Creamy fried fish from Indonesia.
The creaminess came from the candlenut and the coconut milk. Very rich.
I saw that there are Betawi versions and Javanese versions. I don't know which version mine belong to. Kindly enlighten me.
I also saw some uses carp, Tilapia and some used Indian mackerel, so I made a guess that the type of fish is not critical for this dish.
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