This dish was very special for me as a child. Introduced by my father who was born in Saparua – a tiny little dot in the map about 74 km east of Ambon.
|Fresh catche from the sea, brought straight to the market (Saparua, Indonesia)|
1. For the fish, any seawater fish will do. The amount is depending on how many people and how much each can eat (my father can finish one whole big tuna alone!)
2. For the Colo-colo dip:
4-5 small shallots (or 2 bigger banana shallots)
Red chillies or bird eye chillies depending on how spicy you like your food
3. Any rice will do. I love Thai Jasmine rice, but I also like this dish with brown or red rice (yes, red!). You can also try organic wild rice. The amount? As much or as little as you like.
Preparing the fish
|Any fresh fish will be delicious grilled with colo-colo|
You can also have the fish fried. Shallow fry on both sides and check that all the flesh are cooked.
How to make the dip
Chop the shallots, tomato and chilli; put them together in a bowl. Squeeze the juice of one lime, add another one if it’s a small one. Add warm water (about 50 ml).
How to boil the rice
Quite straight forward. Most types of rice will cooked nicely with one part rice and two part water. Boil, but keep your eye on it as rice tends to stick on the pan. The Oriental way of boiling rice is to invest on a rice cooker (available in most Oriental or Asian supermarkets, price varies between £5 to £40).
How to enjoy Ikan bakar colo-colo
All together on a plate or bowl, dig in with your hand. Fish out the caveman/woman inside you and enjoy…!
Eating fish with your hand also helps in your fight against the bones. Knives and forks would not help you finding the tricky little bones, but your fingers will sense them.
* I found another version of colo-colo with additional basil (I prefer sweet basil) leaves. For this recipe, read Tony Wu's blog http://www.tonywublog.com/20101125/delicious-colo-colo-sauce-in-ambon.html