Recipe Ingredient
- 600 to 700g white pomfret, cleaned and cut into thick slices
- Mix and strain:
- 50g assam jawa
- 400ml water
- (A) Pound:
- 100g shallots
- 5 pips garlic
- 2 slices lengkuas
- 2 buah keras
- (B):
- 2 stalks serai (lemon grass)
- 1 bunga kantan, cut into halves
- 4 stalks daun kesom
- (C):
- 2 1/2 tbsp chilli boh
- 1 tsp turmeric powder
- 1 tsp Maggi belacan powder
- Seasoning:
- 1/2 cube Maggi ikan bilis stock
- 1/2 cube Maggi chicken stock
- 1/2 tsp sugar
Instructions
- Sprinkle a dash of salt over fish and set aside.
- Heat 4 tbsp oil. Saute (A) and (B) till fragrant. Add (C) and assam jawa juice. Simmer, then add seasoning and put in the fish.
- When fish is cooked, turn off the heat. Dish out, sprinkle with sliced bunga kantan and serve with steaming hot rice.
