Batak Ceviche with Rainbow Runner
- 2 fillet tilapia, slice into sashimi style
- 2 pieces lime
- Salt to taste
- 2 tablespoons andaliman paste
- 2 tablespoons sambal matah (see pantry)
- Crushed peanut
- 2 sprigs fresh lemon basil
- Ginger flower slices
(for 5 portions)
- 2 tablespoons andaliman pepper
- 1 piece ginger flower
- 4 stalks lemongrass
- 2 ½ cups shallot, peeled
- 1 ¼ cups garlic, peeled
- 3 cups long red chilli
- ⅓ cup red bird eye chilli
- ½ cup peanut, fried
- ½ cup fresh turmeric
- ¼ cup ginger
- 1 teaspoon coriander powder
Seasoning of paste
- 2 teaspoons salt
- 2 kaffir limes, juiced
- Prepare the paste first by charring all the ingredients on a grill until soft, except andaliman and peanuts.
- Then peel off outer layer and pound to a fine paste with the andaliman and peanuts.
- Season the paste with salt and kaffir lime juice.
- Set to one side.
- You can also use a blender if you like.
- Arrange sashimi fish on a plate and then squeeze the juice of one lime on the fish to cure it.
- Squeeze the juice of half lime in a bowl, add in 2 tablespoons of the paste, mix through and add a pinch of salt to taste.
- Put the paste evenly on the cured sashimi fish.
- Top with sambal matah and sprinkle with crushed peanut.
- Arrange some pickled fresh lemon basil on top and sprinkle some ginger flowers slices to finish.
- 4 pieces shallots
- 1 stalk lemongrass
- 2 pieces red birds eye chilli, seeds intact
- ½ teaspoon roasted shrimp paste
- 2 pieces Balinese lime (lemo), juiced
- 2 tablespoons coconut oil
- Salt to taste
- Finely slice shallots, lemongrass and chillies.
- Combine with roasted shrimp paste and lemo juice.
- Heat up coconut oil until smoking and then pour over the sambal.
- Mix all ingredients and season with salt.