Kintamani fish soup
( SERVES 6 )
Photo by Mark Roper
In her stunning book Bali: The Food of My Island Home(Pan McMillan $69.99), author Janet de Neefe shares her life, recipes and a visual feast of this exotic island. Some of the ingredients may be a bit tricky to source, but I found most of the paste ingredients in my supermarket.
|1.2 kgs||Snapper fillets|
|1 Tbsp||Lime juice|
|2 tsp||Sea salt|
|3||Kaffir lime leaves|
|2 tsp||Tamarind pulp|
|1 Tbsp||Palm sugar|
|1 to taste||White ground pepper|
- Put the fish in a bowl and toss with the lime juice and 2 teaspoons of salt. Leave for 30 minutes.
- Pound the spice paste ingredients to a smooth paste in a large mortar or blitz in a blender or food processor with a splash of water.
- Bring the water to the boil in a large saucepan, then add the spice paste, lemongrass and lime leaves. Boil for 5 minutes, then add the seasoned fish and juices with the halved tomatoes, tamarind and palm sugar.
- Reduce the heat to a simmer and cook for 5-10 minutes or until the fish is just cooked through. Season to taste with salt and white pepper.