Sambal udang

Fish with lemon grass

• 1 KG PRAWNS, cleaned
• 3 TBSP SAMBAL TOMAT
• 2 CHILI PEPPERS
• 1 CUP COCONUT MILK
• 1 TOMATO, sliced
• 1 STALK LEMONGRASS, bruised

• 4 FISH FILLETS
• 3 STEMS LEMONGRASS, chopped
• 2 RED CHILLIES, chopped
• 2 CLOVES GARLIC, chopped
• PIECE OF GINGERROOT, chopped
• 1 ONION, chopped
• 1 LEMON
• 4 TBSP OIL
• ALUMINUM FOIL

Stir fry the prawns for 2 minutes. Add the sambal tomat, chillies, coconut cream, lemon grass and pepper and salt to taste and cook three minutes on high heat. Take out the lemon grass and add the tomatoes.

Put each fish fillet on a piece of aluminum foil and sprinkle with salt and pepper to taste. Slice half of the lemon and press the juice out of the other half. Mix the ginger, lemon grass, lemon juice, chillies, garlic and onion and distribute this mixture over the fish. Drizzle the oil on top. Close the foil and bake the fish 25 minutes in the oven at 180 degrees Celsius. Open the foil. Arrange the lemon slices on top.

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