Farm Recipes - Ikan Kering Lampan Goreng Herba

The lampan fish has many bones but like many fish with lots of bones, have great taste.  I love dried salted fish but often find that the ones available are very salty hence that's the dominant taste in any dish you cook.  I decided to produce our own salted fish without the overpowering salty taste.  I also love the flavor of lemon basil and kaffir lime leaves and thought that it would enhance the flavor of the dried fish.
Most often, people just fry the fish or make a curry so I decided to make a variation to just frying the fish using lemon basil (kemangi) and kaffir lime (limau perut) leaves.  With the crispy, lemony taste of the fish, I also enjoy snacking on it without worrying about the bones.

Ingredients:

• 200gm Ikan lampan kering
• 1 red onion
• 2 stalks of lemon basil (Kemangi)
• 1 medium sizetomatoes
• 2 red chillis
• 2-3 kaffir lime (limau perut) leaves
• Cooking oil preferably sunflower or safflower oil

Preparation:
Rinse the dried fish and place on a strainer.  Heat the cooking oil, sufficient to fry the dried fish.  Fry the fish until crispy and remove from the pan.  Reduce the oil in the pan, leaving sufficient quantity to fry the the remaining ingredients. 
Slice the red onions and red chillis, and chop the lemon basil and tomatoes.  Fry the onions until soft and translucent, add the red chillis and lemon basil and toss until it has softened. Add the dried fish and tomatoes and mix them together in the pan.  It is now ready to serve.