Recipe Ingredient
- 1 garoupa fish head, cut into 4 pieces
- 5-6 ladies fingers
- 1 tomato, quartered
- 1 onion, cut into wedges
- Salt and sugar to taste
- 1/2 tsp ikan bilis stock granules
- Spice ingredients (A)
- 8 shallots
- 3 cloves garlic
- 20g dried shrimp paste (belacan)
- 100g dried chillies, soaked
- 2 tbsp chilli powder
- 2 tbsp fish curry powder
- Ingredients (B)
- 2 stalks lemon grass, smashed
- 1 wild ginger flower bud (bunga kantan), halved and smash stem
- 2 sprigs polygonum leaves (daun kesom)
- Mix and strain
- 4 tbsp tamarind paste
- 250 ml water
- Seasoning
- 1 tbsp light soy sauce
- Salt and sugar to taste
Instructions
- Arrange the fish pieces on a heatproof dish; steam for 10 minutes or until cooked. Pour out the excess liquid from the fish. Add seasoning and put aside.
- Heat oil in a wok and sauté ground spice ingredients until fragrant. Add in lemon grass, wild ginger bud and polygonum leaves. Continue to sauté for a while, then pour in tamarind juice and bring to the boil.
- Add ladies fingers, tomatoes, onion and adjust seasoning to taste.
- Put cooked fish in a serving bowl and dish out cooked spice gravy over. Serve immediately.
