Batak Ceviche with Rainbow Runner

Main Ingredients

  • 2 fillet tilapia, slice into sashimi style
  • 2 pieces lime
  • Salt to taste
  • 2 tablespoons andaliman paste
  • 2 tablespoons sambal matah (see pantry)

Garnish

  • Crushed peanut
  • 2 sprigs fresh lemon basil
  • Ginger flower slices

ANDALIMAN PASTE

(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

Method

  • 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.

SAMBAL MATAH

Ingredients  

  • 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

Method

  • 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.
20 minutes
2 portions