Kaca Piring Bumbu Rujak, poisson frit à la sauce crémeuse épicée

Kaca Piring Bumbu Rujakfried fish in a creamy spicy sauceBahan-Bahan:ingredients:200 gr ikan kaca piring / silver sillago 2 cloves of garlic1 tsp ketumbar1/2 tsp salt2 cm lengkuas / galangal / laos1 serai / sereh / lemongrass, white part1 red lombok1 tsp palm sugar1 tsp salt300 ml coconut milk (from 1/4 coconut)2 salam leavesoilHaluskan:bumbu:7 shallots5 cloves of garlic2 red lomboks3 red cabai keriting (curly cayenne pepper)2 cm kunyit4 kemiri/candlenuts, roasted1 cm jahe/gingerCara membuat:preparation:Clean the fish. Pound or grind the garlic, the ketumbar and the salt into a paste. Marinate the fish for at least 15 minutes. Heat in a pan oil and fry the fish brown and cooked and set aside.Cut the lombok into thin slices. Pound or grind the ingredients for the bumbu into a paste. Heat in a pan 2 tbsp oil and fry the bumbu together with the lombok, the salam, the laos and the serai for 5 minutes.Then add the coconut milk, the palm sugar and the salt and bring to the boil. Then add the fish and cook until the sauce thickens. Serve.