|
Ingredients :
700 g milkfish
1 cm turmeric
1 cm ginger
2 cm galangal
1 teaspoon tamarind juice
1/2 teaspoon salt
500 cc water
2 salam leaves
1 stalk lemon grass, bruised (white
part only)
3 tablespoons sweet soy sauce
5 unpeeled shallots, roasted, peeled
and sliced thinly
3 cloves unpeeled garlic, roasted,
peeled and sliced thinly
2 tablespoons tamarind juice
5 carambolas, halved
10 bird's eye chilies
3 red chilies, cut into 2 cm pieces
Salt and brown sugar
Method :
Thread the ginger, galangal and turmeric
onto a skewer and grill. Set aside. Clean the fish, remove scales and
cut off the fins and gills. Cut the fish into 5 pieces. Rub each piece
with tamarind and salt. Set aside to stand for 15 minutes. Drain. Bring
the water to the boil, add grilled turmeric, ginger and galangal, salam
leaves, lemon grass, sweet soy sauce, shallots and garlic. Add the fish
pieces, tamarind juice, chilies, carambolas, salt and sugar to taste.
Continue to cook over low heat until all the spices are absorbed before
serving it hot.
|
