Name: Crispy fish colo-colo
Yield: Serves 4
Cuisine: Indonesian
Ingredients: 4 large mild red chillies, deseeded and roughly chopped; 4 red birdseye chillies, deseeded and roughly chopped; 5 tbsp fish sauce; 3 tbsp caster sugar; vegetable or sunflower oil; 5 tbsp lime juice; 4 spring onions, shredded lengthways; 1 large mild red chilli, deseeded and finely shredded; handful of mint leaves; 6 cloves garlic; 5 cm piece fresh root ginger, chopped; 1 large whole fish (fresh water or a sea fish, such as a snapper), scaled and gutted; salt

Preparation info

Serves
4

Difficulty
Medium

Appears in

Food and Travels

By Alastair Hendy

Published 2004

About

If deep-frying a fish sounds like hard work, grill it instead. The colo-colo sauce makes a spot-on dipping sauce for just about anything fried, battered or grilled that needs a good dunk.

Ingredients

1 large whole fish (fresh water or a sea fish, such as a snapper), scaled and gutted
salt
6 cloves ga

Asia
Indonesia
Side dish
Fish course
Pescatarian
South East Asia
Gluten-free

Method

Slash the fish through the flesh on both sides with diagonal cuts - five on each side - then rub all over with salt and put on one side. Pound the garlic, ginger and birdseye chillies with about 1 tsp of salt to make a paste. Crush the mild chillies into the paste, leaving them with a little texture.

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Ingredients

Method

Part of