Brill in an Indonesian way

Inspired by the cookbook of Sergio Herman “Just cook it”, I made this recipe a number of times. I haven’t really changed this recipe myself as the flavors are great. Changed the amount of ingredients a bit, because we like more boemboe. If the boemboe is made a day in advance, the flavors mix better. However, it is not a must to make the boemboe the day before.

Ingredients (for 2 persons)

2 brill fillets
2 onions
3 red onions
10 cloves of garlic
7 stems of lemongrass
approx. 4 cm. ginger
4 red peppers
1 tablespoon shrimp paste
1 tablespoon of tomato paste
10 kaffir lime leaves
2 limes
2 tablespoons of sambal
10 tablespoons of vinaigrette
iceberg lettuce
2 tomatoes
Olive oil

Prepare

Peel and chop the onion and red onion. Chop the garlic. Peel the ginger and cut it into thin slices and finely chop the lemongrass.

Stew the onion with the garlic, ginger and lemongrass. Add the chopped red pepper, shrimp paste and tomato paste and mix over medium heat. Check how many chilies with seed you add. I myself do one with seeds and the rest without seeds. Add the kaffir lime leaves and reduce the heat and let everything simmer with the lid closed for 2 hours. This can be done a day in advance. Then let it cool down.

Remove the kaffir lime leaves, add the juice and zest of 2 limes and mix everything together. Use a mortar or a food processor for this. I use the food processor for this.

Mix the sambal with the vinaigrette. If you don’t have a vinaigrette, mix some olive oil, white wine vinegar, sushi vinegar and possibly grape seed oil and make a dressing that you mix with the sambal.