Style Sambal Hijau
  2. Cut the ends of the chillies and tomatoes and then chop them all up
  3. You can lessen the quantity of chilli, depending on your preference, but keep it all fairly chunky.
  4. Tear up a small handful of fresh lemon basil leaves
  5. Pound everything together in a mortar and pestle but leave it a bit rough, as you’re not looking to create a very fine sambal or anything close to a paste
  6. Lots of texture, with the flavours blended through, is the aim

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