This traditional Malaysian Fish dish is a wonderful dish for friends gathering or potluck parties. The sweet, spicy and tangy gravy taste will whet your appetite and you might need a lot of steamed rice to go along. You can try this recipe with chicken, shrimp or even tofu for a vegetarian meal.
Prepare time: 15 minutes
Cook time: 15 minutes
Serving: 4
Ingredients:
600g Indian mackerel Fish(Ikan Kembung) or any fish of choice
10 Okra
3 tomatoes, sliced
1 Green Egg plant
2 stalks of Vietnamese Mint (Daun Kesum)
30g Tamarind juice (asam jawa pekat)
1 Lemongrass, crushed
3 Kaffir lime leaves
1 tbsp kerisik (Fried coconut paste)
1 bunga kantan
½ tsp Fenugreek (Halba)
2 tbsp brown sugar
Salt & pepper to taste
2 cup water
Spice paste
1 inch Ginger, peeled
1 inch Fresh Turmeric
12 Dry red chilies, soaked & deseed
¾ cube Shrimp Paste (belacan)
4 cloves garlic, chopped
5 shallots, peel skin ginger, chopped
To prepare:
Blend all spice paste ingredients with 5 tbsp water until smooth.
Pat dry the fish, season with salt.
Heat the wok over medium heat with 5 tbsp olive oil, sauté the spice paste until fragrant, Around 5 minutes, then add lemongrass, daun kesum, bunga kantan, okra, eggplant, tamarind juice, salt and sugar to taste. Do taste the gravy and adjust accordingly. Simmer for 10 minutes.
Add tomato, and fish and cook for another 5 minutes.
Turn off the stove and serve warm immediately with steamed rice.
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