The Hachis of Trevally- Asi Karang-is an ideal family dish that can be eaten either hot served with creole sauce or cold with a green salad.
Rinse the trevally fillets, and pat dry. (note 1)
Remove the skin and bones, if any.
Chop the trevally very finely with a heavy knife or a cleaver and transfer in a medium size bowl. (note 2)
Grate or finely chop your onion and add it to the chopped fish.
Add the oil, thyme, garlic and ginger and eggs and mix thoroughly using your hand or a spatula/ wooden spoon.( note 3)
Once you have mixed the eggs, carefully add the breadcrumbs and sifted flour, salt and pepper and mix thoroughly.
Heat your oven to about 180°c.
Oil the inner sides of a medium size baking tray , approximately 20cm long, 10cmwide and 4 cm deep, and transfer mixture into it.
Bake for about 45minutes. The loaf is done when inserted knife comes out clean.
Once cooked, remove from heat and allow to cool. ( note 4)
Remove the hachis from the baking tray and slice thickly. Hachis is traditionally served with rougaille sauce or rougay and served with plain boiled rice. Prepare a serving dish and add a little of the rougaille sauce at the bottom. Place the slices of the hachis on top. Serve extra rougaille sauce separately.
The Hachis can also be served cold with any salad of your choice and keeps well, wrapped in a fridge for a few days.