for tough workers at sea
A delicious Indonesian fish dish, seasoned with a rich, spicy sauce. Ikan Boemboe Bali is easy to prepare, even at sea! The sauce gives a fiery kick and a nice deep flavour to every bite. This dish challenges you to be creative at home and in the galley. Surprise the crew with something special.
CABELY
Onions & Spices
PRAWN CRACKERS & CORIANDER
White rice
Start by dividing the cod fillet into equal portions. Sprinkle each piece with a pinch of sea salt to enhance flavour and retain moisture in the fish.
Heat a dash of oil in a pan over medium-high heat. Fry the cod fillets briefly on all sides until they turn a nice golden brown. This gives the fish a delicious crust and ensures the flavours are well preserved. Then remove the fish from the pan and set the slices aside and pour some lemon juice over them.
Chop the onions finely and chop the garlic well. In the same pan, add some more oil and fry the onions and garlic until the onions are nicely golden brown. Frying the onions and garlic is crucial to get a deep, sweet flavour that forms the basis of the sauce.
Fry in the remaining oil along with the trassi, some sambal, laos, djahé, sereh and brown sugar. When the onions start to colour, add the soy sauce. And further season with a little sea salt if necessary.
Pour a little water into the pan to loosen the sauce and simmer gently until the sauce starts to thicken slightly. This gives the flavours time to come together properly. Then season the sauce with a pinch of sea salt.
Then add the fish pieces and gently mix with the spice mixture. Simmer on a low heat for 5 to 10 min. Serve with white rice.
Divide the fish and the delicious sauce among four bowls or plates. This dish looks best when served with steamed white rice, which perfectly absorbs the tangy and spicy flavours of the sauce. Garnish with a little fresh coriander or fried onions for extra flavour and texture, if desired.
A delicious Indonesian fish dish, seasoned with a rich, spicy sauce. Ikan Boemboe Bali is easy to prepare, even at sea! The sauce gives a fiery kick and a nice deep flavour to every bite. This dish challenges you to be creative at home and in the galley. Surprise the crew with something special.
for tough workers at sea
Start by dividing the cod fillet into equal portions. Sprinkle each piece with a pinch of sea salt to enhance flavour and retain moisture in the fish.
Heat a dash of oil in a pan over medium-high heat. Fry the cod fillets briefly on all sides until they turn a nice golden brown. This gives the fish a delicious crust and ensures the flavours are well preserved. Then remove the fish from the pan and set the slices aside and pour some lemon juice over them.
Chop the onions finely and chop the garlic well. In the same pan, add some more oil and fry the onions and garlic until the onions are nicely golden brown. Frying the onions and garlic is crucial to get a deep, sweet flavour that forms the basis of the sauce.
Fry in the remaining oil along with the trassi, some sambal, laos, djahé, sereh and brown sugar. When the onions start to colour, add the soy sauce. And further season with a little sea salt if necessary.
Pour a little water into the pan to loosen the sauce and simmer gently until the sauce starts to thicken slightly. This gives the flavours time to come together properly. Then season the sauce with a pinch of sea salt.
Then add the fish pieces and gently mix with the spice mixture. Simmer on a low heat for 5 to 10 min. Serve with white rice.
Divide the fish and the delicious sauce among four bowls or plates. This dish looks best when served with steamed white rice, which perfectly absorbs the tangy and spicy flavours of the sauce. Garnish with a little fresh coriander or fried onions for extra flavour and texture, if desired.