Recipe For Fish Kotokan Pe Lombok Ijo
Kotokan Ikan Pe (iwak pe) is very famous in East Java. Although the sauce looks similar, this dish is different from the typical Mangut of Central Java. Because, kotokan does not use kencur. Uniquely, kotokan fish pe is usually added with green chilies and tempeh. The gravy is fresh, savory, and spicy just right!
Ingredients
- Smoked pe fish - 250 grams
- Small tempeh - 1 board
- Instant coconut milk, plus 60 ml of water - 65 ml
- Pete (if you like) - 1 board
- Galangal, crushed - 2 fingers
- Green chilies, thinly sliced oblique - to taste
- Fried onions - to taste
- Ground spices:
- Shallots - 7 pieces
- Garlic - 3 cloves
- Lombok / big red chili - 2 pieces
- Turmeric - 1 knuckle
- Ginger - 1 knuckle
- Pecan - 3 pieces
- Cumin - 1/4 tsp
- Cayenne pepper - to taste
- Brown sugar - to taste
- Salt to taste
- Purchase ingredients and cooking utensils
Plans
- Clean the Pe fish and fry it half cooked.
- Cut the tempeh and fry a little dry.
- Puree the ground spices, stir-fry until fragrant.
- Add galangal and green chilies. Enter the coconut milk solution, cook until boiling.
- Add pe fish, fried tempeh and petai.
- Adjust the taste according to taste. Wait until the gravy shrinks.
- Serve with a sprinkling of fried onions.
- Steam or boil the fish first to reduce the smell.
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