Recipe Ingredient
- 1 thick slice garoupa fish (about 260g)
- 1/4 tsp salt
- 4 lady's fingers
- 1 onion, cut into rings
- 30g tamarind paste (asam jawa), mixed with 250ml water, squeezed for juice and strained
- 3 tbsp oil
- Spice ingredients (A) - ground into a paste:
- 8 dried chillies, deseeded
- 4 fresh red chillies, soaked
- 6 shallots
- 2 cloves garlic
- 2 slices galangal
- Spices (B):
- 1 stalk lemon grass, smashed
- 2 stalks polygonom leaves1/2 piece or a portion of torch ginger (bunga kantan)
- Seasoning (C):
- 1 tsp fish sauce
- 1/4 tsp anchovy stock granules
- 1/4 tsp chicken stock powder
- 1/8 tsp sugar or to taste
- Garnishing:
- Some sliced torch ginger
Instructions
- Combine oil and spice ingredients (A) and (B) in a two-litre casserole dish. Stir to combine. Fry on micro power Medium Low (600W) for three minutes, uncovered.
- Add fish, salt, lady´s fingers and onion rings, then pour in asam jawa. Cook on micro power High (1,000W) for five minutes, covered. Remove casserole dish, stir contents and return to the microwave oven. Cook on micro power Medium (700W) for two minutes. Stir well to combine then adjust with seasoning (C).
- Leave the dish at STAND for five minutes, then serve.
