Madura fish fillet in macadamia tamarind sauce

Ingredients for 2 servings:

• 500 g fish fillet(s) of white or red snapper, without skin
• 4 tbsp lemon juice
• 15 g tamarind paste
• 50 ml orange juice
• 6 tbsp peanut oil
• 8 small onions, red
• 4 garlic cloves
• 4 stalks of lemongrass, the white and light green parts
• 10 g ginger
• 20 macadamia nuts or kemiri nuts
• 1 tsp black pepper from the mill
• 1 tbsp coriander seeds
• 2 peppers, red
• 150 ml orange juice
• 2 ml lemon juice
• 1 tsp mace, ground
• 2 tbsp tomato paste
• 4 lemon leaves
• 8 g instant chicken broth
• 2 tbsp dill, fresh
• 8 m.-large tomato(s), fully ripe
• n. B. Honey
• n. B. Salt
• 1 pepper, red
• 1 mango(s), ripe
• 1 chili pepper(s), red, curly
• n. B. flowers and leaves

Instructions

Working time approx. 2 hours; Rest time approx. 5 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 25 minutes

Ikan snapper khas Madura sos kacang kemiri dan asam jawa

Dissolve the tamarind paste in the orange juice. Pat the fish fillets dry and then rub them with the juice of one lemon. Do not add salt! Peel the onions and garlic and quarter them lengthwise. Remove the brown leaves from the lemongrass, as well as the tough root stem. Cut into 5 mm wide rolls. Use only the white to light green part. Remove any outer leaves. Wash and peel the ginger thoroughly, removing any tough parts, then split it twice lengthwise and cut crosswise into slices about 2 mm wide. Quarter the kemiri nuts. Wash the red chili pepper and cut it into 1 cm wide rolls. Do not remove the seeds. Heat a medium-sized pan, add the oil, and let it heat up. Then add all the chopped ingredients. Add 1 teaspoon of black pepper and the coriander seeds and roast until the onions begin to brown. Deglaze with 150 ml of orange juice, add the orange juice-tamarind mixture and the lime juice, and mix. Sprinkle with the mace powder and chicken stock. Simmer for about 2 minutes, then let cool slightly. Place all ingredients, except for the garnish, in a blender and puree on the lowest setting. When the sambal is smooth, increase the setting to high for 15 seconds. Season with honey and salt. The macadamia-tamarind sambal is ready. Pour half of the sambal into an ovenproof dish. Place the fish fillets on the sambal and cover with the remaining sambal. Bake for 10 minutes at 220°C, then turn off the heat. Let the fish marinate for another 5 minutes. Cut the chili peppers into 5 mm wide rolls. Scoop out the seeds. Peel the mango (it’s easiest to do from the stem to the other end). Cut into strips. Wash the curly chili, flowers, and leaves. Garnish with these ingredients for a visually appealing look and serve immediately. In the photo above, the fish was served with crispy toasted rice, carrot strips, and zucchini in coconut sauce.