From East KalimantanFish & Seafood
Gence Ruan (Fried Snakehead Fish with Fresh Sambal)
Gence Ruan
Fried snakehead fish (ruan) topped with gence, a raw sambal of chilli, shallots, tomato and lime. A Kutai dish.
- Time
- 40 min
- Serves
- 4 people
- Origin
- East Kalimantan
- Type
- Fish & Seafood
Ingredients
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Gence sambal
How to Make
Rub the fish with salt and turmeric and fry until crisp.
Coarsely grind the chillies, shallots, garlic, shrimp paste, sugar and salt.
Add the tomatoes and grind coarsely.
Add plenty of lime juice and mix.
Pour the sambal over the fried fish.
Kitchen tip
Gence sambal is not cooked, which keeps it fresh and sour.
Questions
Where does Gence Ruan (Fried Snakehead Fish with Fresh Sambal) come from?
Gence Ruan is a traditional dish from East Kalimantan (capital: Samarinda), in the Kalimantan (Borneo) region of Indonesia.
How long does Gence Ruan (Fried Snakehead Fish with Fresh Sambal) take to make?
It takes about 40 min in total to make 4 servings, including preparation.
What is the secret to a good Gence Ruan (Fried Snakehead Fish with Fresh Sambal)?
Gence sambal is not cooked, which keeps it fresh and sour.