Iwak Lundu Betu’up (Sautéed Keting Fish)
Ingredients
| Ingredient | Quantity |
|---|---|
| Ikan Lundu (Keting Fish) | 1 kg (head removed) |
| Garlic | 10 cloves |
| Shallots | 7 cloves |
| Lemongrass | 3 stalks |
| Bird’s Eye Chili | 20 pieces |
| Turmeric | 1 small piece |
| Red Chili | 3, sliced diagonally |
| Green Chili | 3, sliced diagonally |
| Tomatoes | 2, diced |
| Kaffir Lime Leaves | 5 leaves |
| Oil | To taste |
| Water | To taste |
| Salt | To taste |
| Tamarind (without seeds) | 1 teaspoon |
Instructions
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Prepare the Spice Paste: Blend together the shallots, garlic, lemongrass, turmeric, Bird’s Eye chili, and tamarind until smooth.
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Sauté the Aromatics: Heat oil in a pan, then add the kaffir lime leaves. Follow with the blended spice paste and sauté until fragrant.
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Cook the Fish: Add the ikan lundu to the pan, stirring to coat it in the spice mixture. Cover the pan and let it cook until the fish is tender.
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Add Vegetables and Seasoning: Incorporate the salt, sliced red and green chilies, and diced tomatoes. Stir well, cover, and let simmer.
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Final Touches: Taste and adjust seasoning as needed. Serve hot with steamed white rice for a delightful meal.
Enjoy the vibrant flavors of Iwak Lundu Betu’up, a dish that embodies the essence of Indonesian cuisine!
