Ingredients
4x 120 grams Black Cod Filets
1 Lime
1 teaspoon Salt
1 bunch Casava leaves, fried
Gulai Chili coconut sauce:
6 Long red chilies
7 Red hot chilies
10 Shallots
3 cloves Garlic
2 cm Ginger
2 cm Galangal
3 cm Turmeric
1 Turmeric leaf
1/2 cup Kemangi leaves
2 tablespoons Coconut oil
500 grams Coconut milk
1-2 teaspoons Salt
1 teaspoon Sugar
Crispy Potatoes Balado:
1 kg Potatoes (sliced and fried until golden brown and crispy)
Oil for frying
Balado sambal:
12 Red long chilies
6 Shallots
5 Garlic
4 tablespoons Sugar
6 Lime leaves
1 teaspoon Vinegar
2 tablespoons Oil
1/2 teaspoon Salt
Directions
- Season Alaska Black Cod filet with salt and lime, then pan sear them on medium high heat for 5 – 7 minutes until cooked through, then set aside.
- To make Gulai sauce: make a chili paste by mixing long red chilies, red hot, shallots, garlic, ginger, galangal and turmeric. Once done, cook the chili paste on medium high heat with coconut oil until fragrant.
- Add turmeric leaf, kemangi leaves, and coconut milk, then let it boil and simmer. Add salt and sugar to taste.
- To make the potatoes balado: deep fry sliced potatoes until golden and crispy, then set aside.
- Make a red chili paste, balado sambal, by cooking red long chilies, shallots, and garlic with oil. Season with salt, sugar, lime leaves, and vinegar, and cook the paste until fragrant and until all the moisture has been evaporated.
- Toss the potato chips into the balado sambal, and combine well.
- Serve cooked Alaskan Black Cod filet with fried cassava leaves and potato balado, and pour the gulai chili sauce on top.