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Balinese fish with tamarind eggplant sauce
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Easy yet impressive sweet and savory fish dish.
Ingredients:
  • 1 small eggplant, cut into 1cm-thick pieces
  • 180ml (3/4 cup) oil
  • 5 green shallots, thinly sliced
  • 5 garlic cloves, thinly sliced
  • 1cm finely grated fresh ginger
  • 1 lemongrass stem pale section only, finely chopped
  • 1 tsp ground galangal
  • 1 tsp chilli powder
  • 1 tsp ground turmeric
  • 3 makrut lime leaves, centre vein removed, thinly sliced
  • 125ml (½ cup) Sweet Soy Sauce Kecap Manis
  • 250ml (1 cup) water
  • 60ml (¼ cup)tamarind puree
  • 1 (about 300g) barramundi fillet, skin on
  • Steamed rice, to serve.
Instructions:
  • Preheat a non-stick pan over medium heat. Cook eggplant slices in a single layer for 3 minutes on each side until perfectly cooked. Then, set them aside.
  • Pour 80ml (⅓ cup) of oil into the pan and sauté shallots, garlic, ginger, and lemongrass over medium heat until golden brown.
  • Combine galangal, chili, turmeric, makrut lime leaves, ABC Sweet Soy Sauce Kecap Manis, water, and tamarind in the pan and bring to a boil. Add the eggplant back to the pan. Simmer on low heat for 5 minutes until the sauce thickens. Let it sit aside.
  • In a hot pan, drizzle 100ml of oil. Season barramundi and sear skin-side down for 4 minutes. Flip and cook for another 4 minutes.
  • Place the fish on a serving plate. Drizzle the eggplant mixture over the fish. Serve alongside steamed rice.

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