Smoked Ray Fish Stir-Fry with Spicy Chili Sauce
Smoked Ray Fish Stir-Fry (Oseng Ikan Pari Asap)
Ingredients:
- 1/4 kg smoked ray fish (ikan pari asap)
- Cooking oil (as needed)
- 5 red curly chilies (cabe merah keriting)
- 7 bird’s eye chilies (cabe rawit)
- 4 garlic cloves (bawang putih)
- 5 shallots (bawang merah)
- 1 large tomato
- 1 piece of galangal (lengkuas), bruised
- 1/2 cm ginger (jahe), bruised
- 2 kaffir lime leaves (daun jeruk)
- Soy sauce (to taste)
- 1 stalk green onion (daun bawang)
- Sugar (to taste)
- Salt (to taste)
- Water (as needed)
- Seasoning (optional)
Instructions:
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Prepare the Fish: Rinse the smoked ray fish thoroughly and cut it into small pieces. Heat some oil in a pan, then fry the fish pieces until they are crispy. Remove from the pan and drain on paper towels.
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Prepare the Aromatics: Slice all the spices—red curly chilies, bird’s eye chilies, garlic, and shallots. Dice the large tomato. Bruise the galangal and ginger.
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Sauté the Aromatics: In the same pan, add a bit of oil and heat it up. Sauté the sliced spices, excluding the tomato and green onion, until they become fragrant.
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Add Liquid: Pour in a small amount of water to create a base for the sauce.
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Combine Ingredients: Add the fried fish pieces into the pan. Season with salt, sugar, optional seasoning, and diced tomato. Stir well to combine.
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Finish the Dish: Add soy sauce and chopped green onion. Stir again and adjust the seasoning to taste.
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Cook Until Dry: Continue to cook until the liquid has reduced and the sauce has thickened, allowing the flavors to meld together.
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Serve: Once the dish is ready and the sauce has thickened to your liking, serve the smoked ray fish stir-fry hot.
Enjoy your meal! 😊
