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Ikan Ceng Cuan (Braised Ginger Fish)

500 g whole barracuda (can be substitued for king fish, in this case I used whole scaled and guts cod
key lime/lime/calamansi (I used calamansi) for removing the fishy smell
a small amount of salt
5 shallots (use 3 if you have the bigger size of shallot), thinly sliced
5 cloves garlic, thinly sliced
4 centimeter ginger root, scrapped and julienned
3 tablespoons kecap manis (Indonesian sweet soy sauce)
2 tablespoons tauco (fermented soy beans)
1 teaspoons ground white pepper
2 red cayenne peppers, roughly chopped
1 teaspoon raw canesugar (if you need it)
2 teaspoon salt (if you need it)
2-3 tablespoon cooking oil
200 mL water

Angle Cut of Red Cayenne Peppers

1. Rinse off your scaled and guts fish. Pat dry. Squeeze key lime/lime/calamansi over the fish. Rub a small amount of salt on fish.
2. Deep fry the fish until light brown not overly dry. Removed and drained. Lay fried fish on a piece brown paper to absorb the oil.
3. Heat up a wok at medium high. Add cooking oil. Stir fry shallot, garlic and ginger until yellowish or you can smell the aroma in the air.
4. Add tauco and kecap manis. Keep stirring and cook until kecap manis mixture is caramelizing and bubbling.
5. Add water, ground white pepper. Stir. Taste the sauce. Season with sugar and salt if you need it. Bring to a boil. Add fish and chilies.
6. Remove from heat. Plate the fish and sauce.

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