World Hearth Recipe Collection
catBrowse by Category     alphaBrowse Alphabetically     booksBooks     linksLinks     faqFAQ

Indonesian   -   Sepat Banang (Fish Dish From Sumbawa)   adapted from Indonesian Regional Food and Cookery by Sri Owen

  • 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
Directions Marinate fish and shrimp in lime juices and salt for at least 2 hours. Place nuts, shallots, both chilies and broth in a blender. Blend to a paste. Skin the roasted eggplant and chop into small pieces. Coat fish and shrimp in the paste. Remove and set aside. With the remaining paste, add the eggplant pieces, tomatoes,salt and pepper. Saute fish and shrimp until done about 4 minutes per side. Heat the eggplant mixture to a serving temperature. Serve fish over rice, topped with eggplant mixture and sprinkled with basil.
Serves 1
Time to Make 0:00

Printer version   0 Votes - Yum: 0, Easiness: 0, Speed: 0, Overall: 0 Rate this recipe

Disclaimer: Most of the recipes on this site have been changed from the original. We encourage you to purchase the originals, since they often include better directions and you'll be benefitting the author of the recipe.

Search the whole site:

Recipes © by their authors.
Site courtesy of