Note: This dish requires the use of a Balinese spice paste- you can make this yourself using a rick stein recipe or you can find a pre made Indonesian spice or curry paste in your Asian grocery.
Cut the fish into 3-4 cm chunks. Slit the body pouches of the squid along one side, open them out flat and score the inside into a fine diamond patterns with the tip of a small, sharp knife. Cut the squid pouches lengthways into 4 wide strips, and then each strip into 3 pieces. This helps the pieces curl attractively during cooking. Score the fins in the same way and cut each one in half. Separate the tentacles into pairs.
Put the fish and squid into a shallow bowl with the peeled prawns and sprinkle with half a teaspoon of salt, some white pepper and the lime juice. Mix well together then add half the spice paste and rub it over the pieces of seafood.
Heat the oil in a large frying pan over a medium heat. Add the remaining spice paste and fry gently for 2-3 minutes until it starts to smell fragrant. Add the kaffir lime leaves, lemongrass, and stock and simmer for 1 minute.
Add the fish (not the squid or the prawns) to the pan and leave to cook for 1 minute, then turn them over and cook for a further minute. Add the coconut milk to the pan, together with the squid and prawns, and simmer for 2 minutes until all the seafood is just cooked. Season to taste with more salt and lime juice. Divide amongst four bowls and serve with steamed rice and your favourite Indonesian condiments.
400g white fish fillets such as sand whiting, john dory or snapper
250g medium sized squid, cleaned
12 large raw peeled prawns
1 tablespoon lime juice
200g Balinese spice paste
2 tablespoons vegetable oil
4 kaffir lime leaves, torn
2 lemongrass stalks, halved and bruised
120ml Asian chicken stock
250ml coconut milk
ground white pepper