[Henk's Hot Kitchen]

 Ikan Boemboe Bali

 Medium to hot balinese fish dish. Ideal as a side dish with a larger
 Rice meal (Ricetable) or on it’s own with plain boiled rice. Choose a
 fish with nice firm white flesh that can be divided in fillets like Cod,
 Haddock or any other locally available fish. Do not overcook the fish as
 it must be served whole.

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  Ingredients:                          Preparation:

     * 500 gr Cod fillets               Divide the fish into four
     * 2 Onions                         fillets. Coat with the flour and
     * 2 Cloves of Garlic               deep fry until golden brown. Set
     * 2 Red Peppers                    aside. De-seed peppers and slice
     * 3 Tbs. Tomato puree              thinly. Chop onions and garlic.
     * 1 Tbs. Ketjap Manis              Heat oil in wok than add peppers,
     * 150 cc. Water                    onions and garlic and stirfry for
     * 3 Tbs. Oil                       4 mins. Grate galangal and ginger
     * flour to coat fish               root. Add all the boemboe spices
     * oil for fryer                    to wok and fry for a further 2
                                        mins. add remaining ingredients
  Spices (Boemboes):                    and the fish and simmer for 10
                                        mins. Make sure the fish remains
     * 2 Lime leaves                    whole. Remove leaves and serve.
     * 2 Bay leaves
     * 1 cm. Galangal
     * 1 cm. Ginger root
     * ½ tsp. Trassi
     * 2 tsp. Sugar
     * 1 stalk Lemongrass

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 This recipe is part of Henk's Hot Kitchen. You'll find many more recipe's
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                      Copyright © 1997 Henk Hardendood