Whitefish with chilli sambal

RECIPE BY TOM DICKER AT ANGASI RESTAURANT, BINALONG BAY

SERVES 2

4 eggs

4–6 white fish fillets, depending on their size (for instance, you could use 6 flathead tails at about 80 g/2¾ each or 4 ling or whiting fillets at about 150 g/5½ oz each)

olive oil

375 g (13 oz/2 cups) cooked basmati rice

kecap manis, to serve

coriander (cilantro) leaves, chopped, to garnish

CHILLI SAMBAL

2 large red chillies, roughly chopped

1 large tomato, halved and then sliced

1 teaspoon shrimp paste

2 garlic cloves, chopped

2 tablespoons grated palm sugar (jaggery)

For the chilli sambal: Use a mortar and pestle to pound the chillies, then add the tomato and pound, breaking it down. Next add the shrimp paste, garlic and palm sugar and pound away until you have a paste.

Boil the eggs in a saucepan to your liking — 4 minutes if you want them slightly runny or 6 minutes if you want them hard. Run under cold water, peel, then chop and set aside.

Season the fish fillets with salt and pepper. Add a splash of olive oil to a frying pan over high heat and cook the fish for 2–3 minutes on each side.

Pile the rice, chopped eggs and the fish onto your plate and dress with the chilli sambal, drizzle over some kecap manis and garnish with the coriander leaves.