Monday, December 04, 2017

Mock fish sambal goreng with coconut greens

November 19. 2017


This is a slightly involved but deeply rewarding meal that Michael and I teamed up on, on a quiet Sunday. We were clearly feeling a little nostalgic for the holiday we had in Bali a couple of months ago!

The meal centres on a mock fish sambal goreng recipe from Sri Owen's Indonesian Food, a cookbook that long pre-dates our holiday. It's not intended to be vegetarian, but I glibly replaced the fish and shrimp paste with vegan imitations. I also subbed in a little almond meal for a couple of candlenuts in the spice paste, and was pretty generous with my use of tamarind concentrate and coconut milk. The spice paste is designed to be tangy and complex, and the sauce rich and runny. It was largely a success, and we reveled in drenching our salty 'fish' pieces and steamed rice in it. Nevertheless, I'll try reducing the coconut milk quantity next time, because it came close to smothering a really great spice paste.

Our accompaniment comes straight from our holiday cooking class, a flexible blanched-greens-and-coconut salad. It's robust to haphazard treatment, even benefiting from a bit of bruising to release the makrut lime flavour, and a bit of time at rest before being served. Sprinkling the fried shallots on just as it's being served guarantees it'll feel fancy.

Michael cheerfully gloated his way through the leftovers, packed for lunch, while I was committed to catering at a work function. I reckon we'll both have the appetite to make more of this soon.



Mock fish sambal goreng
(slightly adapted from a recipe in Sri Owen's Indonesian Food)

spice paste/bumbu
4 shallots, peeled and roughly chopped
2 garlic cloves, peeled and roughly chopped
3 large red chillies, stem and seeds removed then roughly chopped
1 teaspoon mock shrimp paste
1 generous teaspoon almond meal
1 teaspoon fresh ginger, roughly chopped
1 teaspoon ground coriander
1 teaspoon fresh galangal, roughly chopped
1/2 teaspoon salt
2 tablespoons peanut oil
2 tablespoons liquid tamarind concentrate
2 tablespoons coconut milk

other sauce ingredients
850mL coconut milk
5cm stem lemongrass
2 makrut lime leaves
3 small tomatoes, roughly chopped
salt

1 tablespoon peanut oil
250g mock cod fillet, sliced into bite-sized pieces


Place the spice paste ingredients in a spice grinder or food processor and blend until smooth.

Set a medium-large saucepan over medium heat and add in the spice paste, stirring, for 5 minutes. Add the coconut milk, lemongrass and lime leaves, and bring everything to the boil. Turn down the heat to medium and cook, stirring regularly, for 50 minutes. Add the tomatoes and salt, and simmer for a further 10 minutes. Set the sauce aside.

Heat the peanut oil in a frypan over medium heat, and fry the mock fish until lightly browned on at least one side. Pour over the sauce and cook for 5 minutes, season to taste. Serve with steamed rice and coconut kailan.



Coconut greens
(slightly adapted from a recipe shared at Casa Luna Cooking School)

1 cup grated coconut
1 large bunch kailan or other green vegetable
2 tablespoons sambal
3 makrut lime leaves, shredded finely
1 tablespoon fried shallots
salt, to taste

Preheat an oven to 150°C. Place the coconut in a dry tray and gently roast it for up to 30 minutes; check and stir it every five minutes and remove it when it starts becoming golden (gold is great, but don't risk burning it!).

While the coconut is roasting, bring a large pot of water to the boil. Trim the stems from the kailan and chop it into large pieces. When the water is boiling, blanch the kailan for abotu 2 minutes, then drain.

In a medium large bowl, stir together all the ingredients, including the roast coconut and kailan. You can be a bit rough, allowing the ingredients to bruise and the flavours to mingle.

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