Ikan Boemboe Bali
Ingredients:
500 gr Cod fillets               
2 Onions
2 Cloves of Garlic              
2 Red Peppers
3 Tbs. Tomato puree        
1 Tbs. Ketjap Manis
150 cc. Water                   
3 Tbs. Oil
flour to coat fish                 
oil for fryer

Spices (Boemboes):

2 Lime leaves                    
2 Bay leaves
1 cm. Galangal                  
1 cm. Ginger root
½ tsp. Trassi                     
2 tsp. Sugar
1 stalk Lemongrass
Preparation:

Divide the fish into four fillets. Coat with the flour and deep fry until golden brown. Set aside. De-seed peppers and slice thinly. Chop onions and garlic. Heat oil in wok than add peppers, onions and garlic and stirfry for 4 mins. Grate galangal and ginger root. Add all the boemboe spices to wok and fry for a further 2 mins. add remaining ingredients and the fish and simmer for 10 mins. Make sure the fish remains whole. Remove leaves and serve.