Balinese-Style Fish with Lemongrass & Lime

Ingredients

• 700 g fish fillet, such as redfish or pollock
• 1/2 tsp salt
• 1/2 tsp black pepper
• 2 tbsp cornstarch
• 200 ml neutral oil, for frying
• 4 shallots
• 1/2 stalk lemongrass, white part only
• 1 chili
• 2 cm fresh ginger
• 1/2 tsp shrimp paste
• 125 ml water
• 1 tbsp ketjap manis
• 1 tbsp soy sauce
• 1 tbsp brown sugar
• Juice of 1/2 lime
• 3 spring onions

Steps

1. Cut the fish into strips.
2. Season the fish with salt and pepper.
3. Toss the fish strips in cornstarch until lightly coated.
4. Cut the shallots into wedges.
5. Finely chop the white part of the lemongrass.
6. Finely slice the chili.
7. Grate the ginger.
8. Slice the spring onions into thin rings.
9. Heat the neutral oil in a wok or deep pan over high heat.
10. Fry the fish strips until golden and crisp.
11. Lift the fish out and drain it on kitchen paper.
12. Carefully remove most of the oil from the pan, leaving about 2 tbsp.
13. Add shallots, lemongrass, chili, ginger, and shrimp paste.
14. Stir-fry for about 3 minutes until fragrant.
15. Add water, ketjap manis, soy sauce, and brown sugar.
16. Let the sauce bubble and reduce slightly.
17. Stir in lime juice and spring onions.
18. Add the fried fish strips back to the pan.
19. Toss gently until the fish is coated in the sauce.
20. Serve immediately.