Recipe : Famous Kalimantan Gence Ruan
In East Kalimantan, the locals take pride in gence ruan or gence ikan haruan. Gence refers to the coarse fried chili paste poured on the top of the grilled fish, while haruan is the local dialect for snakehead fish. The fish is grilled with scales intact, until a bit burnt, to add to its fierce look.
Main Ingredient :
- 1 Ikan Haruan/ gabus ( snakehead fish)
- 5 shallots ( roughly chopped)
- 1 tomato ( seeds removed)
Spice Paste :
- 10 large red chili ( seeds removed)
- 1 thumb sized piece turmeric
- 1 thumb sized piece ginger
- Salt and sugar to taste
How To Make :
- In a food processor or by mortar and pestle grind all spices to a paste.
- Slit the fish into two parts and gut it. Leave the scales intact. Coat with lime juice then smear with the spice paste.
- Grill the fish on charcoal.
- Heat a little cooking oil in a pan and sautee the chopped shallots until fragnant. Add the spice paste and chopped tomato. Continue until everything is cooked through.
- Place fish on a serving plate, the sauce on the top.
