Ikan Krisi Bali Bumbu Bali

Ingredients

• 500 grams of Ikan Krisi Bali
• 15 red bird’s eye chilies (adjust to taste)
• 5 shallots
• 5 cloves of garlic
• 2 candlenuts
• 3 cm ginger
• 3 cm galangal
• 3 cm turmeric
• 2 stalks of lemongrass
• 2 bay leaves
• 1/4 piece of palm sugar (grated)
• 1 tablespoon granulated sugar
• 1/2 tablespoon salt
• 1/2 packet of flavor enhancer (I use Masako)
• 200 ml water (add more if you prefer a soupy dish)

Instructions

1. Prepare the Fish: Begin by frying the Ikan Krisi Bali until it’s cooked but not overly crispy. This step is crucial for achieving the right texture.

2. Blend the Spice Paste: In a blender or food processor, combine the red bird’s eye chilies, shallots, garlic, candlenuts, and turmeric. Blend until you achieve a smooth paste that will serve as the aromatic base for your dish.

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3. Crush Aromatics: Using the back of a knife or a mortar and pestle, gently crush the ginger, galangal, and lemongrass to release their fragrant oils.

4. Sauté the Spices: In a pan, heat a small amount of oil over medium heat and add the blended spice paste. Sauté until fragrant, then add the crushed ginger, galangal, lemongrass, and bay leaves. Cook until everything is aromatic and well combined.

5. Create the Sauce: Pour in the water, followed by the salt, grated palm sugar, granulated sugar, and flavor enhancer. Stir the mixture well and allow it to come to a gentle boil. Taste and adjust the seasoning as necessary.

6. Add the Fish: Once the sauce is bubbling, carefully add the fried Ikan Krisi Bali into the pan. Allow the fish to simmer in the sauce, letting the flavors infuse deeply into the fish. For a thicker sauce, let it cook until it reduces to your desired consistency.

7. Serve: Once the fish has absorbed the flavors and the sauce has thickened, remove from heat. Serve warm, enjoying the vibrant flavors of Bali in every bite.

Enjoy Your Dish!

This delightful Ikan Krisi Bali Bumbu Bali is perfect for sharing with family and friends, bringing a taste of Indonesia right to your table. Pair it with steamed rice and a side of vegetables for a complete meal that is sure to impress.