Fish Volcano recipe by Ninik Becker.
Well, as a fan of spicy food I often cook this dish by using several different type of fish and the result are equally delicious. The recipe is very simple and the cooking time is short. You can use whole fish or fillet, if using whole fish, make a small incision on both sides to allow the flavors to seep into the fish perfectly.
I enjoyed the the dish with Basmati rice and stir fry broccoli..Yumm.!
A few years ago in Indonesia, I went to a small Warung makan (traditional small place, normally selling simple cooked foods running by individual person or family) that serving this kind of dish and the taste was incredible. It was whole Indonesian catfish. The owner of the warung have a catfish pond in the backyard so the fish always fresh. Until now I’m still dreaming about that place. Wish to visit again in the future and hoping the warung still there.
Stir fry broccoli as complement.
- 500 g fish, I use white fish fillet, rinse, dry with pepper towels
- 500 ml fish stock or water
- 2 slices galangal root/1/4 tsp galangal powder
- 2 lime leaves
- 1 lemongrass / 1/4 tsp lemongrass powder
- 1 tsp tamarind juice/lemon juice/white vinegar
- salt and sugar, adjust
- 10 whole dried red chilies
- fresh parsley for garnish
Spices paste :
- 10 fresh red chilies, or adjust to your taste
- 5 shallots
- 3 cloves garlic
- 2 Kemiri (candlenuts)
- 2 cm turmeric root/1 tsp turmeric powder
- 2 slices ginger
- Heat 2 tbsp oil in a saucepan, sauté spices paste in medium heat until cooked and smell delicious.
- Add lemongrass, galangal, lime leaves and stir evenly.
- Add the fish into the pan, higher the heat. Stir gently until the fish turned color and firm.
- Pour the fish stock or water. Season with salt, sugar and tamarind water/lemon juice/white vinegar and whole dried red chilies.
- Bring to boil, lower the heat and cooked for about 10 minutes or until the liquid reduced.
- Taste it. Adjust the seasoning to your taste. Garnish with fresh parsley if you like.
- Transfer into serving dish.