Savory Indonesian Klotok Fish Stir-Fry with Ale Leaves

Oseng Klotok: A Delightful Indonesian Dish

Ingredients:

• 3 pieces of salted klotok fish (dried fish)
• A handful of ale leaves
• Sugar, to taste
• Salt, to taste (use sparingly as the fish is already salty)
• 1 tablespoon oyster sauce
• Sliced Aromatics:
  • 4 shallots
  • 4 garlic cloves
  • 5 green chilies

Instructions:

1. Prepare the Fish: Tear the salted klotok fish into bite-sized pieces. This helps the flavors meld better and ensures the fish is well-seasoned.

2. Sauté Aromatics: In a hot pan with a splash of oil, sauté the sliced shallots, garlic, and green chilies until they become fragrant and slightly golden. The aroma of the aromatics should fill your kitchen, giving you a hint of the delicious dish to come.

3. Combine Ingredients: Add the torn klotok fish to the pan with the sautéed aromatics. Stir in the sugar, a pinch of salt (remember, the fish is already salty), and the oyster sauce. Mix well to ensure the fish is coated evenly with the seasonings.

4. Cook the Dish: Continue cooking, stirring occasionally, until the fish turns a lovely brown color and the flavors have fully developed. The fish should be crispy on the outside while remaining tender on the inside.

5. Add Ale Leaves: Stir in the ale leaves and cook for an additional 1-2 minutes, allowing them to wilt slightly and infuse their unique flavor into the dish.

6. Serve: Remove from heat and transfer the Oseng Klotok to a serving plate. This dish is perfect as a flavorful accompaniment to steamed rice or as a standout feature of a larger meal.

Enjoy the robust, savory flavors of this traditional Indonesian treat!