Mangut Ikan Bandeng Asap (Smoked Milk Fish in Coconut Sauce)

This was one of my childhood menus, which Mom used to cook for us. I really like the combination of smokey aroma and spiciness of it. Normally we used smoke stingray fish, but since it could not be found in Canada, I replaced it with this smoked deboned milk fish.

Ingredients:
- 1 smoked deboned Milk fish, cut into 4
- 1 block medium firm tofu, cut into triangle shapes, fry until half-cooked
- 1 block tempeh, cut into triangle shapes, fry until golden brown
- 3 bilimbi, cut into small pieces
- 3 Indonesian bay leaves
- 4cm of galangal, crack it with pestle
- 3 lime leaves
- 10 chili paddy or bird's eye chili
- 5 cloves of shallot
- 7 cloves of garlic
- 6 candle nuts
- 1 tsp of shrimp paste
- 1 tsp of ground turmeric
- 1 can of coconut milk
- salt
- sugar
- oil for frying and saute
- 700mL of water

In a chopper, chop chili, onion, garlic, candle nuts and shrimp paste until smooth. Saute it with a little bit of oil in a pan for 2minutes. Then transfer it into boiling water in a pot. Add bay leaves, lime leaves, galangal and ground turmeric. Continue to cook until boiling again. Add fried tofu, tempeh, and bilimbi. Add coconut milk and adjust the taste with salt and sugar. Stir it while cooking. At last add the smoked fish and continue to cook for another 2minutes.
Serve warm with steamed rice.