400g whole bonito OR mackerel
2 long red chillies
2 red birds eye chillies
kernels from 2 cobs corn
1 small onion, sliced
1cm ginger, pounded
1 stalk lemongrass, bruised
60g fresh or frozen grated coconut
few slices of orange OR belimbi
1 spring onion, sliced
12 sprigs kemangi (lemon basil)
2 tbls fried shallots
Splay fish and rub with the juice of half a lime
– set aside 15 minutes. Barbeque with a little oil
until browned, crisp and dry. Cool and shred meat.
Pound chillies with salt, then fry in 1 tbls coconut oil
until dark and aromatic and oil has separated – set aside.
Heat 1 tbls coconut oil and fry onion until aromatic,
then add ginger, lemongrass, corn and 2 cups water.
Simmer until tender, up to half an hour.
Add coconut and orange slices – simmer 15 minutes.
Add fish and spring onion – simmer 5 minutes.
Remove from heat and add juice from remaining limes
and basil leaves and MSG.
Serve garnished with a little reserved fish, coconut,
basil and lime, fried shallots and chilli sambal.
Inspired by random warung at Gorontalo harbour – North Sulawesi