Indonesian specialities: red mullets in coconut sauce

Name: Indonesian specialities: red mullets in coconut sauce
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 4 Shallots; 3 Garlic cloves; 1 piece(s) (approx. 3 cm) Ginger Root; 2 stem(s) Lemongrass; 4 red mullets ready for cooking (approx. 200 g each); 7-10 Tbsp Juice of 1 lime; 7-10 Tbsp Salt; 6 TABLESPOONS Coconut oil; 7-10 Tbsp Sambal Oelek; 1/4 l Coconut milk; 2 TEASPOONS Palm sugar; 7-10 Tbsp Sweet peppers; 7-10 Tbsp Cayenne pepper; 1/2 bunch Chives; 7-10 Tbsp slices of lime, chillies and chives

AUTHOR
Benton Mccarty

DIFFICULTY
very easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

4 Shallots
3 Garlic cloves
1 piece(s) (approx. 3 cm) Ginger Root
2 stem(s) Lemongrass
4 red mullets ready for cooking (approx. 200 g each)
7-10 Tbsp Juice of 1 lime
7-10 Tbsp Salt
6 TABLESPOONS Coconut oil
7-10 Tbsp Sambal Oelek
1/4 l Coconut milk
2 TEASPOONS Palm sugar
7-10 Tbsp Sweet peppers
7-10 Tbsp Cayenne pepper
1/2 bunch Chives
7-10 Tbsp slices of lime, chillies and chives

Directions

1
Peel and finely dice the shallots. Peel garlic and press it through a garlic press. Peel ginger and grate finely. Wash lemon grass and chop the lower ends finely. Wash fish thoroughly and pat dry.
2
Sprinkle with lime juice and rub with salt. Heat the oil in a pan and fry the fish at medium heat for about 3 minutes on each side. Remove the fish from the pan and keep warm. Fry the shallots, garlic, ginger, sambal oelek and lemongrass in the frying fat for about 2 minutes.
3
Add coconut milk and palm sugar and bring to the boil briefly. Season sauce with salt, paprika and cayenne pepper. Arrange fish on a plate, pour sauce over it and sprinkle with chives.
4
Serve garnished as desired with slices of lime, chilli peppers and chives.