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
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.
Cut iceberg lettuce very fine, cut the cucumber into very thin strips and skin the tomato and cut into wedges. Remove the core if necessary.
Sprinkle the brill fillet with some salt and pepper and fry the brill fillet brown on both sides.
Drizzle some sambal / vinaigrette over the preheated plate, place the brill fillet on top and generously scoop the boemboe on top.
Place some iceberg lettuce, tomato and cucumber on top of the fish and drizzle with the sambal / vinaigrette.
Serve with a Gewürztraminer or a Viognier.