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Ingredients :
250 g small salted fish
10 tablespoons oil
15 green beans (petai), cut into half
75 g pea aubergines
2 lime juice extract
Spices (ground)
100 g red chilies
8 shallots
Salt to taste
Method :
Wash the salted fish and then grill over a
low heat. Pound the flesh until tender and discard the bone. Heat a wok
with oil and saute the ground spices. Add petai and pea aubergines.
Simmer until almost cooked, and toss in the fish and add the lime juice.
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