Sepat Banang (Fish Dish From Sumbawa)

Sumbawa is a beautiful island of Indonesia. It has unique cultures. Most of its residents are from Sasak, Bima, Sumbawa and Bali ethnic groups. But unfortunately its culinary richness is still not widely exposed even to Indonesians. So it's still a lot more to explore from this unique island that is still considered as a neighbor to Bali which most of foreigners already know.

The recipe below is taken from an Amazing book by the author that compiled many Original Indonesian Recipes, Sri Owen, in "Indonesian Regional Cooking"

Ingredients:

• 4 Medium Red Snapper
• 1 Lime Lime Juice
• 1/2 Teaspoon Salt
• 8 Jumbo Shrimp
• 3 Large Macadamia Nuts
• 3 Medium Shallot
• 1 Large Red Chiles
• 2 Medium Bird's Peppers
• 1/2 Cup Chicken Broth
• 1 Large Eggplant -- Roasted
• 2 Medium Tomatoes -- Chopped
• Salt And Pepper -- To Taste
• 20 Leaves Basil -- Chopped

How to:

1. Marinate fish and shrimp in lime juices and salt for at least 2 hours.
2. Place nuts, shallots, both chilies and broth in a blender. Blend to a paste.
3. Skin the roasted eggplant and chop into small pieces.
4. Coat fish and shrimp in the paste. Remove and set aside. With the remaining paste, add the eggplant pieces, tomatoes,salt and pepper.
5. Saute fish and shrimp until done about 4 minutes per side. Heat the eggplant mixture to a serving temperature.
6. Serve fish over rice, topped with eggplant mixture and sprinkled with basil.