Ikan Bakar Dover Sole Recipe | Oregon Trawl Seafood

Name: Ikan Bakar Dover Sole Recipe | Oregon Trawl Seafood
Ingredients: 1 tablespoon (18 g) toasted shrimp paste*; 1 shallot (~30 g), minced; 4 garlic cloves (~28 g), minced; 1-4 fresh Thai (birds’ eye) chile*, seeded and chopped (these are hot peppers! Use according to preference); 7 ounces (200 g) of fresh red chiles such as cayenne or Fresno, chopped (and; 1 ounce (28 g) palm sugar*; 4 fresh or frozen/thawed calamansi or makrut lime leaves*, thinly sliced; ½ cup (120 ml) neutral oil; 1 ounce (29 g) dry red chilis, seeds, and stems removed; 2 medium-sized tomatoes (120 g), cut into chunks; 1 tablespoon (30 g) taucheo* (fermented soybeans)

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Delight in the vibrant flavors of Ikan Bakar Dover Sole, featuring a Sambal Bajak with a kick from dry and fresh red chilis, shallots, garlic, and the citrusy essence of calamansi or makrut lime...

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Ingredients

1 tablespoon (18 g) toasted shrimp paste*
1 shallot (~30 g), minced
4 garlic cloves (~28 g), minced
1-4 fresh Thai (birds’ eye) chile*, seeded and chopped (these are hot peppers! Use according to preference)
7 ounces (200 g) of fresh red chiles such as cayenne or Fresno, chopped (and
1 ounce (28 g) palm sugar*
4 fresh or frozen/thawed calamansi or makrut lime leaves*, thinly sliced
½ cup (120 ml) neutral oil
1 ounce (29 g) dry red chilis, seeds, and stems removed
2 medium-sized tomatoes (120 g), cut into chunks
1 tablespoon (30 g) taucheo* (fermented soybeans)