Recipe - Ikan Kachang (Fish With Peanut Sauce)

2 lg Fish steaks
Lemon juice
Salt
Black pepper
Oil for frying
2 tablespoon Light soya sauce
2 tablespoon Peanut sauce (see below)
One half cup Thick coconut milk
1 tablespoon Tamarind liquid or vinegar
1 tablespoon Chopped fresh coriander
Leaves

FAST PEANUT SAUCE
6 tablespoon Peanut butter (crunchy)
1 cup Water
Three fourths teaspoon Palm sugar or substitute
2 tablespoon Dark soy sauce
Lemon juice to taste
One half teaspoon Shrimp paste
Coconut milk or water for
thinning

Wash fish, rub all over with lemon juice and season generously with salt
and pepper. Let stand 15 minutes. Heat oil and fry fish steaks (well dried
on paper towels) until brown on both sides. Pour off all but a tablespoon
of the oil, add remaining ingredients mixed together, except the fresh
coriander. Spoon over the fish. Sprinkle with coriander, cover and simmer
5 minutes. Serve with rice.

FAST PEANUT SAUCE

Put peanut butter in a saucepan and stir over gentle heat until mixed.
Remove from heat and add all the other ingredients. It will be necessary to
ass some coconut milk or water to make the paste a thick, pouring
consistency. After doing so, check seasonings and add more salt and lemon
juice if needed.

Enjoy!

Imran C.
Posted to EATL Digest 15 November 96

Date: Sat, 16 Nov 1996 15:56:09 +1000

From: "I. Chaudhary" imranc@ONTHENET.COM.AU