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Ingredients
- Fish (seabass, or fish
fillet) - 600 grams
- Lemongrass (bruised) -
1 stalk
- Ginger flower (halved)
- 1 stalk
- Kerisik - 1
teaspoon
- Daun kesum (laksa
leaves) - 5 stalks
- Palm sugar - 2
tablespoons
- Tamarind juice - 450
ml
- Ladies fingers (cut
into half) - 10 pieces
- Cooking oil - 3
tablespoons
- Salt and sugar to
taste
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Spices in paste (blended)
- Dried chilies (soaked in warm
water) - 15 pieces
- Shallots (chopped) - 5 pieces
- Garlic (chopped) - 3 cloves
- Candlenuts (buah keras)
- 3 pieces
- Coriander powder - 2 teaspoons
- Cumin powder -2 teaspoons
- Turmeric - 1 cm
- Dried shrimp paste (belachan,
toasted) - 1 cm
- Water - 150 ml
Method
- Heat oil in a deep sauce pan,
then add spices paste, lemongrass and sauté until fragrant.
- Add ginger flower, laksa
leaves, palm sugar and tamarind juice and bring to boil. Stir to
mix well.
- Add fish and ladies finger and
let it boil for 1 minute then turn to low heat and simmer for
another 15 minutes.
- Add salt and sugar to taste
and dish is ready to serve.
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