Ikan Santan Kare

This is the East Balinese spicy fish curry that we made while we were in Manggis.  It is really just incredible, and you would probably be able to find all of these ingredients in the US.  For fish, try to use a medium-firm but non-oily white fish.  They called the fish that we used “snapper,” but we all agreed that this was not what we think of as snapper.  Maybe swordfish, but it might be a bit too firm.  Oh well, just experiment, it will taste good, it’s just that the fish may fall apart.  The recipe name means “Coconut Fish Curry.”

Fish and Marinade
1/2 lb firm non-oily white fish, cut into chunks
2 tsp. sesame oil
zest of one lime, grated
Splash of orange juice
1 pinch ground cumin
1 pinch ground coriander
5 basil leaves (lemon basil if you can find it), julienned
salt and pepper

1 recipe sambal pasih
2 red chilies
1 clove garlic
1/4 cup coconut milk
2 Tbsp water
2 lime leaves
1 cinnamon stick
salt and pepper
2 Tbsp cashews, chopped

Mix fish with the marinade ingredients and set aside.  Mash the chilies and the garlic to make a paste.  Place a skillet over medium-high heat; when hot, add the fish and quickly saute just until done, remove to plate.  In that pan, add sambal pasih and spice paste, and saute (add a little more oil if needed).  Saute until fragrant, add lime leaves and cinnamon stick.  Saute for three minutes; add coconut milk and water and reduce.  Return fish to the pan and heat through, then add cashews and season with salt and pepper.  Serve with rice.