Ikan sambal taoco (Fish with fermented soybean)
1 medium onion (sliced thinly)
5 cloves chopped garlic 3 chopped shallots
3 small chilies
2 Salam Leaves Daun Salam, 1 oz
¼ cup of water
1.5 pounds fish (any local fish in season)
3 tbs Kokita super taoco (fermented soybean) Kokita Super Taoco/ Sambal Taoco, 250 gr
4 tbs Kecap Manis Bango, 275 ml
salt and sugar to taste
Oil for cooking
Heat up oil in a medium pan and sear the fish in the pan until golden brown. Set aside.
With the remaining oil, stir fried sliced onions for about 2 minutes. Add shallots and continue to stir until fragrant. Add garlic, chilies and salam leaves. When garlic started to get brown, add fermented soy bean, kecap manis, and water. Place the fish and let it simmer for about 10 minutes. Squeeze some lime or lemon juice.
Serve with steamed rice and enjoy!
Ikan Sambal Taoco