Fish Head Pancake (FUSION)



For the fish part:

  • umbra head

Sambal sauce:

  • dried atom chili
  • red capia pepper
  • Onion
  • Garlic
  • chili pepper
  • Olive oil
  • Tamarind
  • Lemon
  • Brown Sugar Powder
  • Salt

Toum sauce:

  • Garlic (20 cloves)
  • maldon salt
  • Lemon
  • Ice water
  • grape seed oil

For pancakes:

  • Flour
  • cornflour
  • Water
  • Milk
  • Egg
  • Butter

Other materials:

  • Fresh onion
  • Cucumber
  • rice vinegar
  • Fresh mint

 

For the sambal sauce, soak the dried peppers in hot water for about 10 minutes until soft. Blend in blender until smooth.

In a skillet over medium-high heat, stir-fry the bell pepper, onion, garlic, dried shrimp, and fresh pepper in olive oil for about 3 minutes, until the vegetables are loose.

Mix dried red pepper mixture, tamarind that you have removed and soaked in hot water, brown sugar and salt; Cook for another 2 to 3 minutes.

For the Toum sauce, smash the garlic in a blender until finely pureed. Add the lemon juice while continuing to draw. Pour the grape seed oil into the garlic by pouring it thinly and add it by dripping the ice water from time to time. Add Maldon salt. Blend until you get the consistency of mayonnaise.

For pancakes, place water, milk, eggs and melted butter in a mixing bowl.

Gradually add the cornmeal and flour and whisk until smooth.

Grease the cold pancake pan with a brush and pour the amount of dough to cover the pan, spread it all over the pan and put it on the stove, when one side is cooked, turn the dough and set it aside without drying too much. Cut with a circle.

Clean the outer scales and the inside of the umbra heads, cover them thoroughly with the sambal sauce you have prepared. Bake in the oven at 365 degree for 15 minutes. Cook the fish without drying it too much.

Chop the cucumbers into thin sticks, put them in rice vinegar, wait for a while and then drain.

Chop the spring onions and mint into thin strips. Serve alongside the fish head.

ENJOY YOUR MEAL
 

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