4plate-sized seabream (about 500gm each), cleanedJuiceof 2 limes2 tbspfish sauceTo serve:thinly sliced spring onion, fried shallot and lime wedgesCoconut rice400 mlcoconut milk200 mlfresh young coconut juice (see note)1 tsp eachcumin and coriander seeds, finely ground in a mortar and pestle½ tspshrimp paste, roasted (see note)1lemongrass stalk, white part only, finely chopped400 gmjasmine rice, rinsedSambal bajak6long red chillies, coarsely chopped1onion, finely chopped4garlic cloves60 ml (¼ cup)peanut oil80 ml (1/3 cup)tamarind juice8macadamia nuts, finely chopped1 tbspshrimp paste, roasted (see note)2 tbsppalm sugar, gratedTo season:fish sauce
Preheat oven to 250C. For coconut rice, bring ingredients (except rice) and 1 tsp salt to the simmer in a saucepan over medium-high heat. Add rice and stir until it returns to the simmer. Cover, reduce heat to very low and cook until rice is tender (15-20 minutes). Remove from heat and stand for 5 minutes.
Meanwhile, place fish on baking paper, drizzle with lime juice and fish sauce, wrap in baking paper and then wrap in foil, enclosing completely. Roast until cooked through (15-20 minutes).
Meanwhile, for sambal bajak, process chilli, onion and garlic in a small food processor until finely chopped. Transfer to a frying pan with oil and stir continuously over medium heat until fragrant (4-5 minutes). Add remaining ingredients and stir occasionally until mixture deepens in colour (5-10 minutes). Serve with fish and rice, scattered with spring onion, fried shallot and lime wedges.
Note Young coconuts are available from Thai grocers and some supermarkets. To roast shrimp paste, wrap in foil and roast at 200C until fragrant (5-10 minutes).
This recipe is from the November 2010 issue of Australian Gourmet Traveller.