Jumping fish

Ikan bumbu Bali

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  • 2 persons
  • cooking time: 20 min
  • difficulty

Ingredients

  • 2 cloves of garlic, finely chopped
  • 1/2 onion, cut in half rings
  • 2 lombok chillies, finely chopped
  • 2 stalks of lemongrass, finely chopped
  • 4 candle nuts, finely chopped
  • 4 cm of galangal, cut in thin slices
  • 2 kaffir lime leaves (or djeruk purut)
  • 1 bay leave (fresh or dried)
  • 2 tbsp. sweet soy sauce
  • 300 g. mahi mahi fillet(or any firm white fish), skinless and cut in 2 cm cubes
  • 2 limes

How to prepare

Bart made this authentic dish on a trip to Indonesia. Bart made this authentic dish on a trip to Indonesia. Ikan bumbu Bali is a very easy to make, but yet delicious recipe! You can replace the mahi mahi with mackerel or any firm white fish, because mahi mahi is not very well known in western countries.

 

Preparation

  • 1 Put a pan with peanut oil on high heat and fry the onion, garlic and chili until the onion is softened. Then add the galangal, lemongrass and candle nuts and fry for another minute.
  • 2 Add about 150 ml of water and let all the flavors of the ingredients infuse. Let it cook for 3 minutes and add the lime leaves and the bay leave.
  • 3 Pour in the sweet soy sauce and the juice of 1 lime. Season the mahi mahi with salt and black pepper and cook the fish in the dark sauce for about 4-5 minutes.
  • 4 When the fish is cooked, serve the 'stew' on a plate with some steamed rice and lime parts. Enjoy!