Indonesian-Style Salmon Grille

Ingredients :

6 oz beer - (abt 1/2 can)
1/2 cup orange marmalade
1/2 cup soy sauce
3 tbl sugar
2 tbl oil
2 tsp minced garlic
1 tsp ground ginger
1 green onion - (to 3) sliced
1 1/2 lb salmon fillets or steaks - (to 2 1/2 lbs)

Directions :

1. Blend together all ingredients except green onions and salmon. Place salmon in shallow baking dish; pour marinade over. Cover and refrigerate at least one hour.
2. Remove from marinade and transfer salmon to sheet of heavy-duty foil, cut about 2 inches larger than fish all around; bend edges up to make lip around fish.
   
3. Sprinkle green onions over salmon.
4. Cook salmon on hot grill, but not directly over heat source (coals or gas). Cover grill and open vents. Cook about 20 to 30 minutes, until fish is opaque and flakes easily.
   

This recipe yields 6 to 8 servings.

(Source: fooddownunder.com)

Ikan Asam Padeh (Fish in Sour Sauce)

Ingredients :

1 1/2 lb Fish fillet
2 Shallot
Ginger, 1" piece
2 Thai chilies
1/2 tsp Turmeric
1/2 tsp Tamarind
2 tbl Soy sauce, dark
2 tbl Oil
Salt, to taste
Pepper, black, to taste

Directions :

1. Remove all skin from fish fillets, ensure that no bones remain and cut into serving-size pieces.
2. Chop very finely the shallots, ginger, garlic and chilies, and pound these together with the turmeric powder, tamarind and soy sauce (or use a food processor).
   
3. Heat the oil in a shallow pan and stir-fry the spice-paste for four to five minutes, then add the fish, cover with approximately one cup of cold water and bring to a boil. Lower heat, season to taste with salt and freshly ground black pepper and cook over a very low heat until the fish is done.
   
4. Serve with fresh vegetables and rice.

Cook Time: 30 minutes

(Source: fooddownunder.com)

Kare Ikan (Fish Curry)

Ingredients :
1 1/2 lb, cleaned weight fish

6 Shallots or 1 lrg Onion

2 Cloves garlic

2 tsp Ground coriander

1 tsp Ground ginger

1/2 tsp Powdered lemon grass, or

1 Blade fresh, lemon grass

1 tsp Chili powder

1 Salam leaf or bay-leaf

1/2 tsp Turmeric

1/2 cup Tamarind water

1 cup Of thick santen (coconut milk)

2 tbl Vegetable oil

Salt

Cucumber

Mint

Directions:

1. Fish curry is the literal translation of kare Ikan; but I should explain that Indonesian 'curry' is rather different from Indian curries. The recipe may be used for almost any fish. In the former version of this book I suggested salmon steaks, which it suits well; but these are now rather expensive. It is better to select a white fish with firm flesh, such as haddock, angler-fish, swordfish or dogfish. In Australia the various fish known as whiting would be a good choice. Americans might like to use snappers. Whatever fish is used, it can be cut into small cubes or slices before frying.
2. Heat a little oil in a heavy frying-pan, and carefully brown the fish in it.
3. Meanwhile, in another frying-pan, fry the chopped shallots (or onion) and garlic until tender. Stir in the chili, ginger, turmeric, coriander, lemon grass, salam/ bay leaf, salt and tamarind water. Let this mixture simmer for 10 minutes, then put in the fish. Cover, and simmer for another 10 minutes.
4. Add the coconut milk and cook for a further 5 minutes. Serve hot, garnished with very thin slices of cucumber and chopped mint. (Alternatively, put the cucumber and mint into the kare itself for the last 2 minutes of cooking.)
5. Incidentally, the same kare can be made with prawns. There is no need to fry the prawns separately; but fry them in the mixture of onion, etc for a few minutes before you put in the tamarind water.

*This recipe makes 4 servings

"Indonesian Food and Cookery", Sri Owen, Prospect Books, London

(Source: fooddownunder.com)