Chili Fried Fish (Base Be Pasih)

Makes 4

Here is an adjusted recipe from the basic Balinese spices for cooking fish, base be pasih. Basically, after you have finish making the basic spices it’s up to you whether you want to marinate it to the fish then grilling it, or making fish curry by adding coconut milk, or covering the marinated fish with banana leaves or aluminum foil and steam it. I feel like oily food so I fried the fish, because it taste so great with the rices.

4  pompano
½ lemon juice
½ tsp salt
1 tsp shrimp paste
4 garlic cloves
4 candlenuts
½ medium onion
1 cm ginger
4 tsp chili paste
1 tsp turmeric powder
½ tbs coriander powder
1 small tomato
1 tsp tamarind paste
1 lemon grass
2 bay leaves
1/3 cup oil

How to prepare:
-mix salt and lemon juice
-clean the fish, slice the body thinly and sprinkle with the lemon juice, leave for 10 minutes
-fry the fish until crispy, set aside
-crush the candle nut with the side of your knife, set aside
-blender garlic, onion, ginger and candle nut until it becomes a paste, set aside
-in a fry pan add 1/3 cup of new oil and fry with the shrimp paste until fragant
-add the garlic paste and the chili paste
-add the turmeric powder, coriander powder, tamarind paste, lemon grass and bay leaf
-blender the tomato and add in to the frying mixture
-add in the fish and blend well, becareful not to tear  the fish apart


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